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