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June 1, 2018

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Grain-Free Quiche Lorraine

February 6, 2017

My Mama is the queen of quiche!  For as long as I can remember she has baked and shared the most delicious homemade quiches you've ever tasted!  The savoury, custardy, pastry amazingness of quiche is hands down her signature dish, just ask her!  So it makes perfect sense that I'd follow in my Mom's culinary footsteps and always opt to serve quiche to those I love and cherish most. 



Hence the reason for this post!  Last night I got a text from one of my best friends Kristina who lives a few hours away, saying she and her husband Brian would be in our area the following day, and would we be available for brunch?  YES!  I always jump at the opportunity to cook for more than just Clay.  Not that he's not 100% appreciative and deserving...  but I often joke that my talents are wasted on just him!  I love getting the chance to actually set the table, arrange some fresh flowers, and sit down with some of my favorite people.


Quiche is elemental for entertaining because it can be made ahead of time, and is just as delicious served at room temperature as it is warm from the oven.  So instead of being stuck in the kitchen when you friends arrive, you're free to hang out and actually enjoy the company!  My pal Kristina is also closing out a New Year Whole30, and transitioning and into more of a Paleo-ish lifestyle, I decided to bake us my Mom's grain-free quiche lorraine with almond flour crust, Peterson's no-sugar hickory smoked bacon and sautéed mushrooms.  


My quiche although a crowd-pleaser, will NEVER be as good as my Mama's! It's science, don't ask me why

Grain-Free Quiche Lorraine


Preheat oven to 375 degrees.  Yields one 10” quiche. 


Paleo Pie Crust



2 cups finely milled almond flour (not almond meal) 

1/4 teaspoon salt

2 tablespoons coconut oil

1 egg



  1. Place almond flour and salt in food processor and pulse briefly.

  2. Add coconut oil and egg and pulse until mixture forms a ball.

  3. Press dough into a 10” glass pie dish. 


Quiche Lorraine Filling 



2 cups grated Swiss cheese

6 slices of bacon cut into lardons

8 oz of mushrooms sliced (I use regular fresh mushrooms)

1 onion

1 clove of garlic

3 eggs

1 cup scalded whole milk or half & half

1 teaspoon Worcestershire sauce

1/2 teaspoon dry mustard

1/4 teaspoon salt and pepper

dash of tabasco

dash of nutmeg

dash of paprika



  1. Grate Swiss cheese and set aside.

  2. Heat milk until scalded and set aside. 

  3. Saute the bacon, mushrooms, onion and garlic until soft and mostly cooked through. 

  4. In a blender combine the eggs, scalded milk, Worcestershire sauce, dry mustard, tabasco, nutmeg salt & pepper.  Blend until fully combined. 

  5. To assemble the quiche, sprinkle about half of the grated cheese on the bottom of the uncooked pie crust.  Cover with the bacon/mushroom mixture.  Sprinkle the rest of the cheese over the top.  Pour the egg/milk mixture over it all.  Sprinkle with a bit of paprika for color. 

  6. Bake in 375 degree oven for about 45 minutes.  Should be brown, bubbly and not runny.  Let it sit about 20 min at least if you can before cutting.  Can be served at room-temp.  Tastes great next day too!



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