Light Lorraine Quiche Filling (Printable version)

Golden crust meets lean bacon, smooth eggs, and cheese for a lighter French-inspired lunch.

# What You Need:

→ Pastry

01 - 1 sheet (8.8 oz) reduced-fat ready-made shortcrust pastry

→ Filling

02 - 3.5 oz diced lean turkey bacon or center-cut bacon
03 - 1 medium onion, finely chopped
04 - 3 large eggs
05 - 6.8 fl oz semi-skimmed milk
06 - 3.4 fl oz low-fat crème fraîche
07 - 1.8 oz grated light Gruyère or Swiss cheese
08 - 1/4 teaspoon freshly grated nutmeg
09 - Salt and black pepper, to taste
10 - 1 tablespoon chopped fresh chives (optional)

# Directions:

01 - Preheat oven to 350°F (180°C). Lightly grease a 9-inch tart tin.
02 - Roll out the pastry to fit the tart tin. Line the tin with the pastry, trim the edges, and prick the base with a fork. Line with parchment and fill with baking beans.
03 - Blind bake for 12 minutes. Remove parchment and beans, then bake for an additional 5 minutes until lightly golden. Remove from oven and lower temperature to 340°F (170°C).
04 - While crust is baking, sauté turkey bacon in a non-stick skillet over medium heat until golden, about 4 minutes. Add onion and cook another 3 to 4 minutes until softened. Remove from heat and set aside.
05 - In a mixing bowl, whisk eggs, milk, and crème fraîche until smooth. Season with nutmeg, salt, and black pepper.
06 - Evenly distribute bacon and onion mixture across the baked crust. Pour egg custard over the filling, then sprinkle with grated cheese and chopped chives if using.
07 - Bake in preheated oven for 18 to 20 minutes, or until set and lightly golden on top.
08 - Allow to cool for 5 minutes before slicing. Serve warm or at room temperature.

# Expert Tips:

01 -
  • You get all the creamy, smoky, comforting notes of the classic without the guilt—I promise even the second serving feels virtuous.
  • This quiche is a go-to for brunches where you want to impress, but also make sure everyone leaves the table feeling good.
02 -
  • Once, I tried to rush the blind bake and found the dreaded soggy bottom—patience is definitely the secret to crisp pastry.
  • Letting the cooked quiche rest for a few minutes makes slicing so much easier; the filling sets and you get those clean café-style wedges.
03 -
  • Weighing the pastry down well during blind baking is the key to avoiding those uneven pockets.
  • A light brush of beaten egg on the crust before the final blind bake gives an extra barrier that keeps everything crisp.
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