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Lightened-Up Quiche Lorraine with a Whole Wheat Crust
Quiche Lorraine
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A classic quiche Lorraine is always delicious, but some recipes tip the scale at over 700 calories per slice! My lightened-up version of the dish is still full of flavor but cuts the calories and fat with a few simple ingredient swaps. 


  • Healthy Quiche Lorraine

    • 1 tablespoon Parmesan cheese, grated
    • One 9-inch frozen, whole-wheat pie shell, thawed
    • 3 whole eggs
    • 2 egg whites
    • 1/2 cup 2 percent milk
    • 1/4 teaspoon sea salt
    • 1/8 teaspoon ground nutmeg
    • 1/2 cup Swiss cheese, grated
    • Cooking spray
    • 3 slices turkey bacon
    • 2 teaspoons olive oil
    • 1 shallot, chopped
    • 1/4 cup sliced scallions, white and light green parts
    • 1/4 teaspoon freshly ground black pepper


1. Preheat the oven to 375 degrees. 

2. Sprinkle the Parmesan cheese evenly over the bottom of the pie shell; set aside.

3. In a large bowl, whisk the eggs together. Add the milk, salt, pepper, nutmeg and cheese. Whisk again. Set aside.

4. Spray a large sauté pan with cooking spray and heat to medium-high heat. Add the bacon and cook for 3 to 4 minutes per side, until cooked through and browned. Set aside on a paper towel-lined plate to cool.

5. Wipe out the pan with a paper towel and return it to the stovetop. Add the olive oil and heat over medium-high heat. Add the shallot and sauté for 3 to 4 minutes, until golden. Allow shallots to cool, then add them to the egg mixture. Stir in the scallions. Chop the bacon and add to the egg mixture.

6. Pour the egg mixture into the pie shell and place in the middle of the oven for 40 minutes, until the egg is set and the top of the quiche is slightly golden. Let cool for 15 minutes, then cut into wedges and serve.