This Healthy Quiche Lorraine with Hash Brown Crust is fluffy, creamy, and full of flavor. Perfect for an easy, filling breakfast or brunch!
Bake at 425ºF or until the edges have browned, about 25-30 minutes.
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.
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.
Place egg yolks, eggs, milk, Maille Dijon Originale Mustard, 1/2 teaspoon salt and pepper in a bowl and whisk to combine.
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.
Scatter the bacon and onion garlic mixture across the base, then the cheese. Last, pour the egg mixture in.
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).
*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.