Candida Diet Friendly Dairy Free Quiche Lorraine
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- ½ cup dairy free butter, cold and cubed
- 3–4 tbsp ice water
For the filling
- 6 oz bacon, cut into ½-inch pieces
- ½ cup shallots, thinly sliced
- 4 large eggs
- 1 can (13.5 oz) full-fat coconut milk
- ½ tsp dijon mustard
Chef's tipUse the same amount. Yellow mustard is milder and more vinegary - taste, then add a little more if needed. - ¼ tsp ground nutmeg
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- 1
In a large mixing bowl, whisk together the flour and salt. Add the cold cubed dairy free butter and use your fingertips to work it into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Drizzle in ice water one tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or wet. Shape into a disk, wrap tightly, and refrigerate for 30 minutes.
- 2
Preheat the oven to 375°F (190°C). On a lightly floured surface, roll the chilled dough into a 12-inch circle about 1/8 inch thick. Carefully transfer it to a 9-inch pie dish, pressing it gently into the bottom and sides. Trim any overhang to about 1/2 inch, fold it under, and crimp the edge. Prick the bottom all over with a fork.
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