This Classic Quiche Lorraine is full of delicious flavor with only half the calories. Read on to learn more.
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.
Now, I am off to make more recipes using Egg Beaters. What is your favorite go-to wholesome recipe?
Check out these other delicious breakfast recipes
Classic Quiche Lorraine
This classic quiche Lorraine is perfect for breakfast, brunch, lunch, or dinner!
- 1/2 pkg. refrigerated pie crusts
- 8 - 10 slices bacon, fried crisp and crumbled
- 1/4 cup scallions, chopped
- 1 1/2 cups Swiss cheese, grated
- 1 1/2 cups of Egg Beaters
- 1 cup heavy cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon ground nutmeg
- Dash of ground red pepper
- Preheat oven to 350 degrees.
- Allow pie dough to come to room temperature, about 15 minutes. Unroll and place in pie plate, turning edges under and crimping.
- Sprinkle the crumbled, cooked bacon over the crust.
- Sprinkle scallions and 1 cup of the Swiss cheese on top of the bacon.
- Whisk together Egg Beaters, cream, and milk.
- Add salt, pepper, and nutmeg.
- Carefully pour egg 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 middle.
- Cool 15 minutes before serving.
Amount Per Serving: Calories: 364Total Fat: 29gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 77mgSodium: 647mgCarbohydrates: 10gFiber: 1gSugar: 1gProtein: 16g
Monday 28th of March 2022
What size pie plate do you use? Is it standard 9 inch or deep dish or something else?
Wednesday 30th of March 2022
I use just a regular 9" pie crust
Friday 11th of February 2022
This recipe needs to be corrected because 1/12 cups egg beaters can’t be right.
Monday 14th of February 2022
That should say 1 1/2 cups. Sorry. This has been fixed.
Tuesday 5th of January 2021
Recipe says 1/12 cups egg beater. Is it supposed to be 1+1/2 cups?
Saturday 9th of January 2021
Yes. I will correct that.