A wholesome twist on a classic comfort food, this Gluten-Free, Dairy-Free Leek & Bacon Quiche brings together savory flavor and nutritious ingredients in one simple dish. Perfect for breakfast, brunch, or a light dinner, it’s designed to be gentle on the digestive system while still delivering on taste.
Swapping traditional pie dough for a gluten-free crust—made with nutrient-rich alternatives like almond flour or rice flour—makes this quiche accessible for those with gluten sensitivities or celiac disease. Gluten-free grains and flours can also be easier to digest and may help reduce bloating for some people.
Leeks, a close relative of garlic and onions, offer a mild, slightly sweet flavor and are packed with antioxidants, vitamin K, and folate. They support heart health, healthy digestion, and contain prebiotics that feed beneficial gut bacteria. When paired with bacon, which adds protein and depth of flavor, leeks help create a well-balanced, satisfying meal.
The base of the quiche features eggs and unsweetened dairy-free milk, providing a rich source of high-quality protein and essential vitamins like B12 and choline. Replacing traditional cheese with a plant-based alternative keeps the recipe dairy-free while still providing the creamy, cheesy texture you expect in a quiche—without the lactose.
Whether you’re avoiding gluten and dairy or just looking for a lighter take on a brunch favorite, this quiche offers a nourishing, flavorful option the whole table can enjoy.
Recipe
11.2 oz. (320g) gluten-free savory pie crust (store-bought or homemade – look for one made with almond flour, rice flour, or oat flour)
2 leeks, sliced
8.8 oz. (250g) lean bacon strips
3 medium eggs
8.5 fl oz. (250ml) unsweetened dairy-free milk
2.6 oz. (75g) dairy-free grated cheese
How to Prepare
Preheat the oven to 400°F (200°C). Grease a pie pan, line with pastry.
Fry bacon until golden, drain on paper towels. Cook the leek in bacon fat for 5 minutes over high heat.
In a bowl, beat eggs with milk, mix in cheese, bacon, leek, and season with ground black pepper. Pour into a pie dish, bake for 25-30 minutes until golden and set.
Cool 5-10 minutes before slicing.
