Quiche Lorraine

A Classic French Delight: Buttery, Flaky Crust Filled with Savory Bacon, Cheese, and Creamy Egg Custard

Quiche Lorraine is a timeless French dish featuring a rich, creamy egg custard baked in a buttery, flaky crust. Infused with smoky bacon and nutty Gruyère cheese, this savory tart is perfect for brunch, lunch, or a light dinner. keeping it simple but still flavorful!

Ingredients:

• 1 ready-made whole wheat pie crust (optional if you want a crustless version)
• 4 large eggs
• 1 cup unsweetened almond milk (or low-fat milk)
• 4 oz turkey bacon (or lean bacon), chopped
• 1/2 cup shredded Swiss cheese (or Gruyère ???? for a classic touch)
• 1 small onion, finely chopped
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• A dash of paprika
• 1 cup fresh spinach (optional for added veggies)

Directions:

Preheat oven to 350°F (175°C). If using a pie crust, fit it into a pie dish. Add some uncooked beans to the pie shell to avoid  the shell from rising. Pre-bake for 8–10 minutes until lightly golden.

Cook the turkey bacon in a skillet over medium heat until crisp. Remove from the skillet, drain on a paper towel, and chop into small pieces. In the same pan, sauté the onion until soft (about 5 minutes). If you use spinach, add it in with the onions during the last 1-2 minutes of cooking to wilt.

In a mixing bowl, whisk together eggs, almond milk, salt, pepper, and nutmeg until smooth.

Assemble the quiche: Scatter the cooked bacon, onion, and optional spinach evenly in the pie dish. Pour the egg mixture over the top and sprinkle with shredded cheese.

Bake in the preheated oven for 30–35 minutes, or until the center is set and the top is slightly golden. If the edges
of the crust begin to darken, cover the edges with foil.

Tip: Skip the crust for an even lighter option!

Let it cool for 10 minutes before slicing. Enjoy!

This version reduces calories and saturated fat by using almond milk and turkey bacon, while keeping the flavors rich and satisfying.