Healthier Quiche Lorraine – Quiche a la Lisa :)

I went to a lovely Mother Daughter Brunch at church on Saturday, and they served a delectable Broccoli and Sausage Quiche that I was lucky enough to bring home. No one else but hubby would eat it (I guess Broccoli for breakfast wasn’t enticing?), so I decided to make my own. A variance on a Quiche Lorraine, but healthier. A healthy Quiche Lorraine, yes!

Healthier Quiche Lorraine - Quiche a la Lisa 🙂

This is my healthier variation on a Quiche Lorraine.
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Course: Brunch
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 6
Author: Lisa Douglas -


  • Crisco Homemade Pie Crust using organic flour
  • 4 organic eggs
  • 6-8 pieces turkey bacon fried, dried out ready to crumble
  • 2 cups organic milk
  • 1/3 cup parmesan cheese
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1/2 block extra sharp cheddar shredded fresh


  • Preheat oven to 425
  • Prepare crust as per recipe - place in pie pan. Make a design, adding height to crust to keep mixture in while baking. See picture for what I did.
  • Fry bacon, drain, let cool.
  • Beat eggs, milk and seasonings.
  • Add cheeses.
  • Crumble bacon in bottom of pie crust.
  • Add egg mixture, being careful not to tip or jolt and spill.
  • Add to oven, cook at 425 for 15 minutes. Drop temp to 325 after that and bake for an additional 35 minutes until knife in center comes out clean.
  • Let cool 10 minutes and serve.
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A traditional Quiche Lorraine calls for heavy whipping cream, so I substituted milk, and it asks for 12 pieces of bacon. I opted for 6, but you could add an extra 2 as garnish, or for extra bacon. Small browned sausage pieces would work well too. It also asked for swiss, and I put parmesan and extra sharp cheddar as I think these will be tastier for my kiddos.

Pic of the finished product 🙂

healthier quiche lorraine

Here’s my tutorial on how to make a scalloped edge pie crust:





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