gluten-free

Low Calorie Quiche Lorraine

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Prep information

Prep time
15 minutes
Cook time
30 minutes
Serves
4
Recipe by
Michael at Lo-Dough

Nutritional information (per quarter )

Calories
175 kcal
Fat
12.9g
Carbs
2.3g
Fibre
2.4g
Protein
7.5g

Low-Calorie Quiche Lorraine - simple, healthy and indulgent food 

The old saying says 'Real men don't eat quiche', but here at Lo-Dough the male contingent beg to differ. Using Lo-Dough as a pastry replacement, anybody can enjoy these indulgent tasting quiches with friends and family without having to worry about the fat, carbs and calories found in standard short-crust pastry.

Easy meals, with leftovers for the next day

Simple to make, low-calorie quiches are yours if you make them with Lo-Dough. A whole quiche will provide four perfect lunch portions alongside a salad, so this ideal for meal prep too.

Enjoy hot or cold and get creative with your fillings - we've gone classic, but you can pretty much put in whatever your heart desires.

Ingredients

Serves 4
  • 1 piece of Lo-Dough
  • 2 rashers of low fat bacon, sliced into lardons
  • 5 cherry tomatoes, halved
  • 1 tablespoon of chopped parsley
  • A small sprinkle (approx. 10g) of cheddar cheese
  • 150ml of half-fat crème fraiche
  • 4 eggs
  • 2-3 sprays of fry light oil

What you'll need

This diet-friendly recipe is possible with:

Original Lo-Dough Bases

Original Lo-Dough Bases

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Method

  1. 1. Preheat the oven to 160C/325F/Gas 3.
  2. Grease a shallow 20cm quiche tin with a couple of sprays of fry-light oil and line with a circle of grease-proof baking paper.
  3. Take a piece of Lo-Dough and roll out gently between two of the thin pieces of paper found in its packet - you are only looking to flatten the Lo-Dough a little.
  4. 4. Push the Lo-Dough into the tin evenly, taking care to push it into the corners and create an upright edge.
  5. 5. Fry/grill the bacon lardons, drain on kitchen paper and then arrange in the Lo-Dough case with the halved tomatoes and chopped parsley.
  6. 6. Whisk the four eggs and half-fat creme fraiche in a jug, season to taste with salt and pepper (we think the bacon and cheese is salty enough and just go for a twist of pepper) and carefully pour over the bacon and tomatoes. Try not to spill over the sides - egg sizes vary and you may have a little more than you need. Top with a sprinkling of the cheese.
  7. 7. Bake in the oven for 30-40 minutes, carefully covering with foil for the first half of the cooking time. The egg mixture will puff up a bit like a souffle as it cooks, but will soon drop back down as the quiche cools. Enjoy hot or cold!

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