Lighter Quiche Lorraine

    55 min

    This is a lower fat version of the classic quiche Lorraine. The bacon is replaced by ham and the cream is replaced by milk and creme fraiche. Serve for dinner or pop into packed lunches.

    128 people made this

    Serves: 6 

    • 1 pinch freshly grated nutmeg
    • 1 teaspoon oil for greasing
    • 150g grated Gruyere cheese
    • 200g cooked or smoked ham, cut into small cubes
    • 300ml creme fraiche
    • 300ml semi-skimmed milk
    • 4 eggs, beaten
    • salt and pepper to taste
    • 1 sheet shortcrust pastry

    Prep:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a bowl, mix together eggs, cream and milk. Season with salt, pepper and nutmeg .
    3. Line a quiche dish with the shortcrust pastry and prick the base with a fork. Scatter in cubed ham and pour in egg mixture. Sprinkle with grated Gruyere and bake for 40 minutes or until golden brown and firm.


    It's normal for the quiche to puff up whilst cooking, it will deflate as it cools down.

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