Whole30 Quiche Lorraine with Hash Brown Crust
Ingredients
The crust
-
1
pound
shredded frozen hash browns, thawed
-
1 ½
teaspoons
salt
-
4
tablespoons
ghee, melted
The filling
-
12
ounces
Whole30-compliant bacon, cut into ½-inch slices
-
1
cup
raw cashews
-
½
cup
almond milk
-
1 ½
tablespoons
lemon juice
-
2-2½
tablespoons
nutritional yeast
-
2
teaspoons
tahini
-
1
clove
garlic, minced
-
6
large
eggs, whisked well
-
2
tablespoons
chopped chives
Instructions
- Soak cashews in very hot water for 1 hour or in cool water for at least 6 hours, then drain.
- Preheat the oven to 450º F.
- Press hash browns between paper towels to remove excess liquid, then mix with melted ghee and ½ teaspoon salt in a springform pan, pressing the mixture into the bottom and halfway up the sides.
- Bake the crust for 15-18 minutes until golden brown.
- In a blender, combine drained cashews, almond milk, lemon juice, 1 teaspoon salt, nutritional yeast, tahini, and garlic, then blend until smooth.
- Add eggs to the blender and pulse until combined.
- Cook bacon over medium heat until crisp, then drain on paper towels.
- Lower the oven temperature to 325º F.
- Sprinkle cooked bacon over the hash brown crust, then pour the egg-cashew mixture over the bacon and top with chives.
- Bake for 23-30 minutes until the custard is just set, then cool for 30 minutes before slicing.
Nutrition Facts (estimated)
Servings
6
Calories
603
Total fat
48g
Total carbohydrates
23g
Total protein
21g
Sodium
1075mg
Cholesterol
249mg
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