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!
- 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)
- 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.
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