I thought it was simply appropriate to rename this quiche after my daughter who can’t eat so many things but can enjoy this dish and loves it so much.
This quiche dish is super-rich and flavorful, and it does not disappoint on taste despite being gluten-free, dairy-free, and FODMAP-friendly. You won’t miss the traditional quiche, I promise. Better yet, it is super-easy to make, and you don’t just have to serve it just for breakfast. We will often make it for dinner and substitute ham for bacon! You can also make this dish crust-free if you prefer. When Lauren is flaring, we remove all grains from her diet - so I will simply make the quiche crust free by mixing the filling and baking it in a round baking dish. It’s definitely a family favorite.
Quiche Lauren
Ingredients:
1 gluten-free, dairy-free pre-baked pie crust (we like Wholly gluten free brand)
1 12-oz. package of pre-cooked bacon, chopped (you can substitute 1 cup of chopped ham)
2 Tbsp chives
½ tsp salt
¼ tsp pepper
¼ tsp smoked paprika
1/8 tsp ground nutmeg
4 large eggs
1 cup non-dairy milk (we like to use Elmhurst Farms almond milk, but any non-dairy milk will work fine)
2/3 cup vegan butter of ghee, melted (we like Can't Believe it's not Butter vegan butter)
2 cups shredded vegan cheese (we use Violife or Chao brands because their cheese melts so well)
Directions:
Preheat oven to 350 degrees Fahrenheit.
Remove pie crust from freezer and let partially thaw on countertop while mixing the filling.
In a large bowl, cream the eggs. Add the non-dairy milk, melted butter, chives, salt, pepper, paprika, and nutmeg.
Stir in the cheese and chopped bacon.
Pour filling into pie crust.
Bake in the oven for 45 minutes or until a toothpick inserted into the middle comes out clean.
Cool slightly before serving.
