Easy Quiche Lorraine
Quiche Lorraine provides 22g protein and 373 calories per serving — a stovetop-cooked protein option beyond standard chicken and beef. Eight servings mean one cooking session covers most of the week, offering texture variation in rotation. Useful for breaking meal-prep monotony while maintaining strict macro tracking for competition prep.
Ingredients
- •Puff Pastry Dough, Frozen, Thawed
- •Bacon, Pork
- •Yellow Onion
- •Garlic(60g)
- •Cream Cheese(113g)
Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.
- •Cream, Heavy Whipping(60g)
- •Whole Milk(60g)
- •Egg, Whole, Large(250g)
- •Cheese, Swiss(480g)
- •Nutmeg, Ground(1g)
- •1/2 tsp salt ($0.04)
- •1/4 tsp Freshly cracked black pepper ($0.04)
- •Parsley, Fresh(30g)
Instructions
- 1Set a rack in the middle of your oven and preheat it to 425°F. Next, roll the puff pastry into an 11-inch square and transfer it to a 9-inch diameter pie plate. Then puncture the bottom of the puff pastry a few times with a fork and trim the edges.
- 2Cover the puff pastry with a sheet of parchment paper and add a pound of dry beans or pie weights. Then, cover the edges of the pastry with a pie shield or ring made of aluminum foil to prevent them from burning. Bake for fifteen minutes.
- 3While the puff pastry par-bakes set a heavy-bottomed skillet over medium heat. Add the bacon strips and cook until crispy. Next, chop the bacon into bits. Set aside the chopped bacon and reserve the drippings.
- 4Remove the puff pastry from the oven. Carefully remove the pie shield. Then carefully remove the parchment paper with the beans or pie weights.*
- 5Cook the onion in the bacon drippings until translucent (about 2 minutes). Next, add the garlic clove and cook until fragrant (about 1 minute).
- 6In a large bowl, beat the cream cheese, heavy cream, and milk until smooth.
- 7Add the beaten eggs, shredded Swiss cheese, cooked onions and garlic, nutmeg, salt, and freshly ground pepper. Finally, set aside 2 tablespoons of chopped bacon for garnish and add the rest to the filling. Stir well.
- 8Pour the filling into the prebaked crust. Brush the crust with 1 teaspoon of heavy cream.
- 9Cover the edges of the quiche with a pie shield or aluminum foil ring. Bake until the crust is golden brown and the filling sets, about 25 minutes. Remove the pie shield and cool the quiche for 10 minutes before serving. Finally, garnish with remaining bacon bits and chopped Italian parsley.*
Nutrition — Per Serving
373
calories
22g
protein
29g
fat
- Carbohydrates
- 5g
- Saturated fat
- 16.7g
- Sodium
- 210 mg
- Dietary fiber
- 0.3g
8 servings per batch · ~132g each
Macro data sourced from USDA FoodData Central
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How much protein does Easy Quiche Lorraine have per serving?
Each serving provides 22g of protein and 373 calories with 29g fat and 5g carbs. This is a high-fat, low-carb option that's protein-forward for a breakfast or lunch meal.
How long does Easy Quiche Lorraine take to prep?
Marked as quick prep, this stovetop quiche yields 8 servings from a single batch. One cooking session produces eight ready-to-eat breakfast or lunch portions.
Is Easy Quiche Lorraine good for fat loss?
At 373 calories per serving with 22g protein and minimal carbs (5g), this recipe fits a fat loss phase when you're managing total calories and keeping carbs controlled. The high fat content provides satiety during calorie-restricted eating.
