Bacon and Vegetable Quiche (Gluten Free, Dairy Free)

Sunday brunch is a weekly event in our house. After a busy school and work week and a fun Saturday, we need to relax on Sundays.

So we sleep in (as much as you can with little ones that wake up with the sun), and take our time making a feast together for brunch. It always features a fruit plate, a grain like pancakes, waffles, or French toast, and an egg dish.

We change up the eggs a lot and make things like simple scrambled eggs or eggs benedict, but my husband has been wanting to make a bacon and vegetable quiche for quite some time so that was our project last weekend.

For our whole family to be able to eat it, the quiche needed to be gluten free and dairy free. We knew that we wanted to include broccoli and bacon (because bacon makes everything better!). The rest of the ingredients we based on what we had at home.

To make it dairy free we used canned coconut milk and left the cheese out completely. I know you’re probably thinking quiche with no cheese, but we did not miss the cheese at all!

The flavors came together beautifully and the bacon and vegetable quiche was a hit with the littlest eaters and the grown ups. Our kids liked it so much that they asked if we could make muffin cups out of the quiche filling for school days.

This was music to my ears because it’s an easy make ahead breakfast that will last for a few days on busy mornings. Plus, they were actually asking to have vegetables for breakfast!!

Here’s the simple recipe so you can make some too.

To make the Bacon & Vegetable Quiche you will need:

• 6 eggs, beaten
• 1/3 cup canned coconut (use the white creamiest part)
• 5 slices of nitrate free, gluten free bacon
• 1 leek, thinly sliced (yields about 1 cup)
• 1 1/2 cups broccoli, chopped
• 2 finely chopped garlic cloves
• 1 tsp coconut oil
• 1/2 tsp kosher salt
• 1/2 tsp mustard powder
• 2 tbsp nutritional yeast
• 1 thawed gluten free pie crust
• baking sheet
• mixing bowl
• whisk
• measuring spoons and cups

Directions to make the Bacon & Vegetable Quiche:

1. Preheat your oven to 400 degrees.
2. Remove gluten free pie crust from freezer to thaw.
3. Chop five pieces of bacon.
4. Add bacon to a large pan (we used a cast iron) and cook on medium heat until fully cooked. You’ll need to use tongs or a spatula to turn the bacon so it cooks evenly.
5. Remove the bacon from the pan and place on a plate that is lined with a paper towel. Set aside.
6. Drain all but two tablespoons of bacon grease from the pan.
7. Add your sliced leek to the pan and cook in the reserved bacon grease, about 3 minutes.
8. Add your broccoli, garlic and 1 teaspoon of coconut oil to the pan and continue to cook for 2-3 minutes until the broccoli turns bright green.
9. Remove pan from heat and set aside while you make the egg mixture.
10. In a large mixing bowl, add your beaten eggs, salt, mustard powder, nutritional yeast and coconut milk. Whisk together until fully combined.
11. Place your pie crust on top of a baking sheet.
12. Fill the pie shell with the broccoli, leek, and garlic.
13. Sprinkle the bacon on top of the vegetables.
14. Pour the egg mixture over the bacon and vegetables.
15. Cook for 30 minutes.
16. Remove from the oven, test with a knife to make sure it’s fully cooked through.
17. Let it stand for 5-10 minutes before serving.

Helpful Tips:

1. Prep what you can ahead of time – chopping the broccoli, bacon and leeks the day before will save you time when you prepare the quiche.
2. To remove excess grease from your cooked bacon, line the plate with a paper towel. It will soak it right up.
3. Keep your edges from burning by checking the quiche at the half way point. If the edges are brown, cover the quiche loosely with aluminum foil tenting the center so that it doesn’t lay right on the egg filling.

Printable Bacon and Vegetable Gluten Free, Dairy Free Recipe

4.5 from 6 votes

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Bacon and Vegetable Quiche - Gluten Free, Dairy Free

This quiche recipe is gluten free and dairy free. It makes 10 servings. 

Course Breakfast

Cuisine French

Keyword dairy free quiche, gluten free quiche

Prep Time 30 minutes

Cook Time 30 minutes

Resting time 5 minutes

Total Time 1 hour

Servings 10

Calories 210 kcal

Author Jereann Zann

Ingredients

• 6 eggs beaten
• 1/3 cup coconut milk canned
• 5 slices bacon nitrate free, gluten free
• 1 leek thinly sliced (yields about 1 cup)
• 1 1/2 cups broccoli chopped
• 2 cloves garlic finely chopped
• 1 tsp coconut oil
• 1/2 tsp kosher salt
• 1/2 tsp mustard powder
• 2 tbsp nutritional yeast
• 1 gluten free pie crust thawed

Instructions

1. Preheat your oven to 400 degrees.

2. Remove gluten free pie crust from freezer to thaw.

3. Chop five pieces of bacon.

4. Add bacon to a large pan (we used a cast iron) and cook on medium heat until fully cooked. You'll need to use tongs or a spatula to turn the bacon so it cooks evenly.

5. 5. Remove the bacon from the pan and place on a plate that is lined with a paper towel. Set aside.

6. Drain and discard all but two tablespoons of bacon grease from the pan.

7. Add your sliced leek to the pan and cook in the reserved bacon grease, about 3 minutes.

8. Add your broccoli, garlic and 1 teaspoon of coconut oil to the pan and continue to cook for 2-3 minutes until the broccoli turns bright green.

9. Remove pan from heat and set aside while you make the egg mixture.

10. In a large mixing bowl, add your beaten eggs, salt, mustard powder, nutritional yeast and coconut milk. Whisk together until fully combined.

11. Place your pie crust on top of a baking sheet.

12. Fill the pie shell with the broccoli, leek, and garlic.

13. Sprinkle the bacon on top of the vegetables.

14. Pour the egg mixture over the bacon and vegetables.

15. Cook for 25-30 minutes.
    

16. Remove from the oven, test with a knife to make sure it's fully cooked through.

17. Let it stand for 5-10 minutes before serving.

Recipe Notes

1. Save time by chopping the broccoli, bacon and leeks the day before will save you time when you prepare the quiche.
2. To remove excess grease from your cooked bacon, line the plate with a paper towel. It will soak it right up.
3. Keep your edges from burning by checking the quiche at the half way point. If the edges are brown, cover the quiche loosely with aluminum foil tenting the center so that it doesn't lay right on the egg filling.

Nutrition Facts

Bacon and Vegetable Quiche - Gluten Free, Dairy Free

Amount Per Serving

Calories 210 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 5g31%

Cholesterol 105mg35%

Sodium 315mg14%

Potassium 183mg5%

Carbohydrates 13g4%

Fiber 1g4%

Sugar 0g0%

Protein 7g14%

Vitamin A 375IU8%

Vitamin C 13.4mg16%

Calcium 33mg3%

Iron 1.7mg9%

* Percent Daily Values are based on a 2000 calorie diet.