31 August 2017

Bacon and Egg Pie - Crustless, So Naturally Gluten-Free (Dairy-Free, Too)

Bacon and Egg Pie - Crustless, So Naturally Gluten-Free (can be made dairy-free) / www.delightfulrepast.com

Breakfast bakes made with good bread are something I really enjoy, but I had a gluten-free guest coming and had to come up with one that didn't contain bread.

And she's gone dairy-free as well, so I made it with rice milk rather than my usual organic 2% milk. Like other dairy-free people I know, she tolerates butter well, so I went ahead and followed my inclination to brush the layer of potatoes with a little butter (but resisted my inclination to throw in some cheese!).

I'm inclined to throw some cheese into just about everything! This could be jazzed up any number of ways; but we were going to be having a spicy main dish, vegetables and big salad for lunch, so I made this stone plain and offered salsa and shredded cheese on the side.

Since this was breakfast, we had fruit and gluten-free scones along with the pie, as well as copious amounts of English breakfast tea. For lunch or dinner, I'd have salad on the side and a glass of wine, such as Castello di Amorosa Gioia, a perfect summer sipper.

Bacon and Egg Pie - Crustless, So Naturally Gluten-Free (can be made dairy-free) / www.delightfulrepast.com
Don't forget to Pin it! 


Bacon and Egg Pie


(Makes one 9-inch pie)

2 to 3 (about 14 ounces/397 grams total) Yukon Gold potatoes, microwaved/baked and cooled, then peeled or not
8 ounces (227 grams) bacon, sliced crosswise 1/4 to 1/2 inch, cooked crisp
2 tablespoons (1 ounce/28 grams) unsalted butter, melted, or bacon grease
7 large eggs
1/2 cup milk or dairy-free milk
1/8 and 1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/4 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
Options: cheese; diced green chiles; sautéed onions, red bell peppers and/or mushrooms; leftover cooked vegetables. But not too much or you'll need a deep-dish pie plate, which I don't have.


1 Preheat oven to 350F/180C/Gas4. Spray a 9-inch pie plate with cooking spray. Cut the potatoes in quarters lengthwise; slice about 1/4 inch thick. Line bottom of pie plate with the potatoes, squeezing in little bits to make a solid potato layer. Brush the potatoes with melted butter* and sprinkle with 1/8 teaspoon salt. Top with the bacon and any optional ingredients.

* If using leftover bacon grease instead of butter, you might want to skip the salt on the potato layer.

2 In 2-quart bowl (I use a 2-quart glass measure because the spout makes pouring easier), whisk together eggs, milk, 1/4 teaspoon salt and seasonings. Put the pie plate with potatoes and bacon on a rimmed baking sheet and put it in the oven. Pour the egg mixture over potatoes and bacon.

3 Bake about 25 minutes, or until eggs are set in the center. Let stand 10 minutes before cutting.

60 comments:

Thomas "Sully" Sullivan said...

Dunno what it is, but my tastebuds are the last things to wake up. I wake up fast in every other way and am one of those annoyingly cheery people right out of bed. Not so tastebuds. This last has no downside really except that breakfast is kinda generic to me. Add generic omelet. I doubt I would distinguish the differences in your recipe from an unadulterated omelet, but everything you describe sounds copacetic to me. Only qualification I would make is that substitutions (gluten restriction et al) often seem to make things more dry. A good glass of high-pulp orange juice would seal the deal.

Jean | DelightfulRepast.com said...

Yes, high-pulp orange juice, please! About the "unadulterated omelet," I was going to mention something about that but didn't want the post to get too long. The advantage to this over the omelet (or scrambled eggs, etc) is that you can make it a bit ahead and be enjoying your guests or family while it bakes, rather than being tied to the stove.

Angie Schneider said...

This is GREAT for any meal, any time, Jean. As much as I love crust, a crustless quiche is actually what I NEED when I am trying to go low carb. Excellent!

Jean | DelightfulRepast.com said...

Thanks, Angie. I probably eat altogether too much crust as it is, without having crust for breakfast! :D

Louca por porcelana said...

It looks so good!Thanks for sharing!Hugs,Maristella.

Jean | DelightfulRepast.com said...

Thank you, Maristella!

Pom Pom said...

I'm forever bookmarking your posts, Jean! Yummy! That's true about butter. I didn't know for sure but I don't have problems with butter, just everything else dairy.

Jean | DelightfulRepast.com said...

Karen, thank you! I appreciate that! I hope I don't develop a problem with dairy, I'd really miss my cheese.

Tony Grant said...

Great transport cafe grub there Jean. I can see sweaty lorry drivers tucking in and bulking up with enough protein to last another 200 miles driving. This is something even I can make!!!

Jean | DelightfulRepast.com said...

Tony, thanks for looking out for the sweaty lorry drivers! :D You're a hoot!

Rhyming With Wine said...

Ooh yum! This is my hubby's kind of thing to a tee as he's not a pastry lover. I've just mentioned it to him and he's already looking forward to it! Thanks for linking to #DreamTeam Jean x

kitty@ Kitty's Kozy Kitchen said...

I generally eat a crustless quiche every morning, Jean, so that I can have my homemade bread and jam!! Aren't you the sweetest hostess to accommodate your guest with her dietary issues. Your quiche sounds wonderful and I'm sure that she appreciated it very much.

Jean | DelightfulRepast.com said...

Dawn, thank you! Do let me know how he liked it!

Jean | DelightfulRepast.com said...

Thanks, Kitty. I do *try* to accommodate, but so many people with different issues is making a dinner party these days next to impossible! :-)

ellen b said...

Delicious!

The Joy of Home with Martha Ellen said...

I would have to put cheese in this dish as well, Jean. It's difficult when we have guests that have dietary issues. I hope your guest appreciated you sweet efforts. ♥

Lorrie said...

This looks very yummy, and would carry a person well through the morning.

Jean | DelightfulRepast.com said...

Thanks, Ellen!

Jean | DelightfulRepast.com said...

Yes, Martha, she did, thank you!

Jean | DelightfulRepast.com said...

Thank you, Lorrie. It really does carry me through the morning - I need my protein - no sweet coffee and donut breakfast for me!

Cheryl said...

This yummy pie looks like it would be a great dish for those of us who enjoy breakfast for dinner. (I'd certainly eat this at breakfast time, but I'm not too much on cooking early in the morning. #nightowl)

Jeanie said...

This looks great. I don't have to worry about gluten but it's always good to have in the arsenal -- and anything with eggs is always a favorite!

Jean | DelightfulRepast.com said...

Thanks, Cheryl. I'm definitely a breakfast-for-dinner kinda gal too. I've actually been doing all my cooking in the morning during the hot weather. Sometimes I'm cooking dinner at 5 a.m.! I'm not a night owl like you.

Brooks said...

If I were to forgo crust in a pie, potato would be my first runner up as an alternate choice. You have a lovely looking dish here, and one that can play for any meal period is a plus. I applaud your altruistic efforts to accommodate your guest's diet. Nice work, Jean!

Jean | DelightfulRepast.com said...

Jeanie, I'm glad I don't either - pie crust and bread are my favorites!

Jean | DelightfulRepast.com said...

Thank you, Brooks! And yet I am going to a dinner party at her home in a few days, and she has forewarned me that everything has garlic (to which I am allergic) in it. Oh well.

Pauline Wiles said...

Wonderful recipe, thanks Jean. I can definitely see myself making this, especially if I get organized and use leftover potatoes from an earlier day. Pinned!!

Jean | DelightfulRepast.com said...

Thank you, Pauline. Yes, it's an excellent way to use leftover potatoes. I didn't have any, so I microwaved them. Thanks, too, for the Pin!

Southern Food Junkie said...

That looks soo good. I could have eaten some of that this morning! Thanks for sharing.
#bloggerspitstop
Thanks,
Ronnie

Jean | DelightfulRepast.com said...

Ronnie, thank you. Can't go wrong with bacon, right?!

Susan J Meyerott, M.S. said...

Jean, thanks to you, it's crustless quiche tonight! One thought to pass on to your readers on 'problems with dairy'--if the problem is lactose intolerance, high/full fat organic cream, cheeses and butter are the answer. When you reduce the fat (non-fat, 1-2%) you reduce the fat, leaving the milk sugar--lactose--in a more concentrated form.

As always you make it look and sound so good. And what a wonderful hostess you are! Always treating your guests so thoughtfully!

Jean | DelightfulRepast.com said...

Thank you, Sue. And thanks for more info on lactose intolerance/dairy-free. I'll pass it along, and maybe I'll be able to work it into a blog post!

Random Musings said...

Sounds really nice and easy to make too which is a bonus
Thanks for linking up to #AnythingGoes :)
Debbie

Jean | DelightfulRepast.com said...

Thanks, Debbie. I like to do "easy" every once in a while! :-)

Grammy Dee | Grammy's Grid said...

Never heard of such a pie but sounds yummy! Thank you Jean for linking up at the #BloggingGrandmothersLinkParty. I shared your post on Facebook, Google+, Pinterest, and Twitter.

Margie said...

Yum! I've tried coconut milk, soy milk, and almond milk, but this is the first time I've heard of rice milk!

Miz Helen said...

I just pinned your Egg Pie, it looks awesome! Thanks so much for sharing with us at Full Plate Thursday. Have a great weekend and come back to see us real soon!
Miz Helen

Sippity Sup said...

This is a beautiful pie and a great way to start the day. GREG

Jean | DelightfulRepast.com said...

Grammy Dee, your SM shares are much appreciated! I love a good breakfast bake when I'm making eggs for more than 2 or 3 people - so much easier.

Jean | DelightfulRepast.com said...

Margie, we use rice milk every day on our oatmeal. I'm not sure why, because we are not dairy-free, just something we started doing years ago.

Jean | DelightfulRepast.com said...

Miz Helen, thank you so much! Much appreciated.

Jean | DelightfulRepast.com said...

Thanks, Greg. It's so easy to precook the potatoes and bacon, then just stir it up in the morning and bake it. Much easier than standing at the stove cooking breakfast for 4 to 6 people!

Cocoa and Lavender said...

I need a breakfast dish for a staff meeting this week. I think I may just have found the perfect recipe! It gets high marks for being gluten-free and dairy free – something very much needed for a large staff with lots of needs. Thanks, Jean!

Jean | DelightfulRepast.com said...

Thank you, David. It is getting tricky, isn't it, feeding a group these days!

Richard Sheppard said...

Yummy, yummy! I'm going to have to make this one and soon!

Jean | DelightfulRepast.com said...

Richard, thank you. I hope you like it. I wish I had a big slice right now!

Annette, 3 Little Buttons said...

Jean, that was so kind of you to think of your guest and come up with a wonderfully different breakfast alternative. It sounds very tasty, and I can imagine this would be perfect as a little evening treat alongside a good movie too. #DreamTeam xx

Jean | DelightfulRepast.com said...

Thank you, Annette. Yes, I'm happy to have it in the evening with tea and toast and call it dinner!

Christie Hawkes said...

Looks delicious! Thanks for linking up at #BloggingGrandmothersLinkParty.

Jean | DelightfulRepast.com said...

Thank you, Christie.

Anonymous said...

Oh, this is such a good dish! We love it with fresh sautéed mushrooms and streamed spinach added. Usually I brown the chopped potatoes with a few fresh chives. (Now that I can't do onions.) Thanks for more great ideas for additions!
Love,
Lily

Jean | DelightfulRepast.com said...

Dear Lily, thank you! AND thanks for reminding me about chives! I do love simple things like this (or pancakes) for dinner, too, especially when I can't think of anything I'm in the mood for. (You can't do onions, and I can't do garlic, we're a fine pair!)

Anonymous said...

Yes Jean, we are a fine pair! I thought of that when you mentioned recently that you couldn't eat garlic. I would be lost if I couldn't have either one!
Now I am back to being able to drink tea again. You can imagine my JOY! A cup each day is amazingly special time of luxury.
xo,
Lily

Jean | DelightfulRepast.com said...

Lily, I cannot imagine not being able to drink my tea! groaaaaann And if I were having it just once a day, I'd really make a huge deal of it! :-) Glad you can do that now. xo

Sue Loncaric said...

Hi Jean! What a delicious way to start the day or perfect for a light lunch. Thanks for sharing your recipe with us at #BloggingGrandmothersLinkParty.

Jean | DelightfulRepast.com said...

Thanks, Sue! Yep, I like to start my day with some protein!

Miz Helen said...

Congratulations!
Your post is featured on Full Plate Thursday this week and we have pinned it to our Features Board. Thanks so much for sharing with us and have a safe weekend!
Come Back Soon,
Miz Helen

Jean | DelightfulRepast.com said...

Thanks so much, Miz Helen! Wishing you a wonderful weekend.

aginglikeafinewine.com said...

I'm always looking for new breakfast casserole type recipes. This sounds like it would please everyone! Thank you for sharing at #BloggingGrandmothersLInkParty!

Jean | DelightfulRepast.com said...

Thank you, ALAFW! I hope you'll enjoy it as much as we do!

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