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.
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!