Lactose Free Bacon and Goat Cheese Quiche Recipe

Lactose Free Bacon and Goat Cheese Quiche Recipe

I love that I can make COMPLETELY different tastes and dishes out of the same basic recipe, just by switching up the “add-ins.” We can go from breakfast, like this dairy-free bacon and cheese quiche, to a dinner quiche (that even my “No Breakfast for Dinner” husband can’t argue with) like butternut squash, spinach, and caramelized onion.

This dairy-free quiche is delicious served as breakfast, lunch, or dinner, and leftovers reheat very well. I like to prep this ahead of time for an easy weekday breakfast, or a quick lunch with a side salad. My favorite part of this recipe is that it’s loaded with bacon flavor, but there are only 4 slices in the whole recipe.

How to make a goat cheese quiche at home?

Directions Preheat the oven to 425 degrees F. Heat the olive oil and butter in a large skillet over medium-high heat. Meanwhile, roll out the puff pastry on a lightly floured surface until large enough to fit in a 9-inch pie plate. Whisk the eggs, heavy cream, nutmeg, 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; pour over the greens.

Quiche Lorraine Recipe With Lactose-Free Milk

Serving a large crowd? Double the recipe and cook it in a 9×13 baking pan. This recipe is hardly the dish to make when you’re cutting back on salt. But if you just can’t get rid of your quiche craving, just omit the salt and use less bacon. Reduced sodium bacon also works. The key to the magic is to make the mixture smooth.

Then add the chopped bacon. Finally, sprinkle on the goat cheese. In a large bowl, whisk together 8 eggs, 2 teaspoons thyme, 1/2 teaspoon of salt and 1/4 teaspoon pepper. Add the coconut milk to the egg mixture, and whisk further to combine. Pour the egg/coconut mixture into the pie pan over the onion/bacon/goat cheese mixture.

Ingredients. 12 rashers lean back bacon (use more if you like) 500g packet puff pastry. Jar roasted peppers. 150g (5oz) pack of goat's cheese, sliced. Black pepper. To serve. Rocket leaves.

Roasted Tomato, Kale, + Herb Tofu Quiche with Oat Almond Crust gluten-free, vegan // yields 1, 9-inch quiche ~4 servings Edible Perspective. salt, hot sauce, extra virgin olive oil, gluten-free oats, firm tofu and 15 more.

Instructions. Preheat oven to 400 degrees Fahrenheit. Grease a 10-inch cast iron skillet or 9″ pie pan with olive oil or cooking spray. In a mixing bowl, stir together the almond meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.

Goat Cheese, Vegetable and Bacon Quiche

1. Preheat oven to 350°F. 2. Prepare crust: Cut the butter into small pieces and place in the bowl of a food processor with the flour, thyme, salt and 1/8 tsp. of the pepper. Pulse several times to combine. Pieces of butter should still be visible.

Instructions. Preheat the oven to 300ºF. Grease a 9×13-inch (quarter-sheet) pan very well with butter or olive oil. Set aside. In a medium-sized heavy bottom pan heat the olive oil over a medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil.

Lightly grease a 10-inch quiche/tart pan (or a pie plate) In a medium frying pan, cook diced onion with a bit of vegetable oil (or cooking spray) over medium-high heat until translucent and tender. Add in fresh spinach and cook until just wilted.

Position rack in center of oven and preheat to 400°F. Bake crust until golden brown, piercing with fork if crust bubbles, about 20 minutes. Transfer crust to rack.

Preheat the oven to 350F. Toss together the spinach, bell pepper, onion, nutritional yeast and fresh herbs, if using. Add to pre-baked crust. In the bowl that you used to mix the veggies, whisk together the eggs, milk, salt and pepper. Pour egg mixture over veggie mixture and garnish with reserved red pepper slices.

Leek Bacon and Goat Cheese Quiche

Top with pie weights and cover the edge with a pie shield or a piece of foil. Bake for 25- 28 minutes. Remove the weights and parchment paper, but keep the edge of the crust covered. Bake for an additional 10- 12 minutes, or until golden brown. Set the crust aside to cool completely before filling.

Use a whisk to beat the eggs with the half-and-half and season with salt and pepper. Pour over the bacon and cheese. Sprinkle the green onion on top and place into the oven. Lower the oven temperature to 375°F and bake the quiche just until the eggs set, about 25 to 30 minutes. Allow to cool slightly before unlocking the spring form pan.

Instructions. Line a 9-inch pie plate or tart pan with the pastry and refrigerate while you prepare the filling. Preheat the oven to 350 degrees. Melt the butter in a large sauté pan or cast-iron skillet over a medium flame. Sauté the leeks until well-softened, about 10 minutes. Do not allow to brown. Remove and set aside.

Preheat oven to 375°. Lay crust into pie pan, folding edges under at the rim to create a double thick edge. Press the bottom and sides of the crust against the pan firmly. Using the tines of a fork, crimp around the edges of the crust. Prick the bottom of pie crust several times with a fork.

Add the onion and cook, stirring occasionally, until it begins to soften, 2–3minutes. Add the asparagus and cook for 2–3minutes more, until the asparagus is crisp-tender. Remove the pan from the heat. To make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper.

Bacon, Onion and Goat Cheese Quiche

The basic quiche custard is made up of eggs, milk, and/or cream and from there, many filling combinations can be added to the quiche. Bacon, ham, cheese, mushrooms, greens, and vegetables are all great ingredients to add to a quiche. Perhaps the most popular quiche of all time is the Quiche Lorraine which combines cheese and bacon (or lardons).

Whisk together a dozen eggs, then pour them into the skillet over the veggies. Let the frittata cook for about 4 minutes, until it begins to set on the bottom. Add in the goat cheese and bacon. While the frittata is cooking on the stove, sprinkle the goat cheese and bacon over top. Transfer to the oven.

Set aside. Place olive oil a large skillet over place over medium high heat. Add in spinach and cook until spinach wilts, about 2 minutes. Add spinach to the prepared pan with the butternut squash, then top with chopped bacon. In a medium bowl, whisk together eggs, milk and salt and pepper.

Goat Cheese Alfredo Pasta. Even a lunch portion of fettuccine Alfredo has 800 calories and 48 grams of fat. Mine has less than 1/2 the calories, 1/5 the fat, and plenty of veggies, too.

Line the pie plate with the spinach leaves. Season with salt and freshly ground pepper to taste. 2. Heat the oil in a saucepan. Add the leek, cover, and sweat for 5 minutes. 3. Whisk the Canadian bacon, egg, skim milk, mustard, and goat cheese, and add the leek.

Goat Cheese Quiche Recipe

A savory Leek Bacon and Goat Cheese Quiche with a buttery crust and creamy custard of eggs, cream goat cheese and sprinkled with crisp bacon crumbles.

Secure the lid and let the kale cook for about 2 minutes or until bright green but slightly wilted. Remove the lid and let the kale mixture cool. In a large bowl, combine the eggs, half and half, nutmeg, salt and pepper. Whisk to combine, then stir in the kale, bacon and 1 cup of the cheese. Pour the filling into the pie shell.

Keto Crust-less Kale & Cheddar Quiche (with a Whole30 & paleo option!) This Crust-less Kale and Cheddar Quiche is so quick and easy to whip up for a keto breakfast or dinner. With a dairy-free option, this quiche can be Whole30 and paleo-friendly, too. Makes great leftovers! CourseBreakfast, Main Dishes. Prep Time 15 minutes. Cook Time 35 minutes.

In this gluten-free quiche recipe, I used two vegetables, leeks and mushrooms, a great combination with cheese in a light custard-like pie. The leeks are first lightly caramelized, giving the quiche a little sweetness. The mushrooms are lightly cooked, keeping their texture and not making them soft and soggy. To enhance the flavour, I added thyme.

Repeat with the remaining beets, then chop all beets to 1/2 inch pieces. Make the dressing: In a small bowl whisk together balsamic vinegar, honey, dijon mustard, garlic, salt, and pepper until combined. Slowly drizzle in olive oil while continuing to whisk constantly. Build the salad: Layer mixed greens in a serving bowl or platter.

10 Best Quiche with Goat Cheese Recipes

Heat a medium size oven safe skillet to medium heat. Add bacon to pan and cook until slightly crispy, approximately 3–4 minutes. Pour out bacon grease leaving a tablespoon still in the pan, place pan back on burner and add spinach. Stir until just wilted, about 2 minutes. Add in roasted red peppers and egg mixture.