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Whole30 quiche lorraine with hash brown crust slice with whole quiche in background

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!

Course Breakfast, Brunch, Dinner, Lunch, Main Course
Cuisine American, French
Keyword breakfast, hash brown crust, paleo, quiche lorraine, whole 30
Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 6 slices
Calories 561 kcal
Author Cheryl Malik

Ingredients

  • 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

Instructions

  1. Soak cashews in very hot water for 1 hour or in cool water for at least 6 hours. Drain.
  2. Preheat oven to 450º F.
  3. 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.
  4. 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.
  5. Cook slices of bacon over medium heat until crisp. With a slotted spoon, transfer cooked bacon to a paper towel-lined plate to drain.
  6. Lower oven heat to 325° F.
  7. 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.

Recipe Notes

Transfer to a wire cooling rack and cool for 30 minutes before slicing.

Nutrition Facts
Whole30 Quiche Lorraine with Hash Brown Crust (Paleo)
Amount Per Serving (6 g)
Calories 561 Calories from Fat 396
% Daily Value*
Fat 44g68%
Saturated Fat 16g100%
Cholesterol 66mg22%
Sodium 902mg39%
Potassium 699mg20%
Carbohydrates 26g9%
Fiber 5g21%
Sugar 1g1%
Protein 19g38%
Vitamin A 65IU1%
Vitamin C 8mg10%
Calcium 46mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.