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One of my favorite television chefs of all time is Julia Child. I can remember laying on the floor as a kid on a Saturday morning watching her make dishes like this Classic Quiche Lorraine. She poured all of her knowledge into my brain about food and delicious recipes. I knew that growing up, I wanted to be her — teaching others how to make delicious food.
Imagine my surprise, here I am — 45 years of age and doing just that. I love making good food to share with my readers, so today I am sharing her classic Quiche Lorraine with you. Except — I am subbing out an ingredient to make it a better for you version.
Instead of using eggs, I am choosing to use Egg Beaters® instead. I love that this Classic Quiche Lorraine is a wholesome, homemade dish that can be made in a cinch with Egg Beaters. Thanks to their convenient packaging, there’s no cracking of eggs or cleanup required! (Be sure to check out their new product as well — Egg Beaters Whole Eggs with NISIN).
My Secret Ingredient for Classic Quiche Lorraine
You only need just a few ingredients to make a Classic Quiche Lorraine — a pastry pie crust, bacon, cheese, some spices, heavy cream, and of course, the main ingredient –eggs!
Over the years, I have heard so many stories about eggs being bad for you, but in all honesty, eggs are really good for you. In fact, they’re one of the best foods you can put in your body!
Some people cannot eat eggs though due to some dietary restrictions and they need an alternative that supports their diet choice.
Egg Beaters provides a variety of delicious products—from whole eggs to egg whites—and because of that, we can definitely enjoy delicious foods made with eggs without worrying about it.
Egg Beaters Original has 1/2 the calories of shell eggs and is made with all-natural egg whites. I picked up a 32-ounce carton at Walmart (they have NEW packaging Y’all!) while shopping recently to make this recipe for you.
So — now that you know my secret ingredient, let’s get cooking!
How to Make a Classic Quiche Lorraine
To start, you are going to either make a pie crust, or you can cut corners like me and use a refrigerated pie crust. Unroll it and place it in your pie pan, turning edges under and crimping.
Cook the bacon to your liking, and then chop it up. I like bigger chunks, like a more rustic chop, but you can make it to your preferred specifications.
Sprinkle the crumbled, cooked bacon over the crust. Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
Whisk together the Egg Beaters, cream, and milk. Add salt, pepper, and nutmeg. I love that on the package of Egg Beaters, it tells you exactly how much to use based on how many eggs a recipe calls for. That’s the beauty of Egg Beaters — you don’t have to guess at all.
Once you get it all mixed up together, carefully pour the egg and milk/cream mixture into crust.
Sprinkle with remaining cheese and a dash of ground red pepper.
Bake 40 – 45 minutes or until lightly browned and set in the middle. Cool 15 minutes before serving.
When you take it out of the oven, it will be super puffy, but no worries. As it cools, it will settle down.
The thing that I truly love about this Classic Quiche Lorraine is that it is perfect for the fridge or freezer and is great warmed up the next day as well.
Look how perfect the inside is! That bacon and swiss cheese along with the Egg Beaters make for a perfect breakfast, lunch, brunch, or dinner.
Serving Size: 1
Amount Per Serving: Calories: 364 Total Fat: 29g Saturated Fat: 15g Trans Fat: 1g Unsaturated Fat: 12g Cholesterol: 77mg Sodium: 647mg Carbohydrates: 10g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 16g