This post is generously sponsored by Sprouts, but all opinions are my own.
This Whole30 quiche lorraine with hash brown crust is the perfect Whole30 Mother’s Day brunch recipe! With a crispy, crunchy hash brown layer, this Whole30 quiche lorraine is tender, rich, and creamy, thanks to plenty of superfood eggs, cashew cream, and everybody’s favorite: bacon. You’ll love this Whole30 quiche lorraine recipe for breakfast, brunch, lunch, or dinner!
Surprise! I just got back from Paris, and I have a quiche recipe for you. Le shoc!
Really, though, quiche lorraine is one of my primary memories when it comes to Paris, and specifically from when I lived there in college. You see, French grocery stories are absolute mini marvels. Shelves and shelves stocked with bags of mass-produced madeleines, cans of cassoulet, little spouted bags of béarnaise sauce, and freezers full of chocolate tarts, escargots in garlicky butter, and a dozen varieties of quiche.
So I’d pick up a quiche when I was planning on an easy dinner and some homework back at my little dorm, toast it in the oven, and eat half.
Yep – this is what confirmed for me how deeply embedded my American eating habits were. I’d buy an entire quiche, meant as a dinner for a full family, and eat half of it by myself. I was used to massive portions, and when something was that good, even if it was a previously frozen quiche bought at Monoprix for €3,50, I couldn’t contain my American ways.
Not to say that now I’ve figured it all out – nope, still a struggle. But what I do prioritize now are the best, most nutrient-dense ingredients I can find, making it a little less mortifying to overeat your Whole30 quiche lorraine. Coincidentally? You’re also way less likely to overeat super nutrient-dense whole foods. Convenient, right?!
So let’s talk about this Whole30 quiche lorraine with hash brown crust. I lined a springform pan with a mixture of frozen but thawed hash browns and ghee plus a pinch of salt, then baked it to crisp up just a bit. On top of that goes plenty of sugar-free bacon and a thick custard of organic eggs, fortified with a rich cashew cream.
It’s a perfect Whole30 breakfast or Whole30 brunch, just in time for Mother’s Day! We actually ate it for dinner at my house, and in true fashion, my husband went back for seconds and thirds. ?♀️
What you’ll love about this Whole30 quiche lorraine is that it’s so versatile, and the hash brown crust is just perfect! It’s a bit of crunch and crispness without replicating an actual “crust” – it’s more like a layer that just really works. Kind of like sweet potato “buns” or toast, you’d never confuse this hash brown crust for a pâte brisée, but it’s a great sub if you’re trying to eat more nutrient dense foods or are on a Whole30.
Whole30 Quiche Lorraine with Hash Brown Crust (Paleo)
This Whole30 quiche lorraine with hash brown crust is the perfect Whole30 Mother's Day brunch recipe! With a crispy, crunchy hash brown layer, this Whole30 quiche lorraine is tender, rich, and creamy, thanks to plenty of superfood eggs, cashew cream, and everybody's favorite: bacon. You'll love this Whole30 quiche lorraine recipe for breakfast, brunch, lunch, or dinner!
- 1 pound shredded frozen Sprouts hash browns thawed
- 1 1/2 tsp. salt divided
- 4 Tbsp. Sprouts ghee melted
- 12 ounces Whole30-compliant bacon cut into 1/2-inch slices
- 1 cup raw cashews
- 1/2 cup almond milk
- 1 1/2 Tbsp. lemon juice
- 2 - 2 1/2 Tbsp. nutritional yeast
- 2 tsp Sprouts tahini
- 1 clove garlic minced
- 6 pieces large eggs whisked well
- 2 tablespoons chopped chives plus more for garnish
Soak cashews in very hot water for 1 hour or in cool water for at least 6 hours. Drain.
Preheat oven to 450º F.
Gently press hash browns between paper towels to squeeze out as much liquid as possible. In a 9-inch springform pan, toss together hash browns, melted ghee, and 1/2 tsp. salt. Press mixture into the bottom of pan and about halfway up sides of the pan. Bake for 15-18 minutes or until starting to turn golden brown and sides are starting to crisp a bit.
In a blender, combined drained cashews, almond milk, lemon juice, 1 tsp. salt, nutritional yeast, tahini, and garlic. Blend on high until completely smooth, scraping down the sides with a spatula if necessary. Add eggs to blender and pulse until combined.
Cook slices of bacon over medium heat until crisp. With a slotted spoon, transfer cooked bacon to a paper towel-lined plate to drain.
Lower oven heat to 325° F.
Sprinkle cooked bacon evenly over cooked hash brown "crust." Pour egg-cashew mixture over bacon. Sprinkle with plenty of fresh chives. Bake 23-30 minutes, checking at 23 minutes, or until custard is just set.
Transfer to a wire cooling rack and cool for 30 minutes before slicing.