A salmon and spinach quiche with spinach leaves on the side

Low FODMAP salmon spinach quiche

I think a quiche is the perfect brunch recipe, for example when you organise an Easter or Christmas brunch.

You can prepare quiche beforehand, it is easy to share with a group of people and a lot of people like it. For Easter, I made this low FODMAP salmon spinach quiche and it was a huge succes!

I, personally, have never been such a big fan of quiches. In my memory, quiches are always very heavy and have you feeling full after eating a single slice.

That is the reason why I shared a recipe for a lighter crustless quiche on the blog. But surprisingly, I did really like this salmon and spinach quiche with a real crust too.

I love love love the combination spinach and salmon anyway and this quiche was not as heavy as I remember quiches to be. A real delicious addition to your dinner, lunch or brunch! 

The gluten-free quiche crust

It takes a little time to make the crust of the quiche because it has to rest in the fridge for an hour, but it really is worth the wait.

I have tried to make a quiche with gluten-free puff pastry before, but that didn’t work out. The puff pastry crust was both soggy and so hard that you could break your teeth on it.

Since then, I prefer making my crusts from scratch and this crust is wonderful. Flaky, buttery and not too hard. 

On my blog, you can also find a recipe for a classic quiche lorraine. Definitely check that recipe out too if you like quiches! 

A low FODMAP salmon and spinach quiche photographed from above
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A salmon and spinach quiche with spinach leaves on the side

Low FODMAP salmon spinach quiche

  • Author: Karlijn
  • Total Time: 2 hours 40 min
  • Servings: 4 1x


A low FODMAP salmon spinach quiche! A super simple filling, but só só tasty. Perfect for a brunch or picknick. Gluten-free and low lactose.



The recipe for the crust is from 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 C)
  • 1/2 tsp xanthan gum
  • A pinch of salt
  • 100 g (7/8 stick) cold butter, in cubes
  • 22 cm (8.75 inch) quiche pan

For the filling

  • (Garlic-infused) olive oil
  • 400 g (14 oz) fresh spinach
  • Two stalks of spring onion, the green part
  • 4 eggs
  • 200 g (7/8 cup) crème fraîche
  • 200 g (7 oz) smoked salmon
  • Pepper and salt
  • 75 g (3/4 cup) grated cheese


  1. Mix the cold water with the apple cider vinegar and put this into the freezer until you need it.
  2. Sieve the gluten-free flour with the xanthan gum and the salt in a bowl.
  3. Add the cubes of butter and knead this with your fingers until you have fine crumbles.
  4. 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.
  5. Form the dough into a disk and wrap it in cling film and leave to rest in the fridge for at least 1 hour.
  6. Pre-heat the oven to 200 degrees Celsius (390 F).
  7. 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).
  8. 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.
  9. Refrigerate the pie crust for another 15 minutes.
  10. Prick the bottom of the crust with a fork and bake for 10 minutes.
  11. Lower the oven temperature to 180 degrees Celsius (350 F)

The filling

  1. Heat some oil in a pan and fry the spinach until softened.
  2. Cut the spring onion into rings and add to the spinach. Season with salt and pepper and turn off the heat.
  3. Cut the salmon into pieces.
  4. Whisk the eggs together with the crème fraîche. Stir in the spinach and smoked salmon. Season with salt and pepper.
  5. Divide the mixture over the crust and sprinkle the grated cheese on top.
  6. Bake the quiche in the oven for 40-50 minutes. Keep an eye on the quiche while baking. If the filling gets too dark, you can cover the quiche with aluminium foil.
  • Prep Time: 45 min + 1 hour 15 min waiting time
  • Cook Time: 40 min
  • Category: Dinner
  • Method: Oven
  • Cuisine: French


  • Serving Size: 1 serving (1/4th)
  • Calories: 658
  • Fat: 49
  • Carbohydrates: 33
  • Fiber: 3
  • Protein: 22

Keywords: low FODMAP quiche, gluten-free quiche, salmon and spinach quiche, quiche with salmon and spinach

A gluten-free salmon and spinach quiche with grated cheese on top

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1 Comment

  • Georgie says:

    Why do things need to be gluten free? I have just discovered low FODMAP bread made by Bakers Delight (and certified by Monash). Definitely contains gluten and wheat.

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