Best Paleo Quiche Lorraine

Creamy, rich, and so easy to make, quiche is nutritious grab-and-go food anytime. Pair it with a vegetable or salad for a complete breakfast, lunch or dinner. I tried to emulate the traditional flavor of heavy cream and old-fashioned 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 gave it rave reviews. 

Quiche is French, right? Nope. The word “quiche” comes from the German word “kuchen,” or cake, where German and French dialects embraced each other in the Lorraine border region. It’s now a part of France, but many times was part of Germany.

Meat is optional. If you can find clean source for non-factory farm meat, then you can enjoy traditional quiche the way it was made a hundred years ago. If not, skip the meat. Vegetarian quiche is delicious. Makes a 9-inch quiche. Serves 4 – 6.

Paleo Quiche Lorraine



  • 1 recipe Vegan Flaky Baked Piecrust
  • Filling:
  • 1/2 cup non-gmo, non-factory-farm, unsweetened ham, Prosciutto, or bacon, cooked, cut into 1/2-inch pieces (optional)
  • 2 green onions, diced
  • 1/2 cup finely chopped onion
  • 5 large eggs (or 3 whole 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 for a cheese flavor.
  • 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 onions, green onion, and meat (if using) in the bottom of the pie crust.
  4. In a large mixing bowl, beat the eggs and coconut milk. Or you can blend them. Add the remaining ingredients: salt, pepper, nutmeg, nutritional yeast, lemon juice, coconut butter, and cayenne, if using. Mix 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.

No Replies to "Best Paleo Quiche Lorraine"

    Leave a reply

    Your email address will not be published.