Gluten free, Lactose free Egg and Bacon Pie and Flaky Quiche Crust recipe

Have made this recipe with my daughter twice now and really enjoyed it both times. Very easy to make and sooooo delicious.

She converted two recipes from normal to gluten and lactose free and we have had to adjust the crust slightly by adding a bit more flour than was in the original recipe, but we are still very happy with the outcome.

When we made the recipe the first time we added onion, but on the second one we left it out as my daughter is trying to stay away from some foods that seemed to be inflammatory markers for her Coeliac disease. Instead she sliced up some mushroom and cooked this up.

Flaky Quiche Crust Recipe

Ingredients

• 1 Large egg
• 2 1/2 tablespoon of iced water (we just put some ice cubes in the glass to make it icy)
• 2 1/2 cups of gluten free plain flour
• 1/2 teaspoon sea salt
• 10 tablespoon dairy free butter/margarine (we use Nuttelex), sliced into small cubes

Note:  Original recipe had 2 cups of flour, but we added an extra 1/2 cup

Directions

• In a small mixing bowl, whisk together the egg and ice water. Set the bowl aside.
• In the bowl of a food processor, add the flour and salt. Pulse briefly until mixed. 
• Add in the cubed butter/margarine pieces and pulse until the mixture is mixed well. NOTE: the original recipe said that the mixture should resemble coarse meal, BUT we found it did not look like this, that it looked more like a butter icing mix, which is why we added the extra 1/2 cup of flour. The cooked pie crust still tasted excellent.
• Add in the egg/ice water mixture. Pulse again until a dough forms. We decided to not add any more flour, and though the dough is very very soft, it still works well.
• Spray your pan or dish beforehand.
• Transfer the dough to the pan or dish and I found that a piece of baking paper placed over the top of it worked very well. Using your hands, carefully spread the dough out so the it covers the base and sides, making sure it is fully covered.
• Put the pan or dish in the freezer for approximately 20-25 minutes (the original recipe had us put it in the freezer, but we tried it in the fridge as well and it works the same) Apparently for a flaky quiche crust it's important that the crust is cold when it's filled and cooked.
  
  
  
  

Filling for Egg and Bacon Pie 

Ingredients 

• 6 eggs
• 1 tablespoon dairy free butter/margarine
• 2 cups finely diced onion; or same quantity of evenly sliced Mushrooms (on the 2nd pie that we made, we left the onion out replaced it with the mushrooms and it still tasted great) 
• Salt and pepper to taste
• 3/4 cup Lactose Free Cream
• 340 grams diced and cooked bacon
• 1 cup lactose free grated cheese (we made this the 2nd time after COVID-19 craziness had hit the shops and had to use sliced cheese, diced finely - worked out well)

Directions

• If you are using the onion, then saute it with the dairy free butter/margarine until soft, then remove from the pan and set aside; or do the same with the Mushrooms if you are using these instead.
• Cook the diced bacon.
• Whisk together the eggs and add salt and pepper to your taste.
• Add cream to eggs.
• Add cheese, bacon and onion or mushrooms, to the eggs and pour into the pie crust.
  

The original recipe had us cooking this for 35-40 minutes, but we found it took 50-55 minutes on 180C. Check the middle to make sure it's not wobbly.

Because of COVID-19, we are trying to eat out of the freezer, so we decided to have this with potato gems and used the salad we had in the fridge on the day.

I hope you enjoy it as much as we did. It will definitely be made again. The pie actually fed the three (3) of us for tea, with my husband pinching a second helping. As well as feeding my daughter and i for lunch over the next two (2) days. If you wondered why I have two different pie pans, its because I actually started in a glass one, and then realized I needed the larger metal container.