Gluten-free | Sugar-free | Dairy-free | Grain and nut free
Makes 6-8 portions
Why it's delicious
This recipe was inspired by Rowena and Chris, a wonderful couple that opened up their home to host a Bridget’s Healthy Kitchen cooking class and book launch for the people of Taree in rural New South Wales Australia. It was right at the start of the worst bushfire season in modern Australian history, so to be able to meet and greet all the wonderful people of Taree who were impacted by the fires was only possible thanks to the amazing generosity of Rowena and her husband. They also introduced us to Impossible pie so this healthy recipe is dedicated to them.
Helpful hints and tips
I used nitrate-free bacon as the nitrates used in the curing of bacon is very negative on our gut health. You can do a google search to see nitrate-free bacon shopping near you, with most organic stores stocking it and some really good supermarkets.
This recipe requires Bridget's Sticky Sauce, a healthy cooking sauce I use in many of my recipes. It's simple, healthy and packs a lot of flavour without adding unnecessary calories. If you need the recipe, you can get it here.
As this recipe is gluten-free, I have also used xanthan gum to provide elasticity and fluffiness that the gluten would otherwise provide.
- 2 tbsp Bridget's Sticky Sauce
- 1 medium onion, finely chopped
- 3 rashers of nitrate-free streaky bacon, thinly sliced
- 100 g (3.5 oz) gluten free flour, almond flour or sunflower seed flour
- ½ tsp xanthan gum
- Himalayan or mineral salt
- Freshly milled black pepper
- Very large handful of broccoli, zucchini, asparagus, fennel, cabbage, cauliflower or spinach chopped into small even pieces
- 6 large eggs, whisked well
- 200 ml (7 FL oz) non-dairy milk like unsweetened almond, oat, coconut or hemp Coconut oil for greasing
- Small handful of fresh basil, chives or parsley leaves, finely sliced
- Preheat your oven on 180C (350F)
- Heat a large frying pan or wok on medium to high heat and add the sticky sauce, quickly followed by the onion and bacon. Stir fry for 6-8 minutes or until the bacon and onion is well cooked through and golden.
- Allow the bacon and onion to cool for 5 minutes and then add to a mixing bowl followed by the flour, xanthan gum and a good pinch of salt and a grinding of pepper. Mix to combine.
- Add the chopped vegetables of your choosing followed by the eggs and milk, a little more salt and pepper and whisk well.
- Lightly brush a pie tin, oven proof frying pan or quiche pan with a little coconut oil and pour in the pie mixture.
- Sprinkle the top of the pie with fresh herbs and place the pie in the oven. Bake for 25-30 minutes until the pie is fully set and golden brown on top.
- Allow the pie to cool for 20 minutes before carefully removing the pie from the tin with a spatula. Slice the pie into 6-8 portions before serving or store well covered in the fridge for up to 3 days.