Paleo Quiche Lorraine

Creamy, rich, and so easy to make, quiche is a nutritious grab-n-go meal anytime. Pair it with a salad for a complete lunch or dinner. Quiche is French, right? Nope. The word “quiche” comes from German “kuchen,” or cake, and of course German and French dialects embraced each other in the border region of Lorraine. It’s now a part of France, but many times was part of Germany.

About the quiche – I tried to emulate the flavor of heavy cream and rich Emmentaler cheese, using Paleo hunt and gather ingredients, such as coconut milk, coconut butter, lemon juice and nutritional yeast. It turned out totally delicious and my guests raved. Please share your comments below. Makes a 9-inch quiche. Serves 4 – 6.

Paleo Quiche Lorraine



  • 1 recipe Vegan Flaky Baked Piecrust
  • Filling:
  • 1/2 cup non-gmo, unsweetened ham, Prosciutto, or bacon, cooked, cut into ½-inch pieces
  • 2 green onions, diced
  • 1/2 cup finely chopped onion
  • 5 large eggs, or 3 eggs and 3 egg yolks (See The Best Eggs are Pasture-raised Organic)
  • 2 cups full-fat unsweetened coconut milk
  • 1/4 teaspoon unprocessed salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 1/3 cup coconut butter
  • 1/8 teaspoon ground cayenne (optional) If you're sensitive to nightshades, skip this.
  • Garnish: 1 tablespoon diced green onion


  1. Preheat oven to 350 degrees. Prepare a Vegan Flaky Baked Piecrust in a 9-inch pie pan. Pre-bake the pie crust for 10 minutes.
  2. Filling
  3. Layer the meat, onions, and green onion in the bottom of the pie crust.
  4. In a large mixing bowl, beat the eggs and coconut milk. Add the remaining ingredients: salt, pepper, nutmeg, nutritional yeast, lemon juice, coconut butter, and cayenne, if using. Whisk well to combine. Pour into the crust over the meat and vegetables.
  5. Bake 30 to 35 minutes until the custard is golden, puffed, and set, yet it should be slightly wiggly in the center.
  6. Remove from the oven and let cool on a wire rack for 15 minutes before serving. Garnish with diced green onions.