Light Quiche Lorraine

Lower-fat and lower-carb recipe

a quiche Lorraine with a perfectly browned, perfectly crimped crust on a white plate with one slice slightly offset from the rest of the quiche.
Goal muscle_building
Total time 80 mins
Difficulty Easy
Nutritional value (per portion)
kcal 124
Protein 10 g
Fat 6 g
Ingredients …

1 Person

You will need

This quiche Lorraine recipe yields 12 slices. 1 slice has 124 kcal and 10g of protein.
For the crust:
100 g spelt flour
50 g Baking Protein
Baking Protein
Baking Protein
Baking for fitness
750g tin
30 ml vegetable oil - e.g. sunflower or rapeseed (canola) oil
100 g plain, reduced-fat yogurt
1 egg yolk

For the filling:
3 eggs
250 ml reduced-fat milk
0.5 leek
60 g bacon lardons
50 g gouda cheese, grated (30% fat)
salt, pepper, nutmeg to season

Light Quiche Lorraine

Lower-fat and lower-carb recipe

Recipe Development & Content Editor
Candy is an ecotrophologist and manages the entire recipe section of our magazine. Her expertise and her experience means she knows exactly how to create recipes that are both tasty and healthy.
Before you’ve even tasted it, the smell of cheese, leeks, and bacon filling your kitchen is the first sign that our homemade, light quiche Lorraine is worth the trouble. We put a lot of importance on coming as close as possible to the original recipe – while sticking to our principles of reducing the fat, carbs, and calories, of course. And we succeeded! Our Baking Protein keeps the crust light. And the filling is creamy and delicious without the creme fraiche. We’re making healthy baking fun!


  • Mix the flour and the Baking Protein in a bowl.
  • Add the oil, yogurt, and egg yolk and mix until a smooth dough is formed. Roll the dough into a ball, wrap in plastic wrap, and cool in the fridge for 30 minutes.
  • Preheat the oven to 185° C.
  • On a floured surface, roll the dough to about 5 mm thickness. It should be bigger around than the pie tin you'll be using to make sure the dough covers the edges, too.
  • Butter the inside of the pie dish. Carefully transfer the crust inside by placing it on top of the rolling pin and gently lowering it in. Gently press the edges of the crust into the pie dish. Cut away any excess.
  • Start working on the filling: Beat the eggs and the milk.
  • Slice the leeks into thin slices. Cube the bacon.
  • Stir the bacon, leeks, and cheese into the egg-milk mixture. Season with salt, pepper, and nutmeg to taste.
  • Pour the filling into the prepared crust. Bake for 30-35 minutes.
  • Set the quiche Lorraine aside to cool. Garnish with chives. Cut into 12 even slices.
  • Enjoy!

Our Tip

Looking for a vegetarian version? Use the same amount of smoked tofu instead of the bacon... et voilà!
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