A Quiche Recipe for Every Diet


By Lauren Kretzer, Noémie Videau-Zagar, and Christine Herelle-Lewis  |  

Homemade quiche, with its deliciously flaky pastry plus protein-packed filling, makes for the perfect dish for a weekend brunch with loved ones. 

Smoked-Salmon and Leek Quiche

Flexitarian
Serves 8

INGREDIENTS

  • Canola-oil cooking spray
  • Frozen pie crust, thawed 15 min
  • 2 tbsp butter
  • 3 small leeks, thinly sliced
  • ¼ tsp fine sea salt, divided
  • ¼ cup white wine
  • 1/8 tsp freshly grated nutmeg
  • ¼ tsp crushed pink peppercorns
  • 1/8 tsp black pepper
  • 2 whole organic eggs
  • 2 egg yolks
  • 1 cup 2 percent milk
  • 1 cup heavy cream
  • ¼ cup grated Parmesan, divided
  • 8 oz smoked salmon, diced

INSTRUCTIONS

Heat oven to 350°. Spray a 10-inch metal pie pan with cooking spray and line with pie crust. In a large skillet over medium heat, melt butter. Add leeks and 1/8 tsp salt. Cover; cook, stirring, 10 minutes. Add wine; cook until liquid evaporates. Stir in nutmeg, peppercorns, and black pepper. In a bowl, whisk eggs and yolks. Add milk, cream, 2 tbsp Parmesan, and remaining 1/8 tsp salt; whisk again. Fold in leeks and salmon. Pour mixture into pie crust; top with remaining 2 tbsp Parmesan. Bake until set, 45 minutes. Let cool 10 minutes.

NUTRITIONAL INFO 34 calories per serving, 24 g fat (12 g saturated), 18 g carbs, 1 g fiber, 12 g protein, 56 mg sodium

Recipe by Noémie Videau-Zagar and Christine and Herelle-Lewis, owners of Pistache

See also: Alexandria Crow’s Salmon al Forno Salad

Kale, Ricotta, and Sundried-Tomato Quiche

Vegetarian
Serves 8

INGREDIENTS

  • Canola-oil cooking spray
  • Frozen pie crust, thawed 15 min
  • ¼ cup seeds (such as pumpkin seeds or pine nuts)
  • 3 tbsp olive oil
  • 1 medium onion, sliced
  • ¼ tsp sea salt, divided
  • 4–5 large kale leaves, chopped
  • 1 large clove garlic, minced
  • ¼ tsp freshly grated nutmeg
  • 1/8tsp freshly ground black pepper
  • 1/3 cup chopped sundried tomatoes
  • 2 eggs
  • 2 egg yolks
  • 2/3 cup 2 percent milk
  • 2/3 cup heavy cream
  • 7 oz part-skim ricotta

INSTRUCTIONS

Heat oven to 350°. Spray a 10-inch metal pie pan with cooking spray and line with pie crust. On a bake pan, toast seeds, 7 min. In a large skillet over medium heat, warm oil. Add onion and 1/8 tsp salt; sauté until soft, 5 minutes. Add kale, garlic, nutmeg, and black pepper; cook 5 minutes. Add mixture to crust. Top with tomatoes and 2 tbsp seeds. In a bowl, whisk eggs, yolks, milk, cream, ricotta, and remaining 1/8 tsp salt; pour over veggies. Top with remaining 2 tbsp seeds. Bake until set, 45 minutes. Let cool 10 minutes.

NUTRITIONAL INFO 24 calories per serving, 25 g fat (10 g saturated), 17 g carbs, 2 g fiber, 9 g protein, 214 mg sodium

Recipe by Noémie Videau-Zagar and Christine and Herelle-Lewis, owners of Pistache

See also: Happy Kale Day! We Have 5 Reasons to Eat More of It

Caramelized-Onion and Wild Mushroom Quiche

Vegan
Serves 8

INGREDIENTS

  • 2 tbsp extra-virgin olive oil, plus more for greasing
  • Frozen vegan pie crust, thawed 15 min
  • 2 medium yellow onions, thinly sliced
  • 1 lb mixed mushrooms, thinly sliced
  • ¼cup white wine, divided
  • 3 cloves garlic, minced
  • 2 tsp minced fresh thyme
  • 1 tsp plus 1/8 tsp sea salt, divided
  • 1 block (14 oz) firm tofu, patted dry
  • 1 tbsp apple cider vinegar
  • 2 tsp nutritional yeast
  • 1 tsp white miso paste
  • 1/4 tsp garlic powder

INSTRUCTIONS

Heat oven to 350°. Line a greased 10-inch metal pie pan with pie crust. In a large sauté pan over medium-low heat, warm oil. Add onions and cook until they’re a dark golden brown, 40 minutes. Add mushrooms; cook until tender, 8 minutes. Reduce heat to low and add 2 tbsp white wine, garlic, thyme, and 1/8 tsp salt. Scrape any brown bits off bottom of pan and cook, 1 minute. In a food processor, process tofu, remaining 2 tbsp white wine, vinegar, yeast, miso paste, remaining 1 tsp salt, and garlic powder until combined. Add tofu mixture to pan and stir to combine; pour mixture into pie crust and smooth out the top. Bake until crust is golden and tofu is golden and springy, 45 minutes. Let cool 10 minutes.

NUTRITIONAL INFO237 calories per serving, 14 g fat (4 g saturated), 20 g carbs, 2 g fiber, 8 g protein, 491 mg sodium

Recipe by Lauren Kretzer, contributing chef at by CHLOE., a fast-casual vegan restaurant in New York City