Low Sodium Classic Quiche Lorraine
Indulge in the timeless elegance of Low Sodium Classic Quiche Lorraine, a healthier spin on the traditional French favorite. Perfect for brunch, lunch, or a light dinner, this quiche is made with a flaky, unsalted pie crust and filled with a velvety blend of eggs, cream, and milk. Thinly sliced leeks, gently sautéed in unsalted butter, add a delicate savory note, while grated Swiss cheese imparts a subtle nuttiness to each bite. Seasoned with aromatic nutmeg and black pepper, and garnished with fresh chives, this low sodium recipe is a flavorful masterpiece that doesn't compromise on taste. With just 20 minutes of prep and simple baking steps, this creamy quiche serves as an impressive centerpiece for any meal, ready to be enjoyed warm or at room temperature.
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Recipe Information
Ingredients
- 1 9-inch Pie crust (unsalted)
- 1 cup Leek (white and light green parts only, thinly sliced)
- 1 tablespoon Unsalted butter
- 4 large Eggs
- 1 cup Heavy cream
- 0.5 cup Whole milk
- 1 cup Swiss cheese (grated)
- to taste Ground black pepper
- 0.25 teaspoon Nutmeg
- 2 tablespoons Chives (chopped, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Use a fork to prick the bottom of the crust lightly.
Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Blind bake the crust for 10 minutes, then carefully remove the parchment and weights. Bake for an additional 5 minutes until the crust is just starting to color.
In a medium skillet over medium heat, melt the unsalted butter. Add the sliced leeks and cook, stirring occasionally, until they are soft but not browned, about 5 minutes. Remove from heat and set aside to cool slightly.
In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined and foamy. Stir in the nutmeg and season with black pepper.
Distribute the cooked leeks evenly over the pre-baked crust. Sprinkle the grated Swiss cheese over the leeks.
Carefully pour the egg and cream mixture over the cheese and leeks, ensuring the filling is evenly distributed.
Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.
Let the quiche cool for at least 10 minutes before serving. Garnish with chopped chives. Slice and serve warm or at room temperature.
Nutrition Facts
Calories |
1919 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.3 g | 204% | |
| Saturated Fat | 85.7 g | 428% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1130 mg | 377% | |
| Sodium | 679 mg | 30% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 13.7 g | ||
| Protein | 65.0 g | 130% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1344 mg | 103% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 957 mg | 20% | |
*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.
