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lifting a slice of spinach and cheese quiche after cuttingt
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4.50 from 4 votes

Low FODMAP Spinach and Cheese Quiche

Delicious low FODMAP Spinach and Cheese Quiche for a quick lunch on the go. A savory tart recipe with no cream. Also gluten free.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Lunch
Cuisine: Low Fodmap
Keyword: cheese, quiche, Spinach
Servings: 3 people


For the filling

  • 2.64 oz | 75g fresh spinach
  • 1.41 oz | 40g low FODMAP cheese I used mozzarella
  • 4 eggs
  • 3.38 fl oz | 100ml lactose-free milk
  • 1 tsp salt
  • 1 tsp oregano
  • 1/2 tsp nutmeg
  • Pinch of black pepper optional

For the crust

  • 7 oz | 200g low FODMAP gluten-free flour blend I used Doves Farm GF white flour
  • 1/2 tsp salt
  • 2.64 oz | 75g butter
  • 1 tbsp apple cider vinegar or white wine vinegar
  • 4 to 6 tbsp water



  • In a bowl add the flour, butter and salt and mix, rubbing with your fingers until you get pea-sized balls. Add the vinegar and 4 tablespoons of water and knead until it forms a ball of dough. Add more water, if necessary, 1 tbsp at a time, and refrigerate for 10 minutes.
  • Place the dough in the center of a pie dish and press with your fingers out towards the edges, continuing on the sides. Finish with a smooth end edge and prick the dough with a fork.


  • Wash the spinach, remove the water well and place the leaves over the dough.
  • In a bowl, beat the eggs with a fork or whisk. Add milk, salt, oregano, black pepper (optional) and cheese and mix well. Pour the mixture on top of the crust, over the spinach.
  • Cook in a preheated oven at 355ºF | 180ºC for 30 to 35 minutes. Allow the pie to cool a few minutes before serving. Serve hot or cold with a salad and enjoy!