Whole30 Quiche Lorraine with Hash Brown Crust (Paleo)

Whole30 Quiche Lorraine with Hash Brown Crust (Paleo)

Whole30 Quiche Lorraine with Hash Brown Crust (Paleo) Recipes

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!

Cuisine : American, French,
Recipe Yields : 6 slices
Prep time : 60 minutes
Cook time : 45 minutes
Keywords : ,

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

Rated : 5 from 8 votes
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