This easy Paleo Quiche Lorraine is packed with veggies and completely grain free, dairy free, and gluten free! Made with a sweet potato crust, it’s the best brunch or breakfast meal to please any crowd!

Get ready for the fluffiest, most satisfying Paleo Quiche Lorraine you will ever taste! Easy as pie (I don’t think pie is actually easy, but that’s how the saying goes haha!), this paleo asparagus quiche is the real deal.

whole Paleo Quiche Lorraine with parsley leaves on the side and top

It sits upon a dense and sturdy paleo vegan sweet potato pie crust and slices beautifully to serve a crowd.

Need more than what it can serve? Easy! Just double the recipe! 🙂

paleo quiche lorraine pie crust with veggies in the middle

Why I love this Paleo Quiche Lorraine

This Paleo Quiche Lorraine quickly rose to the top for all time favorite breakfast and brunch meals in our household. It’s easy, an instant crowd pleaser, and is a wonderful healthy addition to any brunch spread!

I love that this quiche is completely dairy free too. Yep, that’s right! A dairy free quiche! Along with being Paleo (which means it’s also gluten free), this quiche is nut free too for all of my nut allergy folks!

close up of paleo quiche Lorraine

Now, does this mean that I don’t enjoy a regular quiche Lorraine? Absolutely not. I don’t live the label life! I really enjoy all foods from all categories. However, I understand that a lot of people do like labels, so for those who find my recipes, I hope they inspire you to try something new and be more fluid with how you eat 🙂

No one way is the best way 😉 That’s my motto!

slice of paleo quiche lorraine on a plate with parsley

But back to this quiche. So it’s freaking fluffy and bursting with flavor! I mean, get ready to have all of the attention put on you for bringing over the crowd favorite dish of the party! 😉

Curious as to what’s in this Paleo Quiche Lorraine? Well, let’s dive in! And right after, I’ll tell you all about how to make this Paleo sweet potato pie crust!

side shot of a slice of paleo quiche Lorraine on a small white plate

Paleo Sweet Potato Pie Crust Ingredients

Sweet Potato: the star of the show once again! I just love sweet potatoes, don’t you? I really feel that Japanese sweet potatoes add such a lovely flavor to the overall Paleo Quiche Lorraine. It’s an interesting texture, definitely a good one, and just really complements every ingredients’ element!

Ground Flax Seed: this will help to bind the sweet potato together. Yes, this paleo sweet potato pie crust is completely vegan as well! However, if you don’t have ground flax or choose to not use it, using eggs is a perfectly fine substitution!

Coconut Flour: I would highly recommend sticking with coconut flour on this one just because sweet potato has a lot of moisture, and I feel like coconut flour does such a good job at absorbing the moisture! Nourished Kitchen I feel does the best explanation as to why coconut flour is so absorbent and its tricky substitutions. Plus, using coconut flour allows this Paleo Quiche Lorraine to be completely nut free!

Sea Salt: just for extra flavor 🙂 sea salt is the best, isn’t it?

close up of paleo quiche lorraine with sweet potato pie crust

Paleo Quiche Lorraine Ingredients

Eggs: for me, I like to support my local farmer, so Jared and I purchase our eggs from our weekend farmer’s market, but if that’s not available to you, not to worry. There are great organic and free-range options at every grocery store these days. For me, I found food freedom in switching my perspective of what the food is doing for me to what can I do for the food (that sounds so weird haha!).

Basically, what I mean by that is that I enjoy supporting companies and farms that feel good. I know they treat their animals well and that they’re good people. However, if that’s not available to you, you’re not a bad person. Health, to me, is what works for you. For me, I love thinking about health as a

Veggies: now for this paleo quiche, I decided to go with asparagus, zucchini, and cherry tomatoes, all sautéed in some garlic! It was amazing. There’s something about an asparagus quiche that just tastes so good! Reminds me of all of the fun spring produce!

Parsley: one of my favorite herbs, I used Italian parsley for this paleo asparagus quiche, and it came out so well! Just mixed a little into the beaten eggs and it really boosted the flavor!

Garlic: this is one of my favorite ingredients because the flavor is just so satisfying! If you’re not a fan of garlic, feel free to use an onion in its place! Your Paleo Quiche Lorraine will still turn out amazing 🙂

Oh and did you notice? This is a dairy free quiche so no milk or cheese in here!

bite taken out of paleo quiche lorraine

How to prepare the Paleo Quiche crust

This Paleo sweet potato pie crust may seem rather complicated, but it’s actually easier than a regular pie crust! Honestly, this is my favorite pie crust to make.

It’s not as flaky as a normal pie crust, but definitely still holds together quite well and just really complements the flavors of the Paleo Quiche Lorraine. You could really use this crust on any recipe, dessert included like this paleo pecan pie!

To prepare this Paleo quiche crust, simply blend the cooked and mashed sweet potato in a food processor (my favorite kitchen tool!).

paleo quiche crust in a food processor

Once the sweet potato is pureed, add in the remaining ingredients and blend again!

Then you take the rather sticky and large dough ball (don’t worry, it’s going to be really sticky and it should be!) and press the dough ball into the middle of the pie dish.

Work your way up the sides of the pie dish (I didn’t allow mine to flow over the edges but you totally can! Just make sure you cover the edges when you bake the full quiche so they don’t burn!). Then you place your paleo quiche crust into the oven and there ya go!

A sweet potato pie crust that is fit for your show-stopping Paleo Quiche Lorraine 🙂

overhead of slices of paleo quiche lorraine

I hope that mini tutorial was helpful! Let me know in the comments below if you’d like a full on post on how to make a paleo pie crust using sweet potato 🙂

This paleo asparagus quiche is really going to blow your crowd away! It’s so easy, so tasty, and is an amazing complement to any brunch party spread 🙂 I made this Paleo Quiche Lorraine three times already just for Jared and I, and taste tested on a few of my friends- already a hit!

Enjoy this recipe, and can’t wait to see you on the next one!

Need something to pair this quiche with?

Check out these recipes 🙂

Vegan Gluten Free Buckwheat Pancakes

Paleo Classic Cinnamon Coffee Cake

Paleo Monkey Bread

Baked Sweet Potato

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slice of paleo quiche lorraine on a plate with parsley

Paleo Quiche Lorraine with Sweet Potato Crust {dairy free, nut free}

★★★★★ 5 from 1 reviews
  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 8 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: French
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Description

This easy Paleo Quiche Lorraine is packed with veggies and completely grain free, dairy free, and gluten free! Made with a sweet potato crust, it’s the best brunch or breakfast meal to please any crowd!

Ingredients

Scale

Paleo Sweet Potato Crust:

  • 1 cup cooked and mashed Japanese sweet potato, about 10–12 ounces uncooked
  • 2 tbsp ground flax seed, or 2 large eggs
  • 3/4 cup coconut flour
  • 1/4 tsp sea salt
  • 1 tsp baking soda

Paleo Quiche:

  • 6 large eggs
  • 1 cup asparagus, chopped
  • 1/2 cup cherry tomatoes, halved
  • 1 small zucchini, sliced and halved
  • 1 tbsp minced garlic
  • 1 tbsp olive oil
  • 1 tbsp Italian parsley, chopped
  • 1/4 tsp sea salt, pepper to taste

Instructions

  1. Preheat oven to 375F and grease a 9″ pie dish with coconut oil.
  2. In a large food processor, puree mashed sweet potato.
  3. Add in remaining paleo quiche crust ingredients and blend. The dough should be sticky.
  4. Press pie crust into the pie dish until all sides are covered evenly.
  5. Place in the oven and bake for 15 minutes.
  6. Remove and let cool while preparing the rest of the quiche. Lower oven temperature to 350F.
  7. In a medium skillet, heat 1 tbsp olive oil and brown minced garlic.
  8. Add in veggies and sauté on medium-low heat until thoroughly cooked.
  9. Remove from heat and spoon veggies into the middle of the pie crust.
  10. In a medium bowl, whisk together eggs, parsley, and sea salt/pepper.
  11. Pour beaten eggs over veggies and place in the oven.
  12. Bake for 30-35 minutes, or until eggs have set.
  13. Remove from oven and let cool before serving. 

Keywords: quiche Lorraine, paleo, gluten free, dairy free, grain free