The best thing about quiche is it’s great for Breakfast, Lunch, or dinner.
Quiche is a great way to use up any leftover veggies you have and it’s easy to whip together. You really can’t go wrong with your choice of cheese and vegetables. To keep my quiche low-FODMAP, I used a combination of bell peppers, yellow zucchini squash, green onions, and baby kale and garnished the top with sliced tomatoes. Yum! Any pie crust will work here as well and the great part about this recipe is you don’t have to do any pre-baking. Score.
Yields 1 9-inch quiche
– 1 1/2 cups gluten-free flour blend (I use this Cup4Cup blend)
– 1tsp granulated sugar
– 1/2 tsp salt
– 1/2 cup unsalted butter, cold and cubed
– 1 large egg yolk
– 1/4 cup dairy free- or lactose-free milk
– 1tbs lemon juice
– 1/2 cup diced green onions (green part only if low-FODMAP)
– 1tsp garlic infused olive oil
– 2 cups chopped vegetables of choice (I used bell pepper and yellow squash)
– Any additional vegetables: I also added in baby kale and tomatoes. If you want to add any greens to your quiche, set aside 1 cup to add to the filling before you pour it into the crust. You don’t need to worry about cooking these greens ahead of time. I also topped my quiche with tomatoes. If you’d like to do this, slice your tomatoes ahead of time, and sandwich them between a few layers of paper towels to absorb excess water.
– Extra virgin olive oil or coconut oil for sauteing vegetables
– 6 large eggs
– 1 1/2 cups lactose-free milk (I used 2% milk)
– Pinch of salt and pepper
– 1 cup grated cheese (I used cheddar)
1. In a medium bowl, whisk together the flour, sugar and salt.
2. Add the cubed butter and either using your hands or a pastry cutter, incorporate the butter into the flour mixture until it begins to come together and the butter pieces are pea-sized.
3. In a separate bowl, whisk together the egg yolk, milk and lemon juice.
Note: The combination of the lemon juice and milk creates an alternative for buttermilk. For the crust, you should be fine using any sort of milk alternative or lactose-free milk.
4. Pour the egg mixture into the flour mixture and bring together with a fork.
5. Combine the dough into a disk and wrap in plastic wrap. Place in fridge while you work on the filling.
1. In a large pan, saute the diced green onions in the garlic infused olive oil for 2-3 minutes. Then, add the chopped vegetables, sprinkle with salt and pepper and cook until soft, about 7-10 minutes. Set aside.
2. In a large bowl, whisk the eggs, milk, salt and pepper together.
Note: I have not tested making quiche with a non-dairy milk; I’ve only used lactose-free milk.
3. If you are adding spinach or baby kale to your quiche, mix the greens into the egg mixture now.
Putting it all together
1. Once your filling is ready, roll out the crust. I find that any gluten-free crust is really difficult to roll out, so here’s what I normally do:
2. Add the cooked vegetables to the bottom of the pie crust (still unbaked!)
3. Sprinkle half of the shredded cheese over the vegetables, and pour on the egg mixture.
4. Top with remaining cheese and then tomatoes if using.
5. Bake for 45-55 minutes until the quiche puffs up and isn’t jiggly in the middle when you shake it. Allow to cool for about a hour, and then serve. The quiche will set up more the longer you let it cool.
Note: This recipe has been adapted from Gluten-Free Asparagus Quiche from Joy the Baker.