Egg & Bacon Quiche
Prep time
Cook time
Total time
A light fluffy egg, bacon & fresh vegetable filling, surrounded by golden, flaky gluten free shortcrust pastry. A quiche the whole family will love. #glutenfree #lowlactose #fullflavour
Recipe type: Savoury Pie
Cuisine: Modern Australian
Serves: 6
  • 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)**
  2. 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).
  3. Preheat the oven to 200 degrees Celsius.
  4. 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.
  5. Trim off any excess pastry & use leftovers to plug up any holes or cracks.
  6. 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)
  7. Remove from oven & allow to cool.
  9. In a medium bowl, whisk the eggs, cream, lactose free cheese & dried herbs until combined.
  10. Heat a fry pan over medium-high heat, then add the oil.
  11. Saute the onion & garlic (if using), until softened, then add the bacon.
  12. Once the bacon is cooked, reduce heat to medium & add the remaining vegetables.
  13. Gently heat until softened, then remove from heat & allow to cool.
  15. Preheat the oven to 220 degrees Celsius.
  16. Add the bacon mix to the egg mix & whisk gently to combine.
  17. Pour the quiche mix into blind baked pastry.
  18. Sprinkle with finely grated Parmesan cheese (if using).
  19. Bake for 15 - 20 minutes, until egg is cooked through & pastry is browned.
  20. Allow to stand for about 10 minutes before serving.
* - often those with IBS are sensitive to fructose, the content of which is high in both onion & garlic. If you are sensitive, omit these & replace with more suitable herbs &/or vegetables, or add a teaspoon or two of onion &/or garlic infused olive oil to the bacon mix while cooking. That way you still get the flavour, without the fructose hit.
** - Parmesan cheese contains lactose (it is very minimal though), so can be omitted if you prefer.
Recipe by Fresh Home Cook at