A dairy free twist on the French classic, Quiche Lorraine, made with bits of bacon, chopped chives, sliced zucchini, and a blend of herbs. Low Fodmap & Gluten Free
You know when you’re working on a project using your computer and you are so close to finishing that you can just about taste it and then you remember that technology hates you and the computer shuts down and you lose your work? Yeah, well. That just happened. I literally just went to press the ‘save draft’ button only to have my page refresh it self and present me with a bank screen. Gah!
So instead of rewriting everything – I’m just going to cut to the chase.
You want this Quiche Lorraine. You want it’s eggy, bacon filled goodness. For one thing – quiche is amazing. It’s literally a pie filled with a savory custard center. Quiche is breakfast that pretends to be a dinner and we all know that there are few things greater than brinner.
Until yesterday I didn’t even know what Quiche Lorraine was. Thankfully there’s this thing called wikipedia that so kindly informed me that Quiche Lorraine is basically just a quiche with bacon. Umm, yes please!
This quiche is gluten free (duh), dairy free, and low fodmap. It also has a really pretty zucchini top which makes it better because pretty food tastes better. The great thing about making quiche though is that it’s usually a great opportunity for you to use up whatever veggies that need using, so feel free to throw in whatever combination of things you like.
- 1 cup (125 grams) gluten free all purpose flour
- 1/2 cup (60 grams) solid coconut oil (or butter if you can tolerate it)
- 1/2 teaspoon salt
- 3 tablespoons (45 ml) water
- 4 eggs
- 5 rashers of bacons fried and chopped
- 1/2 cup (120 ml) dairy free milk of choice
- 3 tablespoons (25 grams) gluten free all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- small handful chopped chives
- small handful chopped basil
- 1/4 teaspoon black pepper
- 1 medium sized zucchini sliced into thin slices
- Preheat your oven to 350°F/180°C
- The first four ingredients make up your crust. Make the crust by mixing the flour and salt in a bowl. With a fork, cut the oil (or butter) into the flour until combined. 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 tart 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 10 minutes.
- While the crust if baking, fry your bacon for a couple of minutes until cooked, allow to cool slightly and then chop into little bacon bits. In a mixing bowl, beat all of your remaining ingredients together. After you pull your crust out of the oven, pour the egg mixture over the crust. Take your thin slices of zucchini and begin laying the slices over the top starting from the outside and working your way in.
- Bake for 40-45 minutes until the center is set (not longer jiggles when you move it) and allow the quiche to cool for a few minutes before serving. Enjoy hot or cold!
Amount Per Serving: Calories: 251 Saturated Fat: 13g Cholesterol: 95mg Sodium: 403mg Carbohydrates: 13g Fiber: 2g Sugar: 1g Protein: 6g