Heart-Healthy Classic Quiche Lorraine
Savor the timeless flavors of quiche with a heart-healthy twist in this **Heart-Healthy Classic Quiche Lorraine**! This lightened-up version features a wholesome whole wheat pie crust and a creamy, custard-like filling made with eggs, egg whites, and low-fat milk. The recipe swaps traditional bacon for savory turkey bacon while incorporating fresh spinach and sautéed onions for an extra boost of nutrients. A touch of reduced-fat Swiss cheese and a sprinkle of nutmeg add richness and depth, making every bite irresistibly delicious yet guilt-free. Ready in just over an hour, this quiche is perfect for breakfast, brunch, or even a light dinner. Enjoy it warm or chilled, knowing you’re indulging in a dish that’s as nutritious as it is flavorful. **Low-fat quiche recipe**, **healthy quiche lorraine**, and **spinach quiche** enthusiasts will love this modern take on a classic!
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Recipe Information
Ingredients
- 1 9-inch (pre-made or homemade) Whole wheat pie crust
- 3 large Eggs
- 3 Egg whites
- 1 cup Low-fat milk
- 0.75 cup (shredded) Reduced-fat Swiss cheese
- 4 slices Turkey bacon
- 0.5 cup (finely chopped) Yellow onion
- 1 cup (roughly chopped) Fresh spinach
- 1 tablespoon Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.125 teaspoon Nutmeg
Instructions
Preheat the oven to 375°F (190°C).
Place the whole wheat pie crust in a 9-inch pie dish if not already prepared. Set aside.
In a medium skillet, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the turkey bacon to the skillet and cook until it starts to crisp, an additional 3-4 minutes.
Add the chopped spinach to the skillet and cook for 2 more minutes until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, egg whites, and low-fat milk until well combined.
Stir in the shredded Swiss cheese, salt, pepper, and nutmeg.
Add the cooked onion, turkey bacon, and spinach mixture into the egg mixture, stirring well to combine.
Pour the mixture into the prepared pie crust, spreading it out evenly.
Bake in the preheated oven for 35-40 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and allow to cool for 10 minutes before slicing.
Serve warm, or cool completely and refrigerate for up to 3 days.
Nutrition Facts
Calories |
1803 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 39.8 g | 199% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 741 mg | 247% | |
| Sodium | 4376 mg | 190% | |
| Total Carbohydrate | 109.7 g | 40% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 21.3 g | ||
| Protein | 116.2 g | 232% | |
| Vitamin D | 7.1 mcg | 35% | |
| Calcium | 2170 mg | 167% | |
| Iron | 9.7 mg | 54% | |
| Potassium | 1209 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
