Gluten-free and dairy-free quiche that’s made with a store-bought crust for a brunch luxury without all the fuss. This recipe makes two pies to share with a crowd. The recipe calls for an entire package of bacon, and then slowly caramelizes the onions in the bacon grease making for an extra tasty breakfast dish. This recipe is free of: wheat, gluten, dairy, soy, fish, shellfish, peanuts, tree nuts and sesame making it free from 8 of the 9 top allergens.
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WHY THIS QUICHE RECIPE ROCKS
This quiche recipe is sooo tasty, that we often have it for dinner too. Here are a few reasons why we love it:
- It only takes six eggs, but makes two pies!
- It uses an entire package of bacon, so every bite has plenty of that crunchy, salty favorite
- This uses a store-bought crust, making the prep even easier
- The onions are caramelized in the bacon grease, so it’s extra rich and flavorful
HOW WE MAKE THE QUICHE GLUTEN-FREE
Thankfully, the custard–or egg filling–doesn’t contain any ingredients that have gluten, or need to be swapped out. Although, I still ALWAYS recommend reading each label to make sure it hasn’t snuck in something.
So, the only rub becomes the crust. I buy Wholly Gluten Free Pie Crusts which I find in the freezer aisle at my Albertson’s or Natural Grocer. These are certified gluten-free and save me the hassle of having to make my own gluten-free pie crust. Here is a list of their ingredients:
- Brown Rice Flour, Water, Organic Palm Fruit Shortening*, Organic Cane Sugar, Tapioca Starch, Potato Starch, Contains less than 2% of each of the following: Sea Salt, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Guar Gum.
HOW WE MAKE THE QUICHE DAIRY-FREE
I have found the best milk substitute. Since quiche requires milk, I’ve found something that has the similar thickness and plain taste of milk. The problem with a lot of plant milks and dairy-free milks is that they’re either too thin, or have a big nutty after taste. Plus–my family has nut allergies, so those are a no-go. I love rice milk for it’s plain and unassuming taste, but it’s too thin, so I do half rice milk and half plant cream and it’s just the right consistency. I’ve used Country Crock Plant Cream (which has coconut and sunflower in it which some people can’t have) as well as Silk’s Heavy Whipping Cream and find them interchangeable. Use whatever you can find, or what works for your diet. I find them in the refrigerated dairy section of my Walmart and Albertson’s. (Not sponsored.)
DO I HAVE A HOMEMADE PIE CRUST?
I actually have two options for you, if you can’t find the Wholly Gluten Free Pre-made Pie Crusts (no, this is not sponsored), or if you’d rather make your own. You can take this crust from my Faux Pecan Pie that is egg free. Or, my homemade gluten-free pie crust recipe that uses an egg for extra ease in working with it.
CAN I MAKE THIS A CRUSTLESS QUICHE?
Yes you can! Half of my family likes crust and half don’t, so I use half in a single pie crust, and pour the other into a greased baking dish. That dish can be a square 8×8 or another round glass pie plate. Either will work. I’ve also been out of crusts and just poured the entire thing in a greased 13×9 pan and it turned out wonderful. You do you and what you have on hand and what time you have. Depending on the thickness of your pan and your oven temperature, I’d start checking to see if it’s done around 20 minutes. You’ll be able to tell it’s done when it doesn’t wobble in the middle.
CAN I USE STORE BOUGHT BACON BITS
I mean…you can. But they’re never as wonderful as homemade, and then you won’t be caramelizing your onions in the bacon fat, so it just won’t be as rich and as good.
CAN I MAKE THIS AHEAD OF TIME?
Baked quiche can be stored in the refrigerator for up to 3 days. To reheat quiche, you can either microwave the individual portions, or place the entire pie in a preheated oven at 350 and bake until warmed through, usually around 15 minutes. Be sure to cover the crust so that the edges don’t burn with either aluminum foil or a crust saver.
CAN YOU FREEZE QUICHE?
You can also make it ahead of time, cool it and freeze it. You’ll want to cover it in plastic wrap, then cover it in aluminum foil, and then store it in an air tight plastic bag.
To reheat, thaw in the fridge overnight, and then bake in your oven at 350 until warmed through. You will want to cover the edges with aluminum foil, or a pie crust saver so that the edges don’t burn.
TOOLS NEEDED:
- Aluminum foil
- Kitchen scissors for cutting the bacon
- Cast iron skillet
- Cutting board
- Chef’s knife
- Large mixing bowl
- Measuring cups and spoons
- Baking tray
- Wooden spoon
- Paper towels
- Hot pads
INGREDIENTS NEEDED FOR THIS DAIRY FREE GLUTEN FREE QUICHE:
- 12 oz package of bacon
- Red onion
- 6 large eggs
- Nutritional yeast
- Salt and pepper
- Ground nutmeg
- Rice milk
- Silk heavy whipping cream
WHEN IS A GOOD TIME TO MAKE QUICHE
I can’t think of a bad time to make quiche, but quiche seems to be a quintessential breakfast centerpiece at holidays, like Easter, Mother’s Day and Christmas. Any brunch benefits from one. And, we even have them as breakfast for dinner, as I don’t like to get up early, but still want to have this on a regular rotation.
WHAT GOES GOOD WITH QUICHE
I love a vegetable with quiche, especially asparagus as they both scream spring to me. I’d recommend my Roasted Garlic Balsamic Asparagus. Once you have a veggie, and maybe some fruit to go with it, it’s a complete meal, but you can go as big as you want–offering sweeter offerings like orange rolls or pancakes or crepes to really impress a crowd. If you need more breakfast ideas, check out my 150+ allergy friendly breakfast ideas.
WHAT IF I NEED AN EGG FREE QUICHE?
If you need an egg-free version, I’d recommend either my Egg Free Frittata Cups or my Egg-free breakfast casserole, as they’re both sure to please. I have yet to try this recipe with Just Eggs, so if you get to recipe testing it before I do, please comment below to help future readers!
DO I HAVE A VIDEO THAT SHOWS HOW TO DO THIS?
Yes, you’ll want to watch my tutorial video, where you can see me make the quiche from beginning to end. Pay attention to how crispy I get the bacon (you don’t want it turning soggy in the wet mixture) and how brown I get my onions–which makes them taste even better! The video should autoplay, but if it doesn’t, it’s embedded into the recipe card. If all else fails, the video is on my YouTube channel. While you’re there be sure to like and subscribe!
Gluten-free Dairy-free Bacon & Onion Quiche + VIDEO
Gluten-free and dairy-free quiche that's made with a store-bought crust for a brunch luxury without all the fuss. This recipe makes two pies to share with a crowd. The recipe calls for an entire package of bacon, and then slowly caramelizes the onions in the bacon grease making for an extra tasty breakfast dish. This recipe is free of: wheat, gluten, dairy, soy, fish, shellfish, peanuts, tree nuts and sesame making it free from 8 of the 9 top allergens.
Ingredients
- 2 Wholly Gluten Free 9" pie crusts (1 package)
- 12 oz package of bacon, cut into bite sized pieces
- 1 red onion, diced finely
- 6 large eggs
- 1 teaspoon nutritional yeast
- 1/2 teaspoon table salt
- 1/2 tsp ground black pepper
- 1 pinch ground nutmeg
- 1 tsp jarred minced garlic (or two cloves)
- 1/2 cup rice milk
- 1/2 cup plant cream by Country Crock or Silk's Heavy Whipping Cream
Instructions
Preheat your oven to 375 degrees F.
Remove the pie crusts from their wrapper and allow to sit out for 10 minutes. Place the store bought crusts on a baking tray and dock the crust a few times with a fork. Bake for 10 minutes, and then set aside to cool.
Meanwhile, place your cast iron skillet over medium high heat. Cut your bacon into bite sized pieces with your kitchen scissors and cook until very crispy (this will be going in a wet mixture, so make sure it's cooked thoroughly so it's not chewy!). You don't want to cook the bacon in long strips, because it will curl and some parts will not be sitting directly on the heat and therefore remain chewy. While this cooks, finely dice your red onion and set aside.
Once bacon is crispy, set aside on a paper towel lined plate. Leave enough bacon grease in the pan to coat it and to cook the onions in.
Lower your heat to medium and cook the onions until they're brown, caramelized and delicious. This will take awhile, but are worth it! Stir frequently, but while they are cooking prepare the egg mixture.
In a large mixing bowl, crack the eggs, and then add the nutritional yeast, table salt, nutmeg, black pepper, garlic and plant whipping cream. Whisk until combined. Set aside.
When the onions are done, set on the same paper towel as the bacon. Spoon the bacon and onion mixture into the bottom of the two parbaked pie crusts. Divide it evenly and spread along the bottom.
Pour the egg mixture evenly between the two pie crusts.
Bake for 30-35 minutes or until the middle is done. Be sure to cover your crusts with aluminum foil or pie crust savers after around 10 minutes or so, so that they don't burn.
Serve warm.
See above the recipe for pre-making, freezing or storage directions.
Notes
*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what's on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient's safety, only you can do that. I simply share what works for our family.
**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they're OK with each part of the recipe. And, to make sure you've talked to them about how to avoid cross contamination in your kitchen.
Adapted from the talented Simply Whisked Quiche Lorraine
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 605Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 101mgSodium: 861mgCarbohydrates: 51gFiber: 3gSugar: 5gProtein: 16g
DON’T FORGE TO PIN IT! WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER GLUTEN-FREE AND DAIRY-FREE PINS.
Hi! I’m Megan, a mom to four kids, two with multiple food allergies & one with EOE. I’m a published cookbook author that constantly tweaks recipes to make them allergy friendly–it’s an addiction. I share every recipe & tip with the hope that they help you as you manage your food allergies & dietary restrictions. You can still be awesome, even with food allergies!
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