Hands up if you love pie! Yes? Me too! I always loved it in old movies when on the window sill was a freshly baked apple or blueberry pie, just waiting to be cool enough to eat. If I took a deep breath, I swear I could almost smell and taste it, reaching out of the screen to greet me. They always remind me of good, wholesome eating and family dinners around the table.
With the weather cooling, I was looking for something comforting to eat and my mind quickly set on a golden, flaky pastry. I was almost drooling in anticipation, such is my love for shortcrust! While playing with the pastry recipe, my son appeared asking what I was up to. I explained I was making a delicious pastry, just perfect for pie. He instantly became excited and asked if I could make him an egg and bacon one! While my initial thoughts were more of the sweet variety, I also love a good savoury quiche and with his little face all lit up like that, how could I possibly refuse!
As with most gluten free cooking, there is a bit of a trick to getting the pastry mix right, but I suspect most people who cook without gluten would have the pantry stocked with the necessary ingredients. If not, there are some fabulous pre-made products out now that you can use if you prefer. I would recommend Simply Wize Puff Pastry as an alternative, so long as you can cope with the additives.
Anyway, if you are making your own pastry, you will need to let it rest before making this dish, so do plan ahead if you can. Make the pastry early in the day or the night before, then it will be nice and relaxed and work a treat when rolling and baking.
I kept the filling very simple, with just a good handful of each ingredient, so as to allow the egg mix to stay light, but also to keep the fussy eaters in my home happy. By all means try a wide variety of fillings, there is not much that wouldn’t work here – seasonal veg, gourmet cheeses and antipasto – any of these would make fabulous additions here.
To keep the lactose content low on this dish, making it more suitable for me, I used unsalted butter in the pastry, lactose free cream and cheese in the egg mix and just a sprinkle of Parmesan cheese to top it off. You can use all or none of this depending on your personal preferences. These are what work for me and my family and the result was just divine. I served this one with some oven baked fat potato chips and steamed veggies. YUM!
Here’s how it comes together;
- 1 portion gluten free (gf) shortcrust pastry
- 6 eggs, room temperature, lightly beaten
- ½ cup lactose free cream
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- Small pinch sea salt
- Pepper to taste (optional)
- 2 teaspoons extra virgin olive oil or coconut oil
- 2 rashers middle bacon (nitrate free if possible) , trimmed & diced
- 1 small onion, finely diced (omit if on low FODMAP)*
- 1 clove garlic, finely chopped (omit if on low FODMAP)*
- 1 - 2 button mushrooms. finely chopped
- ½ red capsicum, finely diced
- ½ small zucchini, grated
- ½ cup lactose free cheese, grated
- ½ cup Parmesan cheese, finely grated (optional)**
- THE BASE
- Prepare the shortcrust pastry as per this recipe - (if the pastry feels hard upon removing from the fridge, you can just give it a few gentle-ish hits with a rolling pin to get things started).
- Preheat the oven to 200 degrees Celsius.
- Roll the pastry between two large sheets of baking paper or cling wrap until it is large enough to fit in and up the sides of your pie dish.
- Trim off any excess pastry & use leftovers to plug up any holes or cracks.
- Blind bake the pastry for 15 minutes - by covering it in baking paper & filling the dish with pie weights, or baking beans, or brown rice. (This will prevent the base from bubbling up)
- Remove from oven & allow to cool.
- THE FILLING
- In a medium bowl, whisk the eggs, cream, lactose free cheese & dried herbs until combined.
- Heat a fry pan over medium-high heat, then add the oil.
- Saute the onion & garlic (if using), until softened, then add the bacon.
- Once the bacon is cooked, reduce heat to medium & add the remaining vegetables.
- Gently heat until softened, then remove from heat & allow to cool.
- MAKING THE QUICHE
- Preheat the oven to 220 degrees Celsius.
- Add the bacon mix to the egg mix & whisk gently to combine.
- Pour the quiche mix into blind baked pastry.
- Sprinkle with finely grated Parmesan cheese (if using).
- Bake for 15 - 20 minutes, until egg is cooked through & pastry is browned.
- Allow to stand for about 10 minutes before serving.
** - Parmesan cheese contains lactose (it is very minimal though), so can be omitted if you prefer.
So there you have it, our version of a wholesome, mouthwatering gluten free Egg and Bacon Quiche. I hope you like it as much as we do.
Do you like pie? What is your favourite filling?
Cook! Eat! Enjoy!