Crustless Quiche Lorraine

Serves 4

Classification: Maintenance, GF, LF

‘I was in France recently and rediscovered my love for Quiche Lorraine.  It is such a simple dish, yet is off-limits when treating SIBO due to the pastry, cream and gruyere cheese.  With some simple modifications, you can still enjoy this tasty treat from France at any time of the day or night.’ Rebecca Coomes


  • 5 eggs
  • 3 large rashers streaky bacon, chopped
  • 3 spring onions, sliced
  • 50g parmesan, finely grated
  • 1 cup almond milk
  • Pork lard for greasing (see recipe on page xx)


Pre-heat the oven to 180c.

Grease a fully enclosed ceramic flan dish with lard.

Heat a non-stick frying pan over a medium heat.  Add the bacon and cook through.  Set aside.  Reserve a few pieces of bacon for decoration.

In a large bowl, beat the eggs until combined.  Add in the almond milk and mix to combine.  Add in the bacon, spring onions and parmesan.  Stir to combine.

Carefully pour into the flan dish.  Top with the remaining bacon pieces.  Take care when carrying the dish to the oven.

Bake for 40-50 minutes until the flan is cooked through and golden on top.  Remove from the oven.

The quiche can be eaten hot or cold.

Works well with:

French style salad, recipe coming on next blog post!


Rebecca Coomes is an author, entrepreneur, passionate foodie and intrepid traveller. She transformed her health after a lifetime of chronic illness, and today guides others on their own path to wellness. She is the founder of The Healthy Gut, a platform where people can learn about gut health and how it is important for a healthy mind and body. Rebecca is also the author of the world’s first cookbooks for people treating Small Intestinal Bacterial Overgrowth (SIBO) and the host of the SIBO cooking show and The Healthy Gut podcast.

Rebecca Coomes SIBO

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