Egg-free cheese & bacon quiche

Egg-free cheese & bacon quiche

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(3 ratings)

Prep: 30 mins Cook: 1 hr Plus chilling


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
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    For the pastry

    • 225g plain flour
    • 100g butter



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 25g parmesan, grated



      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



      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



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

    • 85g mature cheddar, grated


    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.

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    Comments, questions and tips

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    14th Jun, 2019
    Distinctly questionable recipe. Aside from it using too much onion and too little cheese (which is just my opinion, I grant you), the cooking times are way, way off. This quiche remained almost completely liquid after the recommended 40 minutes at 130C Fan, so I had to turn the oven up to 180C Fan and it still took another 30 minutes to set and turn brown. Most other quiche recipes recommend 160-180C so I have no idea why this one is so low.
    16th Apr, 2014
    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?).
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