Light Quiche Lorraine

Name: Light Quiche Lorraine
Total time: 80 min
Ingredients: spelt flour; Baking Protein; vegetable oil - e.g. sunflower or rapeseed (canola) oil; plain, reduced-fat yogurt; egg yolk; eggs; reduced-fat milk; leek; bacon lardons; gouda cheese, grated (30% fat)

Lower-fat and lower-carb recipe

80 min

By foodspring editors
October 5, 2020

Why trust us?

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!

Ingredients

1 Person

For the crust:

100 g

spelt flour
50 g

Baking Protein
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)

Preparation

1

Mix the flour and the Baking Protein in a bowl.
2

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.
3

Preheat the oven to 185° C.
4

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.
5

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.
6

Start working on the filling: Beat the eggs and the milk.
7

Slice the leeks into thin slices. Cube the bacon.
8

Stir the bacon, leeks, and cheese into the egg-milk mixture. Season with salt, pepper, and nutmeg to taste.
9

Pour the filling into the prepared crust. Bake for 30-35 minutes.
10

Set the quiche Lorraine aside to cool. Garnish with chives. Cut into 12 even slices.
1

Enjoy!