My American, Paleo-ish version of Quiche Lorraine is a total crowd pleaser and fun to serve for a weekend brunch.
As a kid I was obsessed with all things French because my mom took French in high school and sometimes would say French phrases that sounded so beautiful. I ended up studying French for a few years during my schooling and was mesmerized by this delicate language, land and food. It wasn’t until my mid 30’s when I finally had the opportunity to visit Paris. To say it was magical feels like an understatement and still doesn’t quite capture the experience. I’m convinced that I could devote this entire blog to French cuisine and it would still be all whole foods with the occasional cheeses and pastry.
After making this paleo quiche I’m also convinced that I need to be cooking more French foods. French cuisine is (in my opinion) all about taking food from nature and layering it in the most beautiful way, which creates some depth and comfort.
I’ve Americanized this Quiche Lorraine a bit because of our lack of French ingredients, mainly in cuts of meat. I used your most basic all American bacon in this dish and it works just fine. Ok, more than fine, it’s delicious. I hope you love this as much as we did.
- 1 spaghetti squash
- ½ lb bacon
- 1 thinly sliced yellow onion
- 2 oz Grueyere cheese, grated
- 4 eggs
- 1 C egg whites
- ½ C almond milk, plain, unsweetened
- ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp pepper
- Preheat oven to 450 deg F.
- With a knife poke several holes into the spaghetti squash. Microwave for 5 minutes. Rotate squash and microwave for 5 more minutes. Allow to sit for a few minutes then test for doneness by pushing on the rind. There should be a slight give. If it is still hard in spots microwave for 3 more minutes at a time until the rind gently gives at the touch.
- While squash is cooking, warm a 9" cast-iron (or oven safe) skillet over medium heat on a burner. Cut the bacon in thin slices against the grain (short-wise) and cook the bacon until it has browned, stirring occasionally. When done use a slotted spoon to remove the bacon and set it aside on a plate covered with paper towels.
- Pour off excess bacon grease from the skillet, but leave enough to slightly coat the bottom of the skillet. Cook the onion in the remaining bacon grease. Cook for 3-5 minutes, until the onion becomes translucent. Remove onion from skillet, putting it on the same plate as the bacon.
- In a bowl, whisk together eggs, egg whites, almond milk and spices.
- When the squash is done, cut it in half lengthwise and remove the seeds. Scoop out the squash and press into the cast-iron skillet, that should be slightly coated with bacon grease. Press the squash into the bottom and sides of the skillet. It should take about 500g or ½ of the squash.
- Pour the egg mixture into the skillet. Gently stir in the bacon, onion and cheese without disturbing the squash.
- Bake the quiche at 450 deg F for 10 min. Reduce temperature to 350 deg F and cook for 20-30 min. The quiche is done when the center is no longer liquidy and the top begins to slightly brown. After cooking let the quiche sit for about 5-10 min to cool, cut into 4 wedges, serve while warm.