Light quiche Lorraine

A lighter quiche Lorraine: a milk-based filling instead of cream, and drained bacon lardons. Soft and tasty, it keeps all its comfort with less fat.

Preparation: 15 min  |  Cooking: 35 min  |  Servings: 6  |  Difficulty: Easy

Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities in the list. Household measures (spoonfuls, pieces) use average weights. 273 kcal · 12 g protein · 20 g carbohydrate · 16 g fat

Ingredients

• 1 shortcrust pastry case
• 150 g bacon lardons
• 3 eggs
• 250 ml milk
• 60 g grated cheese
• nutmeg, salt, pepper

Method

1. Brown the lardons and drain them on kitchen paper.
2. Beat the eggs with the milk, nutmeg and cheese.
3. Roll out the pastry, scatter over the lardons and pour in the egg mixture.
4. Bake for 35 minutes at 180 °C (160 °C fan).

Nutritional benefits

By replacing the cream with milk and draining the lardons, this quiche cuts its fat considerably. The eggs and milk provide protein and calcium. Lighter than the classic version, it stays soft and is best served with a salad for balance.

Variations and substitutions

• With turkey or chicken lardons.
• Vegetarian: use vegetables (leeks, spinach).
• Wholemeal pastry for more fibre.
• Without pastry for an even lighter version.

Storage and making ahead

Keeps for 3 days and can be eaten cold or reheated. Can be frozen.

💡 Good to know

Drain the lardons well on kitchen paper after browning them: you remove the excess fat without losing the flavour.

See also

Discover more high-protein recipes · healthy & balanced recipes.

Foods in this recipe: pastry · bacon lardons · eggs · milk · cheese.

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