Low Sodium Classic Quiche Lorraine

Indulge in the timeless charm of a **Low Sodium Classic Quiche Lorraine**, a savory pie that perfectly balances sophistication and health-conscious cooking. This recipe features a flaky, unsalted pie crust filled with tender sautéed leeks, creamy custard, and nutty Swiss cheese, delivering rich flavor without the added sodium. A pinch of nutmeg and freshly ground black pepper elevate the dish with a subtle warmth, while a sprinkle of fresh chives adds a vibrant, aromatic finish. Perfect for brunch, lunch, or a light dinner, this quiche is easy to prepare with just 20 minutes of prep time and bakes to golden perfection in under an hour. Serve warm or at room temperature for a low-sodium yet indulgent delight that’s sure to impress!

Nutriscore Rating: 58/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 8

Ingredients

• 1 9-inch Pie crust (unsalted)
• 1 cup Leek (white and light green parts only, thinly sliced)
• 1 tablespoon Unsalted butter
• 4 large Eggs
• 1 cup Heavy cream
• 0.5 cup Whole milk
• 1 cup Swiss cheese (grated)
• 0 to taste Ground black pepper
• 0.25 teaspoon Nutmeg
• 2 tablespoons Chives (chopped, for garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Roll out the pie crust and fit it into a 9-inch pie dish. Trim any excess dough and crimp the edges. Use a fork to prick the bottom of the crust lightly.

Step 3

Place a sheet of parchment paper over the crust and fill it with pie weights or dry beans. Blind bake the crust for 10 minutes, then carefully remove the parchment and weights. Bake for an additional 5 minutes until the crust is just starting to color.

Step 4

In a medium skillet over medium heat, melt the unsalted butter. Add the sliced leeks and cook, stirring occasionally, until they are soft but not browned, about 5 minutes. Remove from heat and set aside to cool slightly.

Step 5

In a large mixing bowl, whisk together the eggs, heavy cream, and whole milk until well combined and foamy. Stir in the nutmeg and season with black pepper.

Step 6

Distribute the cooked leeks evenly over the pre-baked crust. Sprinkle the grated Swiss cheese over the leeks.

Step 7

Carefully pour the egg and cream mixture over the cheese and leeks, ensuring the filling is evenly distributed.

Step 8

Bake the quiche in the preheated oven for 30-35 minutes, or until the filling is set and the top is golden brown.

Step 9

Let the quiche cool for at least 10 minutes before serving. Garnish with chopped chives. Slice and serve warm or at room temperature.

Nutrition Facts

Serving size	(899.8g)

Amount per serving	% Daily Value*
Calories	1918.6

Total Fat 159.3g	0%
Saturated Fat 85.7g	0%
Polyunsaturated Fat 0.1g
Cholesterol 1129.6mg	0%
Sodium 678.8mg	0%
Total Carbohydrate 44.4g	0%
Dietary Fiber 4.7g	0%
Total Sugars 13.7g
Protein 65.0g	0%

Vitamin D 241.7IU	0%
Calcium 1344.4mg	0%
Iron 7.5mg	0%
Potassium 957.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 76.6%

Protein: 13.9%

Carbs: 9.5%