I’ve never been to Paris, but I have no problem imagining what it would be like enjoying a Quiche Lorraine made with Quark at an outdoor Parisian café.
Today, after tending to the backyard garden, I’m inviting a friend over for lunch.
We’ll sit at my wrought iron café table and chairs on the outside patio, and pretend we’re on a French vacation.
Did you know…?
Before we delve into the makings of a Quark quiche Lorraine, here’s a bit of quiche trivia.
Most of us assume it originated in France, but quiche actually comes from Germany, and the German word for cake, kuchen. The early varieties consisted of egg and cream fillings and fine pastry crusts – and without any cheese!
Add Quark cheese, please
It goes without saying that we prefer to use cheese in our recipe—Quark cheese!
As I’ve said many times, Quark is packed with protein so it’s a terrific source of energy (just right for a morning boost or that afternoon slump!). Quark is also low-fat and has close to zero added sugar or salt.
And, of course, Quark’s smooth, not-too-thick consistency is perfect for mixing with the organic, free-range eggs and other ingredients needed to make Quark Quiche Lorraine.
While other recipes may suggest using cream, to me, it’s not worth the extra calories or fat since Quark blends so well and tastes equally delicious!
Free-range makes a difference
Eggs are another source of protein, plus they have a host of other nutrients and may increase your levels of HDL, high-density lipoprotein (otherwise known as the “good” cholesterol).
Royal Tip: For the most nutritious eggs, choose eggs from free-range hens, which are proven to have less fat, more vitamins, and increased levels of Omega 3 and Omega 6.
Bacon is good for you, too
Even if you don’t know how to make a traditional Quiche Lorraine, chances are you know that it involves ham or bacon.
My recipe calls for 4 strips of bacon, which we promise is better for you than you think!
Like the Quark and the eggs, bacon is an excellent source of protein and it also contains several vitamins and minerals that are essential for good health (for example, vitamin B12, iron, zinc, thiamin, and selenium, and Omega 3).
Royal Tip: The less processed the bacon, the better the bacon. When checking the label, you want all-natural ingredients rather than a long list of additives or preservatives. You may have to pay a bit more for a higher quality product, but it’s worth it for both the flavor and the nutritious value.
Get help with the crust
Traditionally, the crust of a quiche is handmade with care; it’s a flaky, buttery pastry that enriches the overall dish. But truth be told, I don’t have the time to devote to creating the perfect crust, so I’m using the pre-made, frozen kind or I may make one from a pie crust mix. Although a French chef may not approve, I think it works just fine.
Quark Quiche Lorraine with...
Since this isn’t a vegetable heavy dish (just 2 tomatoes and 1 onion), we suggest serving the Quark quiche alongside a delicious soup.
For dessert, I suggest some delicious chocolate pudding. This recipe isn't too rich and it's even quite healthy.
To drink, I suggest a lovely French wine or mineral water with a lemon wedge on the side.
Here's what you need to make a mouth-watering Quark Quiche Lorraine.
Royal Tip: This quiche can be reheated and served as an appetizer or another meal.
Quark Quiche Lorraine
- 1 ready-made, frozen or refrigerated pie crust or crust made from a pie crust mix (for example, by Betty Crocker)
- 2 tbsp Quark
- 3 free-range eggs
- 1 onion, thinly sliced
- 2 tomatoes, both thinly sliced
- 4 slices of all-natural bacon, chopped
- 1/4 tsp salt and ground pepper (or to taste)
- Heat oven to 425°F.
- Whisk the eggs and then mix in the Quark.
- Add the other ingredients and stir well.
- Pour the mixture into the crust.
- Bake for 30-40 minutes, and then enjoy!