A vegetarian quiche inspired on caprese salad: gluten-free quiche caprese! With mozzarella, tomato and basil. Low FODMAP and low lactose.
The recipe for the quiche crust is based on this recipe by The Loopy Whisk
For the crust
- 120 ml (1/2 cup) cold water
- 1 tbsp apple cider vinegar
- 150 g (1 1/4 cup) gluten-free flour (I used Schär Mix It Universal) or a mix of gluten-free flour mix and buckwheat flour (I used 100 gram gluten-free flour and 50 gram buckwheat flour)
- 1/2 tsp xanthan gum
- A pinch of salt
- 100 g (7/8 stick) cold butter, in cubes
- A 22 cm (8.75 inch) quiche pan
For the filling
- 1 tbsp gluten-free breadcrumbs
- 5 eggs
- 300 gram (10.6 oz) cherry tomatoes, halved or roma tomatos, sliced*
- 1 green or red bell pepper*
- 250 ml (8.5 oz) lactose-free whipped cream
- A handful of fresh basil
- 1/2 tsp pepper
- 1/2 tsp salt
- 1 buffalo mozzarella
For the crust
- Mix the cold water with the apple cider vinegar and put this into the freezer until you need it.
- Sieve the gluten-free flour with the xanthan gum and the salt in a bowl.
- Add the cubes of butter and knead this with your fingers until you have fine crumbles.
- Add the cold water-vinegar mixture. Add a tablespoon at a time and mix the dough with a for until it starts to stick together. You need about 6-8 tablespoons.
- Form the dough into a disk and wrap it in cling film and leave to rest in the fridge for at least 1 hour.
- Pre-heat the oven to 200 degrees Celsius (390 F).
- Roll out the dough until it is about 2-3 mm thin and larger than the pie tin in diameter, about 28-30 cm (11-12 inches).
- Carefully lift up the pie crust and lay it over the baking tin. Carefully press it into the tin. Remove any pastry that is sticking over the edge.
- Refrigerate the crust for another 15 minutes.
- Prick the bottom of the crust with a fork and bake for 10 minutes.
- Lower the oven temperature to 180 degrees Celsius (350 F).
- Divide 1 tbsp gluten-free breadcrumbs over the quiche crust.
For the filling
- Beat the eggs with the lactose-free cream in a bowl. Season with a pinch of salt and pepper.
- Wash the cherry tomatoes and cut them in half. Spread the cherry tomatoes over the bottom of the quiche.
- Wash the bell pepper and cut into small pieces. Spread this over the quiche base as well.
- Pour the egg mixture into the quiche tin.
- Spread the fresh basil over it.
- Cut the mozzarella into slices and divide it over the quiche.
- Place the quiche in the oven for 45 minutes.
*Please note: the low FODMAP amounts for tomatoes have changed in 2022. A low FODMAP serving for cherry tomatoes is now 45 grams (3 tomatoes). For regular tomatoes this is 65 grams (1/2 tomato) and for roma tomatoes 75 grams (1 tomato). In addition, the low FODMAP quantities for bell peppers have also changed. Red bell pepper is now low FODMAP up to 43 grams. Green peppers are allowed in larger quantities, up to 75 grams. Have you never reacted to bell peppers or tomatoes? Then you can simply make this dish with the ingredients below. You can also use red bell peppers instead of green ones. Are you still in the elimination phase or do you have the idea that you are reacting to bell peppers and tomatoes? Then I recommend using green bell pepper in this dish and replacing the 300 grams of cherry tomatoes with 300 grams of roma tomatoes or 260 grams of regular tomatoes, sliced. Then you stay within a safe low FODMAP portion. If you choose to use cherry tomatoes, a 1/7th portion of this quiche is a low FODMAP portion. Cherry tomatoes are low FODMAP up to 45 grams per serving.
- Category: Dinner
- Method: Oven
- Cuisine: French
- Serving Size: 1 serving (1/4 of the recipe)
- Calories: 703
- Fat: 54
- Carbohydrates: 36
- Fiber: 3
- Protein: 19
Keywords: gluten-free quiche, gluten-free quiche caprese, low FODMAP quiche, low FODMAP quiche caprese