RecipeQuiche Lorraine

Nutrition Facts
Amount per Serving
  • Calories: 220
  • Protein: 21 g
  • Total Fat: 13 g
    • Unsaturated Fat: 6 g
    • Saturated Fat: 7 g
  • Cholesterol: 145 mg
  • Total Carbohydrate: 6 g
  • Dietary Fiber: 2 g
  • Total Sugar: 3g
    • Natural Sugar: 3 g
    • Added Sugar: 0 g
  • Sodium: 580 mg

Quiche is an ever-popular breakfast dish, but its buttery crust and full-fat filling cause calories and saturated fat to add up…fast! I’ve slimmed down the recipe and amped up the nutrition by creating a delicious spinach crust with a cheesy Parmesan flavor. I also swapped the heavy cream and fatty bacon for lighter substitutes. The end result? A whopping decrease from 600 calories to only 220 calories per slice. Now, go ahead, and enjoy!

  • Prep time
  • Total Time
This recipe makes 6 servings
  • Spinach Crust:
  • 2 packages frozen, chopped spinach, thawed and thoroughly drained of water
  • 1 egg, lightly beaten
  • ½ cup reduced fat, shredded sharp cheddar cheese
  • ¼ cup grated Parmesan


  • Quiche:
  • 3 eggs
  • 3 egg whites
  • 6 ounces cooked turkey bacon (about 10 cooked strips), chopped
  • 1 cup shredded or grated reduced-fat Swiss cheese
  • 1 cup 2% milk
  • ¼ teaspoon salt
  • ⅛ teaspoon nutmeg

Spinach Crust:

Mix all ingredients until well combined.

Liberally coat a spring-form pan with oil spray and cover the bottom with spinach “dough.”

Bake in oven set at 425˚ for about 17 minutes, until spinach crust is set, firm and slightly browned on top and edges. Remove from oven and set aside.


Mix all ingredients together and pour on top of spinach crust in pan. NOTE: Be sure to cover the bottom of the spring-form pan with aluminum foil and place on a baking sheet to prevent egg from dripping through small openings.

Bake for 30 minutes, or until quiche is set and fluffy. About 5 minutes before quiche is done cooking, sprinkle a few tablespoons grated Parmesan over the top so it becomes melted and brown.

Nutrition information courtesy of Genesis® R&D