Light Lorraine Quiche Classic (Print View)

Golden crust, creamy filling, lean bacon, and lighter dairy offer a wholesome, satisfying French-inspired main.

# Components:

→ Pastry

01 - 1 sheet (9 oz) reduced-fat ready-made shortcrust pastry

→ Filling

02 - 3.5 oz diced lean turkey bacon or center-cut bacon
03 - 1 medium onion, finely chopped
04 - 3 large eggs
05 - 7 fl oz semi-skimmed milk
06 - 3.5 fl oz low-fat crème fraîche
07 - 1.75 oz grated light Gruyère or Swiss cheese
08 - 1/4 teaspoon freshly grated nutmeg
09 - Salt and black pepper, to taste
10 - 1 tablespoon chopped fresh chives (optional)

# Directions:

01 - Preheat oven to 350°F. Lightly grease a 9-inch tart tin.
02 - Roll out the pastry to fit the tin. Line the tart tin, trim excess edges, and prick the base with a fork. Cover pastry with parchment paper and fill with baking beans.
03 - Bake the pastry with baking beans for 12 minutes. Remove parchment and beans, then bake for 5 more minutes until lightly golden. Remove from oven and reduce temperature to 340°F.
04 - In a non-stick skillet over medium heat, fry turkey bacon for about 4 minutes until golden. Add chopped onion and cook 3 to 4 minutes more until soft. Set aside.
05 - In a mixing bowl, whisk together eggs, milk, and crème fraîche until smooth. Season with nutmeg, salt, and pepper.
06 - Distribute bacon and onion mix evenly over the baked crust. Pour egg mixture over. Sprinkle with grated cheese and optional chives.
07 - Return tin to oven and bake for 18 to 20 minutes until set and lightly golden on top.
08 - Allow to cool for 5 minutes. Slice and serve warm or at room temperature.

# Expert Advice:

01 -
  • No one will suspect this creamy, crisp quiche is actually lighter—it's a secret win for your brunch table.
  • It quickly became a favorite because of how easy it is to prepare and how satisfying every slice feels, warm or at room temp.
02 -
  • Once I forgot the blind bake, and the result was a soggy crust—don’t skip it, ever.
  • Switching to crème fraîche instead of cream made the filling both lighter and remarkably velvety.
03 -
  • Chill the pastry before baking for a super flaky crust—it’s worth the extra five minutes.
  • Use freshly grated cheese for meltiness that pre-shredded just can’t match.
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