slice of quiche on a white plate with a fork
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5 from 1 vote
Nutrition Facts
Healthy Quiche Lorraine with Hash Brown Crust
Amount Per Serving (1 slice)
Calories 204 Calories from Fat 104
% Daily Value*
Fat 11.5g18%
Saturated Fat 4g25%
Polyunsaturated Fat 0.9g
Monounsaturated Fat 4.1g
Cholesterol 138.5mg46%
Sodium 903mg39%
Potassium 324.2mg9%
Carbohydrates 15.4g5%
Fiber 2.1g9%
Sugar 1g1%
Protein 9.7g19%
Vitamin A 400IU8%
Vitamin C 6mg7%
Calcium 212mg21%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Servings:6 slices
Healthy Quiche Lorraine with Hash Brown Crust
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
 

This Healthy Quiche Lorraine with Hash Brown Crust is fluffy, creamy, and full of flavor. Perfect for an easy, filling breakfast or brunch!

Ingredients
  • 1 pound shredded frozen hash browns, thawed
  • 1 tablespoon olive oil, melted butter, or ghee
  • 1 teaspoon salt, divided
  • 6 ounces bacon, chopped (about 6 slices)
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 egg yolks
  • 2 eggs
  • 1 1/2 cups milk*
  • 2 tablespoons Maille Dijon Originale Mustard
  • 1/4 teaspoon pepper
  • 2/3 cup shredded cheese (cheddar, Swiss, or gruyere)
  • 2 tablespoons chopped chives (optional for garnish)
Instructions
  1. Mix hash browns, 1 tablespoon olive oil and 1/2 teaspoon salt in a mixing bowl
  2. Grease a 10″ oven-safe skillet and add the hash brown mixture, pressing down to pack it tightly on the bottom and sides forming a pie-like crust.
  3. Bake at 425ºF or until the edges have browned, about 25-30 minutes.

  4. While the crust is baking, cook bacon over medium heat until crisp. With a slotted spoon, transfer cooked bacon to a paper towel-lined plate to drain. 

  5. In the same pan, cook onion and garlic into the pan until the onion is translucent and soft. Remove from the stove and set aside to cool slightly.

  6. Place egg yolks, eggs, milk, Maille Dijon Originale Mustard, 1/2 teaspoon salt and pepper in a bowl and whisk to combine.

  7. When the crust is light golden brown on the surface of the base and golden brown on the walls of the crust (around 30 minutes), remove from the oven.

  8. Scatter the bacon and onion garlic mixture across the base, then the cheese. Last, pour the egg mixture in.

  9. Return the quiche to the oven and turn the oven down to 350ºF.
  10. Bake for 25-30 minutes, or until the filling is set. Test this either by inserting a toothpick or butter knife into the center (it should come out clean) or by touching the center gently (it should spring back).

  11. Let it rest for 5 to 10 minutes before serving. Garnish with fresh chopped chives and enjoy!
Recipe Notes

*Full cream milk will yield the best results, but low fat will also work. Even an almond or coconut milk variety will work fine. I used unsweetened almond milk in my quiche and for calculating nutritional info.

To make this quiche dairy-free, Paleo and Whole30, simply leave out the cheese. I have made it this way and it is just as fantastic!

This quiche reheats really well in the oven and lasts for 3 days in the refrigerator. I have not tried to freeze it yet but I am confident that it will work fine. Make sure to reheat it in the oven so the crust crisps up again.

Author: Kim
Course: Breakfast, Brunch
Cuisine: American, French
Keyword: easy quiche lorraine, hash brown crust quiche, Healthy Quiche Lorraine

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