As a Franco-American I grew up eating quiches. My favorite? La Quiche Lorraine. The thing is, the traditional version of the Quiche Lorraine is not really all that healthy. Turns out that delicious flaky crust, flavorful cheese, bacon, and heavy cream packs in a lot of fat and calories. Now, I am not one to count calories but I couldn’t help but think that there might be a healthier alternative to my favorite quiche. So, over the past few months, I’ve been exploring various ways to make this favorite item of mine a bit less caloric without losing all the flavor. The result? A delicious bacon and leeks quiche recipe made with yogurt and plant-based milk.
What you’ll need for this recipe
- 1 premade pie crust, frozen and thawed
- 1 leek, cleaned and chopped
- 3 strips uncured bacon, trim fat and cut into small cubes
- 4 eggs
- 1 cup plant-based milk (almond, macadamia, coconut, etc.)
- ½ cup low-fat Greek yogurt
- 1/8 tsp nutmeg
- Salt & pepper, to taste
Make this quiche even healthier
I admit, the original version of this recipe still contains bacon and a flaky crust. But, that doesn’t mean you have to include these items in your quiche. In fact, you can make this quiche even healthier by omitting bacon and the crust altogether.
- Bacon: To make this quiche even healthier, you can either replace traditional bacon strips with turkey bacon or simply omit bacon altogether.
- Crustless: A buttery crust packs in a lot of fat. To make this quiche healthier I recommend omitting crust completely. Plus, going crustless saves you about 25 minutes overall as you don’t have to pre-bake crust before filling. Note: Going crustless reduces calories per serving from 443 to 307 calories per serving.
Let me know what you think of this bacon and leeks quiche recipe made with yogurt!
If you make this recipe make sure to share and tag me in your creations on social media.