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Quiche Lorraine with Zucchini Crust

  • 30 m
  • 1 h 30 m
Joy Howard
“Shredded zucchini acts as the crust in this recipe for healthier, low-carb quiche Lorraine—quiche with Jarlsberg cheese, bacon and scallions—a brunch classic.”


    • Crust
    • 3½ cups shredded zucchini (about 2 large), squeezed and drained
    • 1 large egg, lightly beaten
    • 2 tablespoons grated Parmesan cheese
    • ¼ teaspoon salt
    • ⅛ teaspoon ground pepper
    • Filling
    • 5 slices bacon, cooked and chopped
    • ¾ cup shredded Jarlsberg cheese
    • 2 scallions, chopped
    • 5 large eggs
    • 1 tablespoon sour cream
    • 1 cup low-fat milk
    • ¼ teaspoon salt
    • ⅛ teaspoon ground pepper
    • ⅛ teaspoon ground nutmeg


  • 1 To prepare crust: Preheat oven to 400°F. Coat a 9-inch deep-dish pie pan with cooking spray. Stir together zucchini, 1 egg, Parmesan, ¼ teaspoon salt and ⅛ teaspoon pepper in a medium bowl. Transfer the mixture to the prepared pan and press it evenly into the bottom and up the sides of the pan. Bake until the crust is set and beginning to brown around the edges, about 25 minutes.
  • 2 To prepare filling and bake quiche: Evenly scatter bacon, Jarlsberg and scallions over the crust. Whisk together eggs and sour cream until smooth. Whisk in milk, salt, pepper and nutmeg. Pour the egg mixture over the other filling ingredients. Reduce oven temperature to 350°F. Bake the quiche until the filling is set in the center and beginning to brown slightly, 35 to 45 minutes. Let cool slightly before serving.
ALL RIGHTS RESERVED © 2019 Printed From 9/17/2019