Gourmet Paleo French Brunch Quiche Lorraine with Bacon & Leeks
Elevate your weekend mornings with this mouthwatering Paleo Quiche Lorraine recipe. Featuring tender bacon, fragrant leeks, and a flaky grain-free crust, this dish is sure to impress at your next brunch gathering.
Allergens
Eggs, Dairy (if using regular pie crust)
Ingredients
- 1 batch Paleo Pie Crust Dough (see recipe below)
- 6 large eggs
- 1/2 cup heavy cream
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ground nutmeg
- 8 slices bacon, cooked and crumbled
- 1 large leek, white and light green parts, thinly sliced and washed well
Instructions
- Prepare the Paleo Pie Crust Dough as per the recipe below, then roll out and fit into a greased 9 inch tart pan or pie dish. Chill for at least 30 minutes. Preheat your oven to 375°F (190°C). In a large bowl, whisk together the eggs, cream, salt, pepper, and nutmeg. Set aside. In a medium pan, sauté the sliced leeks over medium heat until tender and fragrant. Remove from heat and allow to cool slightly. Stir the cooked and crumbled bacon into the cooled leeks. Then, add this mixture to the egg mixture and stir well to combine. Pour the filling into the chilled pie crust, ensuring an even distribution of ingredients. Bake in the preheated oven for 30 35 minutes or until a toothpick inserted in the center comes out clean. Allow the quiche to cool slightly before slicing and serving. Enjoy your culinary masterpiece!
Chef’s Insight
To achieve a flaky crust, ensure the butter is very cold and work it into the dough using a pastry cutter.
Notes
This recipe assumes the use of a Paleo-friendly pie crust dough.