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Low Fat Quiche Lorraine

Low Fat Quiche Lorraine Low Fat Quiche Lorraine Low Fat Quiche Lorraine Low Fat Quiche Lorraine Low Fat Quiche Lorraine

Reduce the fat of a full flavored quiche Lorraine by replacing the cream with buttermilk and using an easy press in the pan crust.















Quiche crust
4 ounces bacon
4 slices, cut into 1/2 pieces
1 cup all-purpose flour
¼ cup whole-wheat pastry flour
¼ cup Parmesan cheese
1 tablespoon sugar
½ teaspoon salt
½ teaspoon black pepper
3 tablespoons olive oil
4 tablespoons water
1 tablespoon brown mustard
or dijon
5 large eggs
cup milk
whole fat
1 ⅓ cups buttermilk
4 teaspoons cornstarch
½ teaspoon salt
¼ teaspoon black pepper
¼ cup swiss cheese
or Gruyère, grated


It may seem odd to start a reduced fat recipe with bacon and then use whole milk, not to mention using the bacon fat int he crust... compared to a traditional quiche Lorraine that uses both bacon, cream and a high-fat buttery crust we keep the flavor while shedding significant amounts of fat.

Cook the bacon pieces in a skillet over medium heat until crisp, 8 to 10 minutes. Transfer the bacon to a paper towel lined plate, set aside. Reserve 1 tablespoon of bacon fat and discard the remaining fat.

Add flour, whole wheat flour, 1 tablespoon of Parmesan cheese, sugar, salt and black pepper to a food processor. Pulse until combined.

Add the oil and the reserved 1 tablespoon of bacon fat and pulse just enough until the mixture resembles a coarse meal, about 10 to 14 pulses.

Add ice water and process just until the dough begins to clump together, about 5 seconds.

Transfer the dough to the quiche pan (or pie plate) and press into an even layer on the bottom and up the sides of the pan.

Cover with cling film and freeze until firm, about 30 minutes.

Set your oven rack to the lowest position and preheat the oven to 350℉ (180℃).

Spray a piece of aluminum foil with cooking spray and press the oiled side against the quiche crust. Fill with pie weights (or beans) and bake until the edges just begin to brown, about 25 to 30 minutes.

Remove the crust from the oven, remove the foil and weight, sprinkle with remaining Parmesan cheese and return to the oven for another 5 to 8 minutes. Remove and cool on a wire rack.

Spread with 1 tablespoon of mustard if desired.

Prepare the filling:

In a bowl, whisk together the eggs and cornstarch, whisk in the milk, buttermilk, salt and black pepper until smooth.

Stir in the reserved bacon and Swiss cheese. Transfer the filling to the prepare quiche shell.

Bake for 40 to 45 minutes, until the center of the quiche is set.

Remove and let the quiche cool for at least 15 minutes on a wire rack.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 138g (4.9 oz)
Amount per Serving
Calories 29450% of calories from fat
 % Daily Value *
Total Fat 16g 25%
Saturated Fat 5g 25%
Trans Fat 0g
Cholesterol 156mg 52%
Sodium 764mg 32%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 30g
Vitamin A 5% Vitamin C 1%
Calcium 14% Iron 11%
* based on a 2,000 calorie diet How is this calculated?


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