Delicious Gluten-Free & Dairy-Free Bacon & Onion Quiche: Your Easy Brunch Masterpiece

Discover the ultimate gluten-free and dairy-free quiche recipe that promises a luxurious brunch experience without the usual fuss. This incredible recipe yields two generous pies, perfect for feeding a crowd or enjoying leftovers throughout the week. Featuring an entire package of savory bacon and slowly caramelized onions cooked in rich bacon grease, this dish delivers an exceptionally flavorful breakfast or dinner. Best of all, 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 Allergen-Friendly Quiche Recipe is a Game Changer

This gluten-free and dairy-free quiche isn’t just a breakfast item; it’s so incredibly tasty and satisfying that it frequently makes an appearance on our dinner table too! Its versatility and rich flavor profile make it a family favorite. Here are just a few reasons why we absolutely adore this recipe, and why it’s about to become a staple in your kitchen:

• **High Yield, Low Effort:** Despite using only six eggs, this recipe brilliantly makes two full-sized quiches. This means more deliciousness to share with guests or to enjoy as convenient meals throughout your busy week, offering fantastic value for your ingredients and time.
• **Bacon in Every Bite:** We believe there’s no such thing as too much bacon! This recipe utilizes an entire 12-ounce package, ensuring that every forkful of quiche is loaded with that irresistible salty crunch and smoky flavor that bacon lovers crave.
• **Effortless Preparation with Store-Bought Crusts:** Skip the stress and mess of making a homemade crust. By using readily available, certified gluten-free store-bought pie crusts, we significantly cut down on prep time, making this luxurious dish accessible even on busy mornings or evenings. It’s truly a shortcut to gourmet.
• **Unparalleled Flavor from Caramelized Onions:** The secret to this quiche’s profound depth of flavor lies in a clever technique: caramelizing the red onions directly in the rendered bacon grease. This infuses the onions with a smoky, savory sweetness, creating an incredibly rich and aromatic base that elevates the entire dish from good to absolutely phenomenal.

Achieving a Perfect Gluten-Free Quiche

Making a quiche gluten-free is surprisingly straightforward, as the creamy egg custard filling naturally contains no gluten-based ingredients. However, it’s always crucial to double-check labels on all ingredients to ensure no hidden gluten has found its way in. The primary consideration for gluten-free quiche lies entirely with the crust.

For ultimate convenience, I highly recommend Wholly Gluten Free Pie Crusts. These pre-made crusts are a true lifesaver, found in the freezer aisle of many grocery stores like Albertson’s or Natural Grocer. They are certified gluten-free, providing peace of mind and saving valuable time you’d otherwise spend mixing, chilling, and rolling dough. Their simple ingredient list reassures you of what you’re consuming:

• 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.

Crafting a Delicious Dairy-Free Quiche Filling

The key to a truly successful dairy-free quiche lies in finding the right milk substitute – one that mimics the richness and neutral flavor of traditional milk without introducing unwanted textures or tastes. Many plant-based milks can be too thin, leading to a watery custard, or carry strong nutty undertones that can overpower the delicate flavors of the quiche. For families with nut allergies, like mine, nut-based milks are also off-limits.

After much experimentation, I’ve discovered the perfect balance: a combination of rice milk and plant cream. Rice milk offers a wonderfully plain and unassuming flavor profile, but it’s typically too thin on its own. Pairing it with a thicker plant-based cream creates the ideal consistency, ensuring a rich, creamy, and satisfying quiche custard. I’ve had great success with both Country Crock Plant Cream (which contains coconut and sunflower, so be mindful of those allergies) and Silk’s Dairy-Free Heavy Whipping Cream Alternative, finding them interchangeable and equally effective. Choose whichever brand is most accessible or suits your specific dietary needs. You’ll typically find these plant-based creams in the refrigerated dairy or specialty foods section of stores like Walmart and Albertson’s.

Considering Homemade Gluten-Free Pie Crust Options

While store-bought crusts offer unparalleled convenience, I understand that sometimes you might prefer to bake from scratch, or perhaps the recommended Wholly Gluten Free crusts aren’t available in your area. In such cases, I’ve got you covered with two fantastic homemade gluten-free pie crust recipes. These recipes provide excellent alternatives, allowing you to enjoy this delicious quiche no matter your preference or local availability. You can use the versatile crust from my Faux Pecan Pie recipe, which also happens to be egg-free. Alternatively, try my dedicated homemade gluten-free pie crust recipe that uses an egg, offering extra ease and flexibility when handling the dough for a perfect quiche base.

Making This a Delicious Crustless Quiche

Absolutely! This recipe is incredibly adaptable, and a crustless quiche is a fantastic option if you’re looking to reduce carbs, cater to different preferences, or simply ran out of pie crusts. In my own family, half prefer crust and half don’t, so I often make one quiche with a crust and pour the remaining egg mixture into a separate greased baking dish.

You can use an 8×8 inch square pan, another round glass pie plate, or even a larger 9×13 inch pan if you’re making a single, larger crustless quiche. All options work beautifully! When baking crustless, the cooking time can vary slightly depending on the thickness of your pan and your oven’s precise temperature. I recommend starting to check for doneness around the 20-minute mark. You’ll know your crustless quiche is perfectly baked when the center is set and no longer wobbles when gently shaken. This flexibility means you can customize your quiche to fit your needs, ingredients on hand, and available time.

The Case for Fresh Bacon vs. Store-Bought Bacon Bits

While store-bought bacon bits might seem like a convenient shortcut, I strongly urge you to use fresh bacon for this recipe. The difference in flavor and texture is truly incomparable. Homemade crispy bacon offers a superior crunch and a more authentic, smoky taste that pre-packaged bits simply can’t replicate. More importantly, using fresh bacon allows you to render its fat, which is absolutely essential for caramelizing the onions. This bacon-infused grease creates a depth of flavor that is critical to the rich, savory profile of this quiche. Skipping this step would mean missing out on a significant layer of deliciousness, resulting in a quiche that’s simply not as rich or as good.

Planning Ahead: Storing and Freezing Quiche

This quiche is not only delicious fresh but also perfect for meal prepping and making ahead, making your life much easier! Baked quiche can be safely stored in the refrigerator for up to 3 days. To reheat individual portions, a quick microwave will do the trick. For an entire pie, preheat your oven to 350°F (175°C) and bake until warmed through, usually around 15 minutes. To prevent the crust edges from burning during reheating, be sure to cover them with aluminum foil or a specialized pie crust protector.

For longer storage, quiche freezes exceptionally well. Once baked and completely cooled, wrap the quiche first in plastic wrap, then securely in aluminum foil, and finally place it in an airtight plastic freezer bag. This triple layer of protection helps prevent freezer burn and maintains its quality.

When you’re ready to enjoy a frozen quiche, simply thaw it in the refrigerator overnight. Then, reheat it in your oven at 350°F (175°C) until it’s thoroughly warmed. Remember to cover the crust edges with aluminum foil or a pie crust saver to ensure they don’t burn while the center heats up.

Essential Tools for Your Quiche

Having the right kitchen tools makes the quiche-making process smooth and enjoyable. Here’s what you’ll need:

• Aluminum foil (for covering crusts)
• Kitchen scissors (ideal for quickly cutting bacon)
• Cast iron skillet (excellent for cooking bacon and caramelizing onions)
• Cutting board
• Chef’s knife
• Large mixing bowl
• Measuring cups and spoons
• Baking tray (to place pie crusts on)
• Wooden spoon or spatula
• Paper towels (for draining bacon)
• Hot pads or oven mitts
• Optional: Pie crust savers

Key Ingredients for Your Dairy-Free Gluten-Free Quiche

Gather these simple yet impactful ingredients to create your masterpiece:

• 12 oz package of high-quality bacon
• 1 large red onion
• 6 large eggs
• Nutritional yeast (for a cheesy depth of flavor without dairy)
• Salt and freshly ground black pepper
• Ground nutmeg (a classic quiche spice)
• Rice milk (the neutral base for our dairy-free custard)
• Silk Heavy Whipping Cream or Country Crock Plant Cream (for richness and thickness)
• Jarred minced garlic or fresh garlic cloves
• Two 9-inch gluten-free pie crusts (like Wholly Gluten Free brand)

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

Honestly, I can’t imagine a bad time for quiche! While it’s often seen as the quintessential centerpiece for holiday breakfasts and brunches – think Easter, Mother’s Day, or Christmas morning – its versatility extends far beyond special occasions. Any brunch gathering, big or small, instantly feels more elegant and satisfying with a savory quiche on the menu. But don’t limit it to morning meals! We frequently enjoy this bacon and onion quiche as “breakfast for dinner.” As someone who isn’t always keen on early mornings, having a delicious, make-ahead friendly dish like this allows us to savor those flavors anytime, making it a regular and much-anticipated rotation in our meal plans.

Complementary Sides for Your Quiche Feast

A well-chosen side dish can truly elevate your quiche into a complete and unforgettable meal. I particularly love pairing quiche with fresh vegetables, especially asparagus, as both evoke the delightful feeling of spring. My Roasted Garlic Balsamic Asparagus is an ideal companion, offering a bright, savory contrast to the rich quiche. With a veggie and perhaps some seasonal fruit, you’ve already created a balanced and delicious meal.

However, if you’re aiming to truly impress a crowd or simply want to indulge, feel free to expand your spread. Consider adding sweeter offerings like light and fluffy gluten-free vegan orange rolls, classic pancakes, or delicate gluten-free dairy-free crepes. For even more inspiration, explore my extensive list of 150+ allergy-friendly breakfast ideas to round out your perfect brunch or dinner.

Exploring Egg-Free Quiche Alternatives

If you or someone you’re cooking for requires an egg-free version of a savory breakfast pie, rest assured there are fantastic options available that are just as satisfying and delicious. While this particular recipe relies on eggs for its classic custard texture, I’ve developed other beloved dishes that hit all the right notes without them. I highly recommend trying my Egg-Free Frittata Cups or my hearty Egg-Free Breakfast Casserole. Both are tried-and-true recipes that are sure to please even the pickiest eaters and provide a wonderful alternative for an egg-free brunch or meal.

I haven’t yet experimented with adapting this quiche recipe using egg substitutes like “Just Eggs,” but it’s on my list! If you happen to give it a try before I do, please share your results in the comments below. Your insights and tips would be incredibly helpful for future readers navigating egg-free dietary needs!

Visual Guidance: Watch the Quiche Come to Life!

For those who prefer visual learning, I’ve created a comprehensive tutorial video that walks you through every step of making this gluten-free and dairy-free quiche from start to finish. Watching the process can be incredibly helpful, especially for key techniques. Pay close attention to how I achieve perfectly crispy bacon – a crucial step to ensure it doesn’t become soggy in the wet egg mixture. You’ll also see exactly how long and how brown I get my onions, which is essential for developing their deep, caramelized flavor. The video should autoplay right here on the page, but if it doesn’t, you can always find it embedded within the recipe card itself, or directly on my 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 Tutorial

Yield:
2 pies, or 16 slices

Prep Time:
30 minutes

Cook Time:
30 minutes

Total Time:
30 minutes

Indulge in this fantastic gluten-free and dairy-free quiche, effortlessly made with a store-bought crust for an elegant brunch without any stress. This recipe generously prepares two pies, perfect for sharing with family and friends. It features a full package of crispy bacon and sweet, slowly caramelized onions cooked in the rendered bacon grease, delivering an exceptionally rich and flavorful breakfast or dinner. This recipe is wonderfully accommodating, being free from: wheat, gluten, dairy, soy, fish, shellfish, peanuts, tree nuts, and sesame, covering 8 of the 9 major allergens.

Ingredients

• 2 Wholly Gluten Free 9″ pie crusts (1 package)
• 12 oz package of bacon, cut into bite sized pieces
• 1 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 cloves)
• 1/2 cup rice milk
• 1/2 cup plant cream by Country Crock or Silk’s Heavy Whipping Cream

Instructions

Preheat your oven to 375 degrees F.

Remove the pie crusts from their wrapper and allow to sit out for 10 minutes. Place the store bought crusts on a baking tray and dock the crust a few times with a fork. Bake for 10 minutes, and then set aside to cool.

Meanwhile, place your cast iron skillet over medium high heat. Cut your bacon into bite sized pieces with your kitchen scissors and cook until very crispy (this will be going in a wet mixture, so make sure it’s cooked thoroughly so it’s not chewy!). You don’t want to cook the bacon in long strips, because it will curl and some parts will not be sitting directly on the heat and therefore remain chewy. While this cooks, finely dice your red onion and set aside.

Once bacon is crispy, set aside on a paper towel lined plate. Leave enough bacon grease in the pan to coat it and to cook the onions in.

Lower your heat to medium and cook the onions until they’re brown, caramelized and delicious. This will take awhile, but are worth it! Stir frequently, but while they are cooking prepare the egg mixture.

In a large mixing bowl, crack the eggs, and then add the nutritional yeast, table salt, nutmeg, black pepper, garlic and plant whipping cream. Whisk until combined. Set aside.

When the onions are done, set on the same paper towel as the bacon. Spoon the bacon and onion mixture into the bottom of the two parbaked pie crusts. Divide it evenly and spread along the bottom.

Pour the egg mixture evenly between the two pie crusts.

Bake for 30-35 minutes or until the middle is done. Be sure to cover your crusts with aluminum foil or pie crust savers after around 10 minutes or so, so that they don’t burn.

Serve warm.

See above the recipe for pre-making, freezing or storage directions.

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

DON’T FORGET TO PIN IT! WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER GLUTEN-FREE AND DAIRY-FREE PINS FOR MORE ALLERGY-FRIENDLY INSPIRATION.