Our Paleo Family

Quiche Lorraine with Prosciutto Crust

For Christmas Eve, our tradition is to go to church, come back home with my parents, eat appetizers for dinner then drive around and look at Christmas lights. This year, our service was at 3 PM which left extra time for preparing our appetizers. Usually, I have to make everything ahead of time.

Our menu this year consisted of:

Sausage BallsPigs in Blankets

Shrimp Cocktail (provided by dad)

A variety of raw veggies with Ranch Dip (recipe in Your Paleo Holiday)My Three Sons Pimento Cheese with plantain chips, gluten free pretzels and crackers (provided by dad)

And these mini Quiche Lorraine in prosciutto cups.

I made this recipe in mini muffin tins to create an appetizer sized snack, but you could just as easily make them in regular size muffins tins or even in a large baking dish or cast iron skillet, as you would a regular, meal-sized quiche.

The classic components of Quiche Lorraine are bacon, Swiss cheese and chives. I stuck to the standard for this recipe, but you could very easily leave out the cheese for a paleo meal or substitute a different cheese if you prefer. In my opinion, the Swiss cheese was very mild and didn’t bring much to the table. I would probably just skip the cheese altogether in the future.

As much as I love a pastry crust, like the one here in my chicken pot pie recipe, the prosciutto was really quick and easy and added a salty, crunch component that we all really enjoyed.

These mini quiches were great leftover, simply heated for a few seconds in the microwave. Due to my histamine intolerance, I would freeze any leftovers as quickly as possible and then reheat as needed. If a food is frozen, it slows down the histamine production. I find that I can eat leftovers that have been frozen without problem, but simply refrigerated does not work. But that’s just me. You can read this article if you want to know more about histamine intolerance. 

I hope you find an occasion to make this recipe. It’s so versatile since it can be fancied up for a party or dressed down for a weeknight dinner.

If you’d like a little video tutorial on “making” the crust, you can watch this Oscar-worthy performance.


Quiche Lorraine with Prosciutto Crust
Print Recipe
A classic recipe with a twist - prosciutto for the crust!
Servings Prep Time
6-12 servings 20 minutes
Cook Time
10-20 minutes, depending on the size of your quiches
Servings Prep Time
6-12 servings 20 minutes
Cook Time
10-20 minutes, depending on the size of your quiches
Quiche Lorraine with Prosciutto Crust
Print Recipe
A classic recipe with a twist - prosciutto for the crust!
Servings Prep Time
6-12 servings 20 minutes
Cook Time
10-20 minutes, depending on the size of your quiches
Servings Prep Time
6-12 servings 20 minutes
Cook Time
10-20 minutes, depending on the size of your quiches
Ingredients
Servings: servings
Instructions
  1. Cut bacon into 1/4-1/2 inch pieces and fry in a skillet until crisp. Remove from oil with a slotted spoon and drain on paper towel lined plate. Store bacon fat in fridge for a future use (if your bacon was hormone/antibiotic/nitrate/nitrate free).
  2. Preheat oven to 425 degrees. Lightly grease your baking dish: either 1 standard muffin tin, 2 mini muffin tins or 1 10-12 inch cast iron skillet. You can grease your pans with bacon fat, coconut oil or ghee.
  3. Line the tins with the prosciutto and set aside. See video for more details.
  4. Divide bacon evenly between each of your muffin cups or just sprinkle in the bottom of your baking dish if making one large quiche.
  5. Now sprinkle in the chives, again dividing evenly between your muffin cups.
  6. Now sprinkle on the cheese in the same manner.
  7. In a large mixing bowl, whisk together the eggs, milk and spices until well combined. Pour carefully into baking dishes. Leave at least 1/4 inch from the top of your pan.
  8. Bake until set. For mini muffins: 5-7 minutes. For large muffins: 8-10 minutes. For one large quiche: 28-35 minutes.
  9. Your quiches will puff while in the oven then will fall a little once they start to cool. This is normal and perfectly ok.
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