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Looking for a satisfying, high-protein breakfast that’s easy to make and packed with flavor? This easy high-protein Quiche Lorraine is a healthier twist on the French classic—made with simple ingredients like eggs, cottage cheese, and crispy bacon. It’s the perfect make-ahead meal for busy mornings, post-workout fuel, or a protein-rich brunch option.
Whether you’re following a pro-metabolic lifestyle, meal prepping for the week, or just want to start your day with something hearty and nutritious, this protein-packed quiche delivers big on taste and nutrition. Plus, it’s oven-ready in 20 minutes and totally customizable. Let’s dive into how to make this delicious, high-protein Quiche Lorraine that your whole family will love.
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I’m mildly embarrassed to admit I didn’t know what Quiche Lorraine was a few days ago.
I came across the term while writing my post for high-protein quiche with heirloom tomatoes.
“Quiche Lorraine? What’s that?” I asked myself. “That sounds fancy.”
Y’all know how I like to feel fancy.
When I found out that it’s was a traditional French dish, I knew I had to make it.
Because I like to feel French as much as I like to feel fancy.
The only problem with quiche is that it doesn’t have nearly enough protein to justify eating it as a meal. Most quiche recipes have 4-6 eggs and two whole cups of heavy cream.
Delicious? Yes. Sustainable enough for a mom with littles? Not even close.
So, I did what I do best. I made a sourdough crust and mixed eggs with cottage cheese and layered it all together into a dreamy, healthy Quiche Lorraine that’s perfect for a high-protein breakfast or breakfast for dinner recipe.
What makes this Quiche Lorraine High-Protein?
This recipe contains eight eggs and 1.5 cups of cottage cheese instead of heavy cream. Layered within the quiche is 1 cup of Gouda cheese and eight ounces of bacon, so each slice of this quiche contains 23 grams of protein!
Why You’ll love this Easy, Healthy Breakfast Recipe
- High-protein breakfast recipe that’s oven-ready in 20 minutes
- Perfect for healthy meal prep. You can prep a couple of these quiches to reheat throughout the week!
- Easy to make
- Healthy breakfast for kids. Kids don’t care about fancy; they care about what tastes good! This is a healthy, high-protein breakfast you can feel good about feeding your kids.
- Easy breakfast-for-dinner recipe you can serve alongside roasted vegetables or a green salad.
Ingredients
- Unbaked pie shell. Check out my sourdough discard pie crust for an extra nutritious quiche Lorraine!
- Eggs
- Cottage cheese. I like to use full-fat cottage cheese, but reduced-fat would also work well.
- Good quality bacon
- Yellow onion
- Gouda cheese, freshly grated
Tools you may need
How to Make Easy, High-protein Quiche Lorraine
Step 1: Preheat oven to 350 degrees Fahrenheit.
Step 2: Sauté bacon and onions. Sauté chopped bacon in a skillet over medium heat until the fat renders, about five minutes. Add the chopped onion and continue cooking until the bacon is crispy on the edges and the onions are tender, about ten minutes. Transfer the cooked bacon and onions to a plate topped with a paper towel to drain the fat.
Step 3: Mix eggs. In a stand blender or in a pitcher with an immersion blender, blend the eggs, salt, pepper, and cottage cheese until smooth. There should be no clumps remaining
Step 4: Assemble quiche. Sprinkle half a cup of cheese in the bottom of the unbaked pie shell. Top the cheese with the bacon and onion mixture. Pour the egg mixture over the bacon and onions. Top with the remaining half a cup of cheese.
Step 5: Bake quiche. Transfer the quiche to the preheated oven and bake for one hour, until the eggs are set and the top is golden brown.
Step 6: Serve. Let the quiche sit for 5-10 minutes at room temperature. Cut into eight pieces and enjoy!
Tips for Success
Want your high-protein Quiche Lorraine to turn out perfect every time? Here are a few simple tips:
- Use room-temperature eggs. This helps them mix more evenly and creates a smoother, creamier texture.
- Drain excess fat. Draining excess fat from the bacon and onion mixture will prevent the quiche from being greasy.
- Pre-cook the bacon and onions. This enhances the flavor and ensures they’re cooked through. Crisp bacon adds a satisfying texture contrast to the soft, creamy eggs.
- Let it rest after baking. Allow the quiche to cool for 5–10 minutes before slicing. This helps it set properly and prevents crumbling.
- Use a greased pie dish or parchment. Prevent sticking by greasing your dish well or lining it with parchment paper—especially important for crustless versions.
- Meal prep tip. Double the recipe and bake in a muffin tin for grab-and-go mini quiches!
Variations to Try
One of the best parts of this easy high-protein quiche recipe is its flexibility. Try these tasty variations to suit your taste, diet, or what’s in your fridge:
- Crustless Quiche: Skip the pie crust to reduce carbs and calories. Great for keto or gluten-free diets!
- Vegetarian Option: Swap bacon for sautéed mushrooms, spinach, or roasted red peppers. Add extra cheese for a protein boost.
- Mini Quiches: Bake the mixture in a muffin tin for 12–15 minutes at 375°F. Perfect for lunchboxes, snacks, or portion control.
- Extra Protein Add-Ins: Add cooked, chopped chicken breast, turkey sausage, or egg whites for even more protein.
- Dairy-Free Version: Use a dairy-free cheese alternative and swap cottage cheese with silken tofu or unsweetened almond yogurt.
- Cheese Swaps: Not a fan of Swiss cheese? Try sharp cheddar, feta, or mozzarella for different flavor profiles.
Each variation keeps the base rich in protein while offering fun twists to keep your breakfasts exciting and nutritious!
Serving Suggestions
This easy quiche is incredibly versatile and can be enjoyed any time of day. Here are some tasty ways to serve it:
- Breakfast or Brunch: Pair with a fresh fruit salad, avocado slices, or a protein smoothie for a balanced, energizing start to your day.
- Post-Workout Meal: Add a slice of whole grain toast or a side of Greek yogurt for extra carbs and recovery fuel.
- Lunch or Light Dinner: Serve with a mixed green salad, roasted veggies, or a warm cup of soup for a satisfying, healthy meal.
- On the Go: Bake it in a muffin tin for portable, single-serve portions perfect for busy mornings or packed lunches.
Top with a dollop of Greek yogurt, a sprinkle of chives, or hot sauce for an extra flavor boost!
FAQs
Are Quiche Lorraine Healthy?
Yes, this quiche is healthy because it is made with whole-food ingredients and healthy swaps like cottage cheese for extra protein and blood-sugar balance.
Can Quiche Lorraine be Frozen?
Yes! Quiche Lorraine freezes beautifully, making it a great make-ahead meal for busy weeks or meal prep.
How to Freeze It:
- Let it cool completely after baking.
- Wrap tightly in plastic wrap or foil, or store in an airtight container.
- For individual servings, slice and wrap pieces separately before freezing.
- Label with the date — it’ll keep for up to 2–3 months in the freezer.
Reheating Tips:
- From frozen: Bake at 350°F (175°C) for 20–25 minutes, or until heated through.
- From thawed: Let it defrost overnight in the fridge, then reheat for 10–15 minutes.
- Microwave works in a pinch but may make the crust less crisp.
Which Pastry for Quiche Lorraine?
A sourdough discard pie crust is my favorite pastry for this healthy, high-protein quiche, but you can use any pie crust you prefer.
Can You Make Quiche Lorraine Without Crust?
Yes, you can absolutely make it without a crust. Layer the quiche ingredients in the pie pan exactly as the directions say, but start the cooking time at 45 and check to see if it’s done.
Easy High-Protein Quiche Lorraine Recipe
Equipment
- 1 9-inch pie pan
- 1 Immersion blender or
- 1 stand blender
Ingredients
- 1 unbaked pie shell (see note 1)
- 8 eggs
- 1 1/2 cups full-fat cottage cheese
- 1 cup gouda cheese, freshly grated
- 8 ounces good quality bacon, chopped
- 1/2 cup yellow onion, diced
- salt and peppe, to taste
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Sauté bacon and onions. Sauté chopped bacon in a skillet over medium heat until the fat renders, about five minutes. Add the chopped onion and continue cooking until the bacon is crispy on the edges and the onions are tender, about ten minutes. Transfer the cooked bacon and onions to a plate topped with a paper towel to drain the fat.
- Mix eggs. In a stand blender or in a pitcher with an immersion blender, blend the eggs, salt, pepper, and cottage cheese until smooth. There should be no clumps remaining
- .Assemble quiche. Sprinkle half a cup of cheese in the bottom of the unbaked pie shell. Top the cheese with the bacon and onion mixture. Pour the egg mixture over the bacon and onions. Top with the remaining half a cup of cheese.
- Bake quiche. Transfer the quiche to the preheated oven and bake for one hour, until the eggs are set and the top is golden brown.
- Serve. Let the quiche sit for 5-10 minutes at room temperature. Cut into eight pieces and enjoy!
Notes
- Try making my sourdough discard pie crust for an extra decadent quiche!
Final Thoughts
This easy high-protein Quiche Lorraine proves that healthy eating doesn’t have to be boring or time-consuming. With its creamy texture, smoky bacon, and impressive protein content, it’s a go-to recipe for busy mornings, meal prep, or a satisfying weekend brunch. Plus, it stores and reheats like a dream—so you can enjoy it all week long.
If you try this recipe, let me know how it turned out in the comments below! And if you’re looking for more easy, protein-packed meals, don’t forget to subscribe to the newsletter or check out my other high-protein breakfast ideas.
