An allergy friendly and lightened up twist on the French classic – this Dairy Free Quiche Lorraine is easy to make with simple ingredients! Gluten Free + Low FODMAP
Originally posted 2 July 2015 – Updated with improved photos, recipe and instructions 15 March 2021
First Things First: What exactly is Quiche Lorraine?
As you probably already know, quiche is a savoury French tart consisting of a flaky pastry crust and filled with a custardy-egg filling often times mixed with cheese, herbs, meat and seafood.
Quiche Lorraine is a popular type of quiche made with eggs, cream and bacon. Cheese is another popular addition to many Quiche Lorraine recipes, but that’s more an ingredient added in modern times by English-speaking countries. For the sake of our dairy free Quiche Lorraine – we’re skipping it and keeping things basic here.
Simple yet delicious.
How to Make a Low FODMAP & Dairy Free Quiche Lorraine
Make the crust.
- Whisk flour and salt together.
- Cut in the oil/butter (non dairy) with a fork or pastry cutter. Mix until a sandy mixture forms. Small chunks of oil/butter in the flour are ideal.
- Mix in an egg: The dough should be clumpy and soft. Add cold water little at a time until a soft dough comes together.
- Add to your tart/pie dish. You can do this two different ways – either option is up to you and whether or not you want to bother rolling the crust out.
- Press the dough into the pan.
- Roll out your dough and then transfer to your dish.
- Bake the crust unfilled 15 minutes. This will ensure that your crust bottom is fully cooked in time with your filling.
- Spread cooked bacon bits across bottom of the cooked crust.
Make the Filling
- Whisk together flour and dairy-free milk.
- Add the eggs and whisk until they’re well combined.
- Add seasonings & baking powder. Mix well
- Pour filling over the bacon-filled crust & bake.
Why add flour to the filling?
- Quiche Lorraine is traditionally made with cream which makes for an ultimately richer texture. Since the aim here is to make a dairy free quiche, the flour and dairy free milk mixture makes for a thicker, more cream-like texture. Without the added flour the filling might feel a little thin.
Why add baking powder to the filling?
- Adding a small amount of baking powder to quiche will make it more fluffy and less custardy. Baking powder also helps quiche puff up more making it less likely to deflate after coming out of the oven.
- You can skip the baking powder if you’d prefer – really it’s a matter of texture preference.
More Quiche Recipes You Might Enjoy:
- Bacon & Mushroom Crustless Quiche (Dairy Free)
- Sun-Dried Tomato and Sweet Potato Crust Quiche
- Broccoli & Cheddar Crustless Quiche
- Butternut Squash Kale and Goats Cheese Quiche
Don’t forget to #asaucykitchen on instagram if you try this Dairy Free Quiche Lorraine! We love seeing what you make! You can also post your pictures to my facebook page!
- 1 1/4 cup | 175 g gluten free all purpose flour
- 1/2 teaspoon salt
- 1/4 cup | 56g g solid coconut oil or cold dairy free butter (or butter if you can tolerate it)
- 1 egg
- 3 tablespoons | 45 ml water
- 4 eggs
- 5 thick rashers of bacons
- 1/2 cup | 120 ml unsweetened dairy free milk of choice
- 3 tablespoons | 26 g gluten free all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- Fresh chopped chives for topping, option
- Preheat your oven to 350°F/180°C. Set aside a 9 inch/23 cm round pie or tart pan.
- Whisk together the flour and salt in a large mixing bowl. With a fork, cut the oil (or butter) into the flour until a sandy mixture forms. Stir in the egg.
- Add the water in one tablespoon at a time and mix to combine. The dough should start to come together, but if it is too dry, add an additional tablespoon of water. When the dough is able to form a ball, transfer it to a pie pan and press the dough into the bottom and the sides until it resembles a crust. Wit a fork, poke a few holes around the crust and bake for 15 minutes.
- While the crust if baking, fry your bacon on each side in a large skillet until cooked and crispy. Allow to cool slightly and then chop into little bacon bits. Spread the bacon bits over the bottom of the pre baked crust.
- In a mixing bowl whisk together the dairy free milk, flour and baking powder. Mix until no lumps remain. Whisk in the eggs. Add the thyme and black pepper.
- Pour the egg mixture over the crust.
- Bake for 40-45 minutes until the centre is set (no longer jiggles when you move it) and allow the quiche to cool for a few minutes before serving.
- Enjoy hot or cold!