Quiche Lorraine

Quiche Lorraine
Quiche Lorraine

This is not a low-calorie or low-fat dish. But it’s good. You can probably find ways to make this healthier by using low-fat milk and cheese, egg substitute and turkey bacon.


  • 1 9- or 10-inch deep dish frozen pie crust
  • 6 slices bacon
  • 1 small onion, chopped
  • 1 clove garlic, minced
  • 3 eggs, beaten (4 if not using large size eggs)
  • 1-1/2 cups milk
  • 1/4 teaspoon salt
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • couple grinds of black pepper
  • 1-1/2 cups shredded cheese
  • 1 tablespoon all-purpose flour


  1. Preheat oven to 450ºF
  2. Line pie crust with aluminum foil, no need to thaw. If you have pie weights use them, marbles or some other weight will do. Bake in a hot oven for 4 to 5 minutes and remove. Take away foil and weights.
  3. Turn oven heat down to 325º. In a large skillet over medium-high heat, fry the bacon to a crispy brown. Remove and drain on paper towels. When cooled, crumble and set aside.
  4. Cook onion in bacon drippings in skillet until tender. Add in garlic and cook, stirring often, until garlic is fragrant. Remove the mixture to drain on paper towels and set aside.
  5. In a large bowl, mix together eggs, milk and salt. Stir in bacon and onion-garlic mixture. Add in oregano, parsley and pepper.
  6. In a separate bowl, combine cheese and flour. Mix cheese into the custard and combine well. Pour the mixture into the pie shell.
  7. Bake for 35 to 45 minutes until crust is golden brown and a knife inserted into the center comes out clean. If necessary, cover the edge of the crust with foil to prevent burning. Allow quiche to cool for at least 10 minutes before serving.

This makes 6 servings. You can use this basic recipe to make your own style quiche by adding other meats and/or cooked vegetables like asparagus, spinach, or broccoli.