Classic Quiche

Sharon's Healthy Recipes

A slight twist of classic quiche Lorraine. It can be served for breakfast or brunch. Or it can be a main dish for dinner along with a salad and vegetable.


1/4 cup chopped onions
1 tbs organic coconut oil or olive oil
1 cup grated cheddar (or favorite) cheese
2 to 3 pieces, free range turkey bacon, cooked
3 free range eggs
1 1/2 cup heavy cream or sour cream
1 tsp dried parsley
1/4 tsp tarragon
1/4 tsp Herbamare
1/8 tsp marjoram
1/8 tsp nutmeg
pinch cayenne
prepared whole wheat or spelt pie crust

No of Servings: 8     Preparation Time: 45 minutes     Cooking Time: 55 minutes


Can use a 9 inch prepared whole wheat or spelt pie crust or you can make your own. Saute chopped onions in coconut oil. Set aside. Cook bacon until crisp. Set aside. Whisk eggs in bowl. Add cream, herbs and seasonings. Layer grated cheese on the bottom of the pie crust. Layer choppped onions on top of cheese. Chop or cut up cooked bacon and layer on top of onions. Pour egg and cream mixture on top. Sprinkle with paprika. Bake at 400 degrees for 12 minutes. Turn oven down to 350 degrees and bake for 45 minutes longer or until set.


I use raw milk cheddar cheese. I use free-range turkey bacon without nitrates or nitrites. Bowman and Landes and Shelton’s are two brands available. Try and find cream from a local dairy. Can also use organic sour cream. Use organic milk as a last resort.

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