If you follow Malibu Kitchen Blog, most likely you are wondering why I posted another quiche recipe. To be honest, when I make quiche, I always make two at a time. So when I made my quiche with carmelized onions, mushrooms, spinach + feta cheese, I made this healthier quiche lorraine as well. Quiches are something I like to make often, therefore I decided it was time that I add them to my blog.
Are you wondering how this mouthwatering healthier quiche lorraine fits in with eating healthy? Healthier starts with cooking and eating fresh, organic, and whole food ingredients. I’ve made the switch to healthier ingredients and have broken down the ingredients used to make the healthier quiche lorraine.
Pie Crust – I prefer a whole wheat pâte brisée pie crust such as this one. Eating foods made from flour — wheat grains crushed into a fine powder — contributes to your grain intake for the day, helping you reach the six 1/2-cup servings of grains recommended daily by the U.S. Department of Agriculture. However, not all flours are created equal: White flour is made from heavily refined and processed wheat grains, while whole-wheat flour is made from grains that have not undergone heavy processing. Whole-wheat and white flours differ in their nutritional value. If you don’t feel like making your own crust, Whole Foods carries a great selection of healthy frozen pie crusts.
Eggs – If you believe that one egg is as good as another, prepare to be amazed. I only use eggs laid by pasture-raised hens. Eggs from a hen that has access to sunlight, outdoor space, and natural protein sources like bugs and worms, contains twice as much vitamin E and omega-3s as produced eggs.
Bacon – I made the switch to uncured bacon to avoid taking in nitrates and nitrites. The research about nitrate is not conclusive (there have been associations between nitrate intake and formation of carcinogens in animal studies) but, for me, the risk is not worth it when there are plenty of good tasting nitrate/nitrite-free items available. I didn’t notice any difference in taste, anyone can make this bacon swap without worrying about flavor. I also bake my bacon in the oven instead of frying it. Fried foods are a source of head oils and trans fats that are inflammatory and high in aging free radicals that cause cellular damage.
Swiss Cheese – Even small servings of Swiss cheese have nutrients that are good for your bones, your eyesight and your immune system. A small 1 oz. serving is roughly the same amount of cheese found in a 1-inch cheese cube, a small slice of quiche or a sandwich in which cheese is not the primary ingredient.
Cream – I use always use organic cream with absolutely NO antibiotics, synthetic hormones, toxic pesticides or GMO anything.
Now don’t you feel a whole lot better about eating quiche lorraine? Hopefully, you too will start using and eating healthier ingredients, actively choosing to take the best care of YOU!