Lighter Quiche Lorraine with Bacon and Spinach
Quiche Lorraine
Ingredients
- 1 pie crust single 9″, unbaked
- 2 eggs large, whole
- 5 egg whites
- ½ cup almond milk unsweetened
- ¾ tsp salt
- ¼ tsp black pepper
- 1 cup spinach raw
- 4 slices bacon low sodium
- ¼ cup cheddar cheese shredded
- ⅛ cup parmesan cheese grated
Instructions
- Preheat the oven to 350°F. Place your unbaked pie crust into a 9-inch pie pan. Use a fork to prick the bottom and sides of the crust all over, then pre-bake for 8 minutes. Remove from the oven and set aside.
- While the crust is pre-baking, cook the bacon in a skillet over medium heat until crispy. Transfer to a plate lined with paper towel and allow to cool slightly, then chop into small pieces.
- Layer the bottom of the pre-baked crust with the shredded cheddar. Add the chopped bacon evenly over the cheese, then scatter the raw spinach on top.
- In a bowl, whisk together the whole eggs, egg whites, almond milk, salt, and black pepper until fully combined. Slowly pour the egg mixture over the filling, making sure it distributes evenly across the crust. Sprinkle the grated parmesan over the top.
- Bake at 350°F for 45 minutes to 1 hour. The quiche is done when the center is set and no longer jiggles when you gently shake the pan. If the edges of the crust start to brown too quickly, loosely lay a piece of foil over the top while it finishes baking.
- Remove from the oven and allow to cool for 10 minutes before slicing. This helps the filling hold together when you cut into it.
Notes
Nutrition
We love breakfast foods. They should be foods that are just offered at any sitting and for any event… well unless we’re talking grilling or pizza… or tacos. But then again we could do breakfast tacos, and breakfast pizza. I am definitely getting away with myself here…. I will reel it back in!
Quiche has always felt like one of those things that looks fancy but is actually pretty straightforward to pull together.
This version takes the classic and makes it a little lighter without losing any of the things that make it worth making in the first place. We still have the flaky crust, the savory bacon, the creamy egg filling… it just does not sit as heavy as the traditional version.
The swap is simple. Instead of heavy cream, this uses a mix of whole eggs, egg whites, and unsweetened almond milk. You get that same custardy texture in the filling but with a better nutritional profile. Low sodium bacon keeps the salt in check without sacrificing flavor, and the spinach adds a little color and nutrition without taking over.
Slice it into six portions, store it covered in the fridge, and you have breakfast ready every morning without any effort. It reheats well and honestly tastes just as good on day four as it does fresh out of the oven.
A Few Things Worth Knowing Before You Start
Pre-baking the crust before adding the filling is not a step you want to skip. It gives the bottom of the crust a head start so it does not end up soggy under the egg mixture. Use a fork to prick the bottom and sides all over before it goes in the oven and that will prevent it from puffing up while it pre-bakes.
The bake time has a range of 45 minutes to an hour and that is normal. Every oven runs a little differently. The way to know it is done is to give the pan a gentle shake. When the center is set and does not jiggle, it is ready. Do not skip the 10 minute rest before slicing or the filling will not hold together cleanly when you cut into it.
