Thursday, December 20, 2018

Gluten-free Dairy-free Quiche Lorraine

gluten free dairy free quiche lorraine with potato crust -

Calling all gluten-free peeps! If you can't be bothered making GF pastry, you have to try doing this instead. And my gluten-free, dairy-free quiche lorraine is DELICIOUS! 

GF DF Quiche Lorraine

Around 1kg potatoes
3 tbs extra virgin olive oil
Salt and pepper to taste

1 onion, diced
4-6 rashers of bacon, diced
2 cloves garlic, crushed
6 eggs
1/2 cup non-dairy milk
1 tbs dijon mustard
1 drop Thyme oil
1/4 cup nutritional yeast
Some freshly grated nutmeg
Salt and pepper to taste

Preheat oven to 200 degrees. Brush a glass quiche dish with a little of the olive oil and set aside.

The base is essentially a giant hash brown!

Grate the potato and squeeze out as much of the water as possible. I put mine in a nut-milk bag but a tea towel will work too. When the potato feels dry to the touch, add the oil, salt and pepper and use your hands to mix well.

Press the potato over the base and sides of the quiche dish. Bake for approximately 30 minutes or until golden brown all over. If the edges are getting too dark just cover them with a little foil and keep baking. You want the base to be crispy and golden. Remove from the oven and allow to cool.

Meanwhile, make the filling.

Fry off the bacon for a couple of minutes until the fat starts to render. Add the onion and cook for about 10 minutes until it's softened and translucent. Add the garlic and cook for a further 2 minutes. Remove from the heat.

In a medium jug, whisk together the eggs, milk and all remaining ingredients.

Tip the bacon and onion mixture over the potato base.

Pour over the egg mixture and bake for 25-30 minutes or until just set.

Serve warm or cold. 

This is SO much easier and tastier (I think) than gluten-free pastry and it works every time. 

Make a vego version by replacing the bacon with veggies like broccoli, capsicum, mushrooms and zucchini. So good 😋😋

Enjoy! xx

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