Low FODMAP quiche lorraine
Today I have a recipe for low FODMAP quiche lorraine for you! Except for the crustless quiche that I shared several years ago, I have never shared a low FODMAP quiche recipe on Karlijn’s Kitchen before.
So I thought it was about time!
Quiche lorraine is a real classic quiche recipe and so that was the quiche recipe I wanted to share first.
This quiche has a shortcrust crust and has a filling of cream, eggs, bacon and cheese. It makes a delicious and filling dinner, served with a green salad on the side.
A quiche is also perfect to bring to a potluck, serve on a party, buffet or at Easter brunch. Cut your quiche into small slices, so everybody can try a piece.
Adding extra filling to the low FODMAP quiche lorraine
I went for the classic quiche lorraine recipe, so my filling was only eggs, cream, bacon and cheese. But there are many extra ingredients that you can add to your quiche lorraine for extra flavours.
If you want to add onion flavour, you can add the green parts of leek or spring onion. For extra veggies, you can add some low FODMAP vegetables of your choice, such as paprika, canned mushrooms or oyster mushrooms.
The classic recipe doesn’t contain any veggies, but I can imagine that you would like to have some vegetables with your dinner.
I didn’t add any vegetables to my quiche, but served a salad on the side made with lettuce, tomato, cucumber and paprika and got my serving of veggies in that way 🙂
Keep an eye on your quiche in the oven!
As you can see, my quiche became a little dark in the oven. I always say in my recipes that you have to keep a close eye on foods that are in the oven. And guess what I didn’t do myself this time..
Because the quiche tasted great, I still wanted to share it with you. So forgive me for the dark pictures! If you notice that the quiche gets too dark too quickly, you can cover it with some aluminium foil while baking.Print
Low FODMAP quiche lorraine! A classic quiche, but then gluten-free and low in lactose. Also delicious with a brunch or as a party snack.
For the crust
The recipe for the crust is from The Loopy Whisk
- 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 C)
- 1/2 tsp xanthan gum
- A pinch of salt
- 100 g (7/8 stick) cold butter, in cubes
- A 23 cm (9 inch) pie tin
For the filling
- 300 g (1 1/3 cup) bacon
- 4 eggs
- 200 g (3/4 cup) lactose-free creme fraiche
- 100–125 g (1 cup) grated cheese
- A pinch of cayenne pepper
- Pepper and salt
- 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 gom 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 pie crust for 15 minutes.
- Prick the bottom of the crust with a fork and bake for 10 minutes.
- Leave the oven on at 200 degrees Celsius (390 F).
- Bake the bacon in a pan until crunchy.
- Whisk the eggs together with the creme fraiche and the grated cheese in a bowl. Season with pepper, salt and a pinch of cayenne pepper.
- Divide the bacon over the bottom of the quiche and pour the egg mixture on top.
- Bake the quiche in the oven for 30 minutes, until golden brown.
- If the quiche gets dark too quickly, you can cover it with some aluminium foil (as you can see on the pictures, I forgot to do that, haha).
This recipe has four servings if you eat it as a dinner. If you serve the quiche on a party or brunch, you can easily cut it into 10 smaller pieces.
- Prep Time: 45 min + 1 h 15 min waiting
- Cook Time: 40 min
- Category: Dinner
- Cuisine: French
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