Egg-free cheese & bacon quiche

Egg-free cheese & bacon quiche

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

Prep: 30 mins Cook: 1 hr Plus chilling

Easy

Serves 8
Good Food's Shopping coordinator, Sarah Sysum, shares her tried-and-tested egg-free quiche recipe

Nutrition and extra info

  • Egg-free

Nutrition: per serving

  • kcal508
  • fat40g
  • saturates22g
  • carbs26g
  • sugars3g
  • fibre1g
  • protein13g
  • salt1.23g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

    For the pastry

    • 225g plain flour
    • 100g butter
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 25g Parmesan, grated
      Parmesan

      Parmesan

      parm-ee-zan

      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

    • pinch of cayenne pepper

    For the filling

    • 1 tbsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 1 large onion, finely sliced
      Onion

      Onion

      un-yun

      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 200g chopped smoked streaky bacon
    • 2 tbsp egg replacer (we use Ener-G for recipes like quiches that need particular help setting; as brands vary, follow pack instructions)
    • 2 tsp plain flour
    • 300ml double cream
    • 4 tbsp milk

      Milk

      mill-k

      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

    • 85g mature cheddar, grated

    Method

    1. Either by hand or in a food processor, mix the flour, butter, cheese and pepper with enough cold water to combine, then knead lightly until smooth. Roll out the pastry and line a 23cm loosebottomed tart tin. Cover with cling film and chill for 30 mins. Any leftover pastry can be frozen for up to 1 month.

    2. Heat oven to 200C/180C fan/gas 6. Remove cling film, line with greaseproof paper, fill with baking beans and bake for 15 mins until the sides are crisp. Remove beans and paper, then return pastry to the oven and cook for another 5-10 mins until lightly golden. Cool.

    3. To make the filling, heat oil in a pan. Cook the onion until soft and the bacon until browned. Scatter over the pastry base, discarding excess fat, followed by half the cheese. Whisk the egg-free substitute, flour, cream and milk together and pour into case. Scatter remaining cheese on top.

    4. Lower the oven to 150C/130C fan/ gas 2 and bake the quiche for 35-40 mins, or until the filling is set and the top brown. Stand for 10 mins before removing from the tin.

    Ads by Google

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.

    Comments (1)

    stripy-cat's picture
    5

    Excellent recipe. Texture and taste reminded me of the 'old days' when I could eat eggs. I've been missing quiche since then and this is a winner. I used Orgran egg replacer and the same quantities worked perfectly. I'm going to try this with different fillings next time (asparagus and parma ham?).

    Questions (0)

    Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

    Be the first to ask a question about this recipe…

    Tips (0)

    Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

    Be the first to suggest a tip for this recipe…