Lean Ham and Swiss Quiche
A lighter take on the classic French quiche, with lean ham, Swiss cheese, and a custard filling made with Greek yogurt instead of heavy cream. Slices reheat beautifully, making it a reliable meal-prep option for race week mornings when you want something substantial but not heavy.
Carbs
~20g
Proteins
~22g
Crust
Filling
To ensure the crust remains crisp and easy to digest, consider blind-baking it for 8 minutes before adding the filling. This prevents the base from becoming soggy, which can sometimes cause heaviness. For runners with higher energy requirements or those preparing for a long-distance session, this quiche can be paired with a side of white rice or a piece of sourdough bread to further increase the carbohydrate load. If a smokier flavor is desired without the excess fat of traditional lardons, smoked turkey breast or Canadian bacon are excellent lean alternatives. This dish can be prepared a day in advance and kept in the refrigerator; simply reheat a slice in the oven or air fryer to maintain the texture of the pastry.
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We'll handle the meals.
Preheat the oven to 375°F (190°C). Fit the pie crust into a 9-inch pie plate and crimp the edges.
In a medium bowl, whisk together the eggs, milk, Greek yogurt, nutmeg, salt, and black pepper until the mixture is smooth and well-combined.
Distribute the diced ham and shredded Swiss cheese evenly across the bottom of the pie crust.
Pour the egg mixture over the ham and cheese. Sprinkle the chopped chives over the top.
Bake for 35 to 40 minutes, or until the center is set and the top is lightly golden brown. Let it rest for 5-10 minutes before slicing.
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