Quiche Lorraine

15 70 677
Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 3
Quiche Lorraine
Health Highlights


1/2 cup Rice flour, white (70 gr.)
1/2 cup Millet, dry (USE MILLET FLOUR)
1/2 cup Tapioca starch
1/2 tsp Salt
4 tbsp Butter, grass-fed, salted
1 tbsp Apple cider vinegar
5 tbsp Water (4-6 tbsp)
100 gm Bacon (5 oz/ 100 gr finely chopped)
2 medium egg Egg
2 tbsp Greek yogurt, plain, 2% M.F.
1/2 cup Partly skimmed milk, lactose free, 2% M.F.
40 gm Swiss cheese (swiss; (gruyère), diced or grated)
1/2 tsp Nutmeg, ground
1 pinch Salt
1 dash Black pepper (to taste)




  1. For the crust, place flours, starch, butter and salt in a bowl. Using your fingers, rub ingredients together until pea-size crumbles form. Add the vinegar and one tablespoon of water at a time and knead until dough forms. Consistency should be elastic and smooth, so add more water if needed. Form the dough into a ball and chill until you've completed steps 2 and 3.
  2. Add the chopped bacon to a non-stick pan and sauté over medium heat for 5 minutes or until crispy. Set aside to cool.
  3. In a bowl whisk the eggs, greek yogurt and milk. Add in the cheese, nutmeg, salt, pepper and finally the cooled bacon.
  4. In one big or 4 small tart pans, transfer the dough to the center of the pan and press with your fingers out to the edges of the pan, then up the sides until it resembles a crust. Pinch an attractive lip around the edge of the pan and prick the bottom of the crust all over with a fork. Fill in with the liquid mixture.
  5. Preheat oven to 350ºF/ 180ºC and bake for 50 minutes. Allow the quiche to cool for a few minutes before serving. Enjoy hot or cold with a green salad and… bon appétit!





Nutrition Facts

Per Portion

Calories 677
Calories from fat 342
Calories from saturated fat 166
Total Fat 38 g
Saturated Fat 18.4 g
Trans Fat 0.6 g
Polyunsaturated Fat 3.5 g
Monounsaturated Fat 8.0 g
Cholesterol 205 mg
Sodium 987 mg
Potassium 292 mg
Total Carbohydrate 65 g
Dietary Fiber 1.6 g
Sugars 3.6 g
Protein 19.9 g

Dietary servings

Per Portion

Grain 1.0
Meat 0.4
Meat Alternative 0.3
Milk 0.2
Milk Alternative 0.3

Energy sources