Prep time & Cook time: Less than 2hrs
INGREDIENTS, (SERVES 6-8)
200ml Lactose Free Cream
125g cheddar cheese, grated
200g Lean Smoked Bacon
1/4 tsp Black pepper
5g Dairy free vegetable fat or baking margarine, (to grease tin)
1 tbsp Oil, (to fry bacon)
200g Gluten Free low fodmap plain Flour, (plus flour to dust)
100g Dairy free firm Vegetable fat or baking margarine
1/4 tsp Pepper
1 tsp Xanthan Gum
Or 375g, (one pack) Gluten free, low fodmap Shortcrust Pastry
TO MAKE THE PASTRY
Weigh flour and place into a bowl with the Xanthan gum, salt, and pepper.
Double Cheese and Bacon Quiche
Cut the vegetable fat into cubes and add to the flour and mix. Rub the mixture with your fingertips until small crumbs are formed.
Beat egg, make a small well in centre of mixture and add the egg.
Knead dough into a ball, cover in Clingfilm and place in fridge for 30 minutes to chill.
TO MAKE THE FILLING
Pre-heat oven at 180oC Fan oven
Roll out the pastry dough on a lightly floured surface.
Lightly grease the quiche tin with dairy free butter or baking margarine.
Using a spatula, flip one side of the pastry over the rolling pin and carefully place the pastry over the tin.
Carefully fit the pastry into the tin carefully using your fingers to fit the edges and prick the base several times with a fork.
Line with greaseproof paper leaving a slight overlap.
Fill with baking beans and chill for 10 minutes.
Remove the tin from the refrigerator and blind bake for 10 minutes.
Chop the bacon into small pieces.
Heat 1 tbsp of oil in a frying pan and cook the bacon for 3 minutes or until cooked though. Once cooked, leave to cool.
Remove pastry from oven, cool for 5 minutes and remove the beans and paper.
Trim the pastry edge with a knife for a neat finish.
Mix the cream, salt, pepper, and eggs then add the cheddar cheese, mix, and pour into the quiche tin.
Add the bacon bits evenly over the mixture.
Bake in the oven for 30 minutes or until golden and the mixture cooked through.
This recipe has been reviewed and approved by Everyday Nutrition Founder and Accredited Practising Dietitian, Joanna Baker.