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slice of vegetable bacon quiche

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


  • 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


  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.