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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}

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


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!



Paleo Sweet Potato Crust:

  • 1 cup cooked and mashed Japanese sweet potato, about 1012 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


  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