Effortlessly Delicious: The Ultimate Gluten-Free & Dairy-Free Bacon & Onion Quiche

Experience brunch luxury without the fuss with this incredible gluten-free and dairy-free quiche. Crafted with a convenient store-bought crust, this recipe yields two mouth-watering pies, perfect for sharing with a crowd or savoring throughout the week. Featuring an entire package of crispy bacon and sweet, slow-caramelized onions cooked in the rich bacon grease, this dish elevates any breakfast or dinner. What’s more, it’s free from wheat, gluten, dairy, soy, fish, shellfish, peanuts, tree nuts, and sesame, making it safe for those avoiding 8 of the 9 top allergens.

 

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Why This Gluten-Free Dairy-Free Quiche Will Become Your New Favorite

Prepare to fall in love with this quiche! It’s so utterly delicious and versatile that it frequently makes an appearance on our dinner table, not just for breakfast or brunch. Here are just a few reasons why this particular recipe stands out and earns rave reviews:

• **Generous Portions with Fewer Eggs:** Amazingly, with only six large eggs, this recipe yields two substantial pies! This makes it incredibly economical and perfect for feeding a larger family or a gathering of friends. You get more bang for your buck and more delicious quiche to go around.
• **Bacon in Every Bite:** We believe there’s no such thing as too much bacon. That’s why this recipe calls for an entire package of bacon, ensuring that every single slice and every forkful is bursting with that irresistible, crunchy, salty goodness. No skimping on flavor here!
• **Effortless Preparation with Store-Bought Crusts:** Life is busy, and sometimes you need a shortcut without sacrificing quality. Utilizing a readily available store-bought gluten-free pie crust dramatically cuts down on preparation time and effort. It allows you to enjoy a homemade-tasting quiche with minimal fuss.
• **Unmatched Flavor from Caramelized Onions:** The secret to this quiche’s deep, rich flavor lies in caramelizing the onions directly in the rendered bacon grease. This process infuses the onions with an incredible savory depth and sweetness that perfectly complements the bacon and the creamy egg custard. It’s a flavor bomb that you won’t want to miss!

Crafting Your Gluten-Free Quiche: The Crust is Key

Making quiche gluten-free is surprisingly straightforward, primarily because the luxurious egg custard filling naturally contains no gluten-containing ingredients. However, it’s always paramount to diligently read every single label for all your ingredients to ensure no hidden gluten has “snuck in,” especially if you or your guests have severe allergies.

The main consideration, then, becomes the crust. To simplify the process without compromising on taste or safety, I rely on pre-made gluten-free pie crusts. My go-to choice is Wholly Gluten Free Pie Crusts, which I typically find in the freezer aisle of my local Albertson’s or Natural Grocer. These crusts are not only incredibly convenient but are also certified gluten-free, providing peace of mind. Opting for a certified product means rigorous testing has been done to ensure it meets strict gluten-free standards, making it a reliable choice for those with celiac disease or gluten sensitivities.

The ingredients for these wonderful crusts include: Brown Rice Flour, Water, Organic Palm Fruit Shortening*, Organic Cane Sugar, Tapioca Starch, Potato Starch, Contains less than 2% of each of the following: Sea Salt, Aluminum-Free Baking Powder (Sodium Acid Pyrophosphate, Baking Soda, Monocalcium Phosphate), Guar Gum. This blend of rice flour, tapioca, and potato starch creates a flaky and sturdy crust that holds up beautifully to the rich quiche filling.

Achieving a Perfectly Dairy-Free Quiche

The quest for the ideal dairy substitute in quiche can be challenging. Many plant-based milks tend to be either too thin, resulting in a watery custard, or possess a distinct nutty aftertaste that can overpower the delicate flavors of the quiche. Furthermore, for families like mine who navigate nut allergies, many popular dairy-free milks are simply not an option.

Through extensive experimentation, I’ve discovered a winning combination that mimics the richness and neutral taste of traditional dairy milk: a blend of rice milk and plant-based cream. Rice milk offers a wonderfully plain and unassuming flavor profile, ensuring it doesn’t compete with the bacon and onions. However, by itself, it’s often too thin to provide the desired creamy texture for quiche. This is where plant cream comes in. Combining half rice milk with half plant cream achieves that perfect, luscious consistency without any unwanted flavors.

I’ve had great success with Country Crock Plant Cream (which contains coconut and sunflower, so always check for other allergies!) and Silk’s Heavy Whipping Cream alternative. Both are excellent and can be used interchangeably based on availability and personal dietary needs. You can often find these in the refrigerated dairy-free section of major grocery stores like Walmart and Albertson’s. Remember, the key is to choose a plant cream that is neutral in flavor and has a good thickness to ensure your quiche sets beautifully.

Considering Homemade Pie Crust Options?

While the convenience of a store-bought gluten-free crust is a huge time-saver, I understand that sometimes you might prefer to bake from scratch, or perhaps the Wholly Gluten Free crusts aren’t available in your area (and no, this isn’t a sponsored recommendation – just a genuine preference!). If you’re looking to whip up your own crust, I have two fantastic, allergy-friendly options for you:

• **Egg-Free Pie Crust:** My Faux Pecan Pie crust recipe is entirely egg-free. This is an excellent choice for those managing egg allergies, offering a reliable and delicious base for your quiche without any egg products.
• **Easy-to-Work-With Gluten-Free Pie Crust:** Alternatively, I have a homemade gluten-free pie crust recipe that incorporates an egg. The addition of an egg helps bind the gluten-free flours, making the dough exceptionally pliable and much easier to roll out and transfer to your pie plate. This is often favored by those new to gluten-free baking for its user-friendly texture.

Whichever path you choose, making your own crust adds a personal touch and can be incredibly rewarding.

Can You Make This a Crustless Quiche? Absolutely!

One of the beauties of this quiche recipe is its incredible versatility – it works wonderfully even without a crust! In my own family, preferences are divided: some love a flaky crust, while others prefer a lighter, crustless option. This recipe easily accommodates both. I often prepare one pie with a crust and pour the remaining egg mixture into a greased baking dish for a crustless version.

A standard 8×8 inch square baking dish or another round glass pie plate are perfect for going crustless. I’ve even used a larger 13×9 inch pan when I was out of pie crusts entirely, and the results were still fantastic. The key is to heavily grease your chosen pan to prevent sticking. The cooking time for a crustless quiche can vary depending on the thickness of your filling and your oven’s exact temperature. I recommend starting to check for doneness around the 20-minute mark. You’ll know it’s perfectly baked when the center no longer wobbles and feels set when gently shaken. This flexibility means you can adapt the recipe to what you have on hand and how much time you have, always ensuring a delicious meal!

Why Homemade Bacon is Best: Skip the Store-Bought Bacon Bits

While store-bought bacon bits might seem like a convenient shortcut, I strongly advise against them for this recipe. They simply cannot compare to the flavor and texture of freshly cooked bacon. The magic of this quiche truly lies in the golden, crispy bacon bits you create yourself.

More importantly, cooking fresh bacon allows you to render its delicious fat, which is then used to slowly caramelize the red onions. This step is a game-changer! The bacon grease infuses the onions with an unparalleled depth of savory flavor and a hint of smokiness that cannot be replicated with pre-packaged bits. This crucial process transforms simple onions into a sweet, rich, and incredibly aromatic component that elevates the entire quiche, making it infinitely richer and more flavorful. Trust me, the extra few minutes for fresh bacon and caramelized onions are absolutely worth it for a truly exceptional quiche.

Make-Ahead Magic: Preparing Quiche in Advance

This quiche is fantastic for meal prep! Baked quiche stores beautifully in the refrigerator for up to 3 days, making it an excellent option for busy mornings or planned brunches. To reheat individual portions, a quick zap in the microwave usually does the trick. For reheating an entire pie, place it in a preheated oven at 350°F (175°C) and bake until warmed through, which typically takes about 15 minutes. To prevent the crust from over-browning or burning, especially the edges, be sure to cover it loosely with aluminum foil or use a dedicated pie crust saver. This ensures a perfectly warm quiche with a golden, not burnt, crust.

Can You Freeze Quiche for Later?

Yes, absolutely! Quiche freezes beautifully, making it an excellent option for long-term storage or preparing meals for unexpected guests. To freeze a baked quiche, first allow it to cool completely to room temperature. Then, wrap it securely in plastic wrap, followed by a layer of aluminum foil, and finally, place it in an airtight plastic freezer bag. This triple layer of protection helps prevent freezer burn and keeps your quiche fresh for several weeks.

When you’re ready to enjoy it, thaw the frozen quiche in the refrigerator overnight. Once thawed, reheat it in your oven at 350°F (175°C) until it’s thoroughly warmed through, typically 15-20 minutes, depending on its size. Just like with reheating from the fridge, remember to cover the edges of the crust with aluminum foil or a pie crust saver to prevent them from burning while the center heats up.

Essential Tools for Your Quiche Adventure

Having the right tools makes the cooking process much smoother and more enjoyable. Here’s a list of what you’ll need for this delicious quiche:

• **Aluminum foil:** Crucial for preventing crust edges from burning during baking and reheating.
• **Kitchen scissors for cutting the bacon:** An absolute game-changer for easily snipping bacon into uniform, bite-sized pieces directly into the pan, saving time and mess.
• **Cast iron skillet:** Ideal for achieving perfectly crispy bacon and evenly caramelizing onions, thanks to its superior heat retention and distribution.
• **Cutting board:** For safely dicing your red onion.
• **Chef’s knife:** A sharp knife is essential for finely dicing the onion.
• **Large mixing bowl:** To comfortably whisk together the egg and liquid ingredients.
• **Measuring cups and spoons:** For accurate ingredient quantities, ensuring consistent results.
• **Baking tray:** To place your pie crusts on, catching any potential spills and making them easier to handle in and out of the oven.
• **Wooden spoon:** Great for stirring onions and general mixing tasks.
• **Paper towels:** For draining excess bacon grease and blotting cooked bacon and onions.
• **Hot pads:** To safely handle hot pans and baking trays.

Key Ingredients for Your Wholesome Quiche

This recipe relies on a few simple yet powerful ingredients to create its rich and savory flavor profile. Here’s what you’ll need for this dairy-free gluten-free bacon and onion quiche:

• 12 oz package of bacon
• 1 red onion
• 6 large eggs
• Nutritional yeast
• Salt and pepper
• Ground nutmeg
• Rice milk
• Silk heavy whipping cream (or Country Crock Plant Cream)

When is the Perfect Time to Serve Quiche? Any Time!

While I truly believe there’s never a *bad* time to enjoy a delicious quiche, this dish traditionally shines as a quintessential centerpiece for special occasions and holidays. Imagine it gracing your Easter spread, delighting Mom on Mother’s Day, or bringing joy to your Christmas morning brunch. Any brunch gathering, from casual to elegant, instantly benefits from its presence.

However, its versatility extends far beyond just special events. We frequently enjoy this quiche for “breakfast for dinner.” As someone who isn’t a morning person but still craves its incredible flavor, having quiche as a weeknight meal allows us to keep it in regular rotation. It’s hearty enough to satisfy, yet light enough not to feel heavy. Whether you’re planning a lavish celebration or simply seeking a comforting and easy dinner solution, this gluten-free and dairy-free quiche fits the bill perfectly.

Delicious Pairings: What to Serve with Your Quiche

A well-balanced meal often complements the main dish with harmonious sides. When it comes to quiche, I love to pair it with vibrant vegetables, especially asparagus, which always feels like a celebration of spring. My Roasted Garlic Balsamic Asparagus is a perfect match, adding a burst of fresh flavor and color. With a side of fresh fruit, your meal is complete and utterly satisfying.

But why stop there? If you’re looking to truly impress a crowd or elevate your brunch spread, consider adding some sweeter offerings. Imagine fluffy orange rolls, classic pancakes, or delicate crepes alongside your savory quiche. These additions create a full, delightful spread that caters to all tastes. For even more breakfast inspiration, be sure to explore my extensive collection of 150+ allergy-friendly breakfast ideas.

Seeking an Egg-Free Quiche Alternative?

While this recipe celebrates the classic egg-based custard, I understand that egg allergies are common. If you need a delicious and satisfying egg-free alternative for your breakfast or brunch, I highly recommend two proven favorites from my collection:

• Egg-Free Frittata Cups: These individual frittata cups are incredibly convenient, perfect for grab-and-go breakfasts or elegant individual servings. They offer a similar savory experience without any eggs.
• Dairy-Free Egg-Free Breakfast Casserole: This hearty casserole is a fantastic option for feeding a crowd and delivers all the comforting flavors of a traditional breakfast bake, completely free of eggs and dairy.

I have yet to test this specific quiche recipe with egg substitutes like “Just Eggs.” If you decide to experiment with it before I do, please share your results in the comments below! Your feedback could be invaluable to other readers navigating similar dietary needs.

Watch the Magic Unfold: A Step-by-Step Video Tutorial

To ensure your quiche turns out perfectly every time, I’ve created a comprehensive tutorial video that guides you through the entire process, from start to finish. Watching the video is an excellent way to grasp the nuances of each step, especially when it comes to critical techniques.

Pay close attention to how I achieve that ideal crispy texture for the bacon – it’s crucial to prevent it from becoming soggy in the wet egg mixture. You’ll also see precisely how I caramelize the onions to a beautiful, rich brown. This slow cooking process extracts maximum sweetness and depth of flavor, making them taste even better! The video should autoplay here, embedded directly into the recipe card for your convenience. If for any reason it doesn’t, you can always find it on my dedicated YouTube channel. While you’re there, don’t forget to like the video and subscribe for more allergy-friendly recipes!

Gluten-Free & Dairy-Free Bacon & Onion Quiche + Video

Yield:
2 pies, or 16 slices

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
60 minutes

This delightful gluten-free and dairy-free quiche offers a luxurious brunch experience without all the effort, thanks to a convenient store-bought crust. Designed to yield two generously sized pies, it’s perfect for entertaining or enjoying multiple meals. The recipe features a full package of crispy bacon and perfectly caramelized onions, slow-cooked in the savory bacon grease, creating an exceptionally flavorful breakfast or anytime dish. Notably, this recipe is meticulously crafted to be free from wheat, gluten, dairy, soy, fish, shellfish, peanuts, tree nuts, and sesame, making it a safe and delicious option for those avoiding 8 of the 9 most common allergens.

Ingredients

• 2 Wholly Gluten Free 9″ pie crusts (1 package)
• 12 oz package of bacon, cut into bite-sized pieces
• 1 large red onion, diced finely
• 6 large eggs
• 1 teaspoon nutritional yeast
• 1/2 teaspoon table salt
• 1/2 tsp ground black pepper
• 1 pinch ground nutmeg
• 1 tsp jarred minced garlic (or two fresh cloves, minced)
• 1/2 cup plain rice milk
• 1/2 cup plant cream by Country Crock or Silk’s Heavy Whipping Cream alternative

Instructions

1. Preheat your oven to 375 degrees F (190°C).
2. Remove the pie crusts from their wrapper and allow them to sit out at room temperature for 10 minutes to soften slightly. Place the store-bought crusts on a baking tray and gently dock the bottom and sides of each crust a few times with a fork. Bake for 10 minutes, then remove from the oven and set aside to cool completely.
3. Meanwhile, place your cast iron skillet over medium-high heat. Using kitchen scissors, cut the bacon into small, bite-sized pieces and add them to the hot skillet. Cook until the bacon is very crispy. It’s crucial for the bacon to be thoroughly cooked and crispy, as it will be going into a wet egg mixture; you want to avoid it becoming chewy. Do not cook the bacon in long strips, as they will curl and cook unevenly. While the bacon cooks, finely dice your red onion and set it aside.
4. Once the bacon is crispy, use a slotted spoon to transfer it to a paper towel-lined plate to drain excess grease. Leave enough bacon grease in the skillet to lightly coat the bottom for cooking the onions.
5. Lower your heat to medium and add the finely diced red onion to the skillet with the bacon grease. Cook the onions slowly, stirring frequently, until they are beautifully brown, soft, and deeply caramelized. This process will take some time, but the rich, sweet flavor it develops is absolutely worth the wait! While the onions are cooking, you can prepare the egg mixture.
6. In a large mixing bowl, crack the 6 large eggs. Add the nutritional yeast, table salt, ground nutmeg, black pepper, minced garlic, rice milk, and plant whipping cream. Whisk vigorously until all ingredients are well combined and the mixture is smooth. Set aside.
7. When the onions are perfectly caramelized, transfer them to the same paper towel-lined plate as the bacon to drain any remaining grease.
8. Spoon the crispy bacon and caramelized onion mixture evenly into the bottom of the two parbaked pie crusts, spreading it out to form an even layer.
9. Carefully pour the whisked egg mixture evenly over the bacon and onion mixture in both pie crusts.
10. Bake for 30-35 minutes, or until the middle of the quiche is set and doesn’t wobble when gently shaken. After approximately 10-15 minutes of baking, be sure to cover the edges of your pie crusts with aluminum foil or pie crust savers to prevent them from burning while the filling finishes cooking.
11. Serve your delicious gluten-free and dairy-free quiche warm.
12. Refer to the sections above the recipe card for detailed instructions on pre-making, freezing, or storing your quiche.

Notes

*Our allergies, while severe and that get re-tested frequently, are such that we can go strictly by what’s on the label. I do not call companies to see what things are derived from, or call manufacturers to see about potential cross contact. If your allergies require you to do so, please do your own homework. I cannot assure you of any ingredient’s safety, only you can do that. I simply share what works for our family.

**If you are going to feed this to someone with food allergies, and you yourself do not have food allergies, I HIGHLY recommend having them check every single brand and ingredient you are using, to ensure they’re OK with each part of the recipe. And, to make sure you’ve talked to them about how to avoid cross contamination in your kitchen.

Adapted from the talented Simply Whisked Quiche Lorraine

Nutrition Information:

Yield: 16
Serving Size: 1

Amount Per Serving:
Calories: 605Total Fat: 37gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 101mgSodium: 861mgCarbohydrates: 51gFiber: 3gSugar: 5gProtein: 16g

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