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5 from 3 votes

Low FODMAP Quiche Lorraine

This low FODMAP quiche lorraine recipe is an irresistible combination of eggs, cheese and smoky bacon all wrapped up in a buttery crust.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Lunch
Cuisine: Low Fodmap
Keyword: bacon, quiche
Servings: 3 portions


For the crust

  • 1/2 cup | 70g rice flour
  • 1/2 cup | 70g millet flour
  • 1/2 cup | 75g tapioca starch
  • 1/2 tsp salt
  • 4 tbsp butter
  • 1 tbsp apple cider vinegar
  • 4-6 tbsp water

For the filling

  • 3,5 oz | 100 g bacon finely chopped
  • 2 eggs
  • 2 tbsp lactose free yogurt
  • 1/2 cup | 140ml lactose free milk
  • 1,4 oz | 40 g swiss cheese gruyère, diced or grated
  • 1/2 tsp nutmeg
  • Little pinch of salt
  • Black pepper to taste


  • For the crust, place flours, starch, butter and salt in a bowl. Using your fingers, rub ingredients together until pea-size crumbles form. Add the vinegar and one tablespoon of water at a time and knead until dough forms. Consistency should be elastic and smooth, so add more water if needed. Form the dough into a ball and chill until you've completed steps 2 and 3.
  • Add the chopped bacon to a non-stick pan and sauté over medium heat for 5 minutes or until crispy. Set aside to cool.
  • In a bowl whisk the eggs, greek yogurt and milk. Add in the cheese, nutmeg, salt, pepper and finally the cooled bacon.
  • In one big or 3 small tart pans, transfer the dough to the center of the pan and press with your fingers out to the edges of the pan, then up the sides until it resembles a crust. Pinch an attractive lip around the edge of the pan and prick the bottom of the crust all over with a fork. Fill in with the liquid mixture.
  • Preheat oven to 350ºF/ 180ºC and bake for 50 minutes. Allow the quiche to cool for a few minutes before serving. Enjoy hot or cold with a green salad and… bon appétit!