Quiche Lorraine
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!
Quiche Lorraine
Quiche is an ever-popular breakfast dish, but its buttery crust and full-fat filling cause calories and saturated fat to add up…fast!
Ingredients
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
Instructions
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.
Quiche:
- 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 per serving
Calories: 220Carbohydrates: 6gProtein: 21gTotal Fat: 13g— Unsaturated Fat: 6g— Saturated Fat: 7gCholesterol: 145mgSodium: 580mgPotassium: 310mgFiber: 2gTotal Sugar: 3g— Natural Sugar: 3g— Added Sugar: 0gVitamin A: 6460IUCalcium: 440mgIron: 1.5mg
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe!
If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!
Loved this recipe! Everyone enjoyed and very easy to put together. is it possible to cook this a day ahead and just reheat. Wanted your thoughts?
Hi Rosemarie–so happy you loved my quiche!! Yes, you can make it ahead of time and reheat it later. A few simple directions: After baking, let it cool completely, then cover and refrigerate for up to 3 days. To reheat, warm the whole quiche in a 350°F oven for ~20–25 minutes (loosely covered with foil) or you can microwave individual slices for 1–2 minutes. Thank you for the wonderful review!
Hi ! This sounds yummy and would love to make it but….I don’t have a springform pan. Can it be made in a deep dish pie pan ?
Hi Sheryl, Joy hasn’t tested this out, but a deep-dish pie pan should work just fine. Just make sure it’s big enough to hold all the filling (springform pans are usually a bit taller). If your pan is slightly smaller, simply leave out a little of the egg mixture so it doesn’t spill over. You may also want to line the pan with parchment paper or spray a bit of oil for easier removal. Bake time should be about the same…just keep an eye toward the end and pull it when the center is set and the top is lightly golden. It’ll still be delicious! — Eliza (Team Joy)