Cheddar, Spinach and Bacon Quiche (low FODMAP)
30 Minutes prep • 40 Minutes cook • Low FODMAP • Gluten-Free • Serves 8 • Ok to make-ahead: Steps 1 - 2
Quiche that’s made with our perfect buttery pate brisee crust is simply delicious. And it’s so versatile, you can serve it for breakfast, lunch, dinner, or even an appetizer. You can make it ahead and serve it at room temperature, or you can serve it hot out of the oven or even cold out of the fridge. It’s a great way to use bits of cheese you may have left from a cheese board or appetizer tray, or leftover roasted or steamed vegetables. When I make my low FODMAP pate brisee pie crust, I always make an extra crust and keep it in the freezer. That way, I can whip up a quiche (or a pie!) at a moment’s notice.
Ingredients
1 deep dish gluten-free pie crust frozen (I recommend our perfect buttery pate brisee or you can buy a frozen gluten-free butter pie crust)
1 pound bacon, cooked and chopped
6 ounces (1 bag) baby spinach, washed and long stems removed
2 tablespoons garlic-infused olive oil
3 green onions (green part only) chopped
1 tablespoon chopped chives
1 tablespoon minced fresh thyme
Salt and freshly ground pepper
9 large eggs plus one egg white
1 cup lactose-free whole milk
2 cups extra-sharp cheddar cheese, grated (or other cheeses you may have on hand)
Directions
(1) Prepare the pie crust: Unless you have one already prepared and frozen, make the pie crust and put it in the freezer until you’re ready to use it. I recommend our perfect buttery pate brisee or you can use a purchased frozen gluten-free butter pie crust as long as it doesn’t have other FODMAP containing ingredients.
(2) Cook the bacon: Preheat oven to 400 degrees F and line a rimmed baking sheet with foil. Lay your bacon slices on the foil in one layer and put it in the oven. Bake for 10 minutes and check for doneness. If it’s not yet done, cook another 3-5 minutes. When bacon is cooked through, remove it from the oven and use a pair of tongs to remove the bacon slices and lay them in one layer on folded paper towels to drain and cool.
Make-ahead note: At this point you may keep the pie crust in the freezer and the bacon in the refrigerator until you’re ready to make the quiche.
(3) Prepare the other ingredients: Meanwhile, prepare the vegetables and herbs, grate the cheese and chop the cooled bacon.
(4) Cook the vegetables: Heat 2 tablespoons of garlic-infused olive oil in a medium frying pan. When the oil shimmers, add the green onions and sautee for about a minute. Add chopped chopped herbs and continue to sautee for about 5 minutes. While the vegetables are cooking, chop the cooked bacon and the spinach.
(5) Add bacon, spinach, and chives: Add the bacon, spinach, and chopped chives to the frying pan and season with salt and a good grinding of pepper. Continue cooking until bacon is heated through then set aside.
(6) Prepare the egg mixture: In a large mixing bowl combine 8 eggs (plus one egg yolk) and set the egg white aside in a small bowl. Add the milk and whisk together until light yellow and well blended.
(7) Prepare the crust: Remove pie crust from the freezer and brush with egg white.
(8) Fill the crust: Layer the grated cheese and the spinach and bacon mixture into the pie crust. Pour the egg mixture over the cheese and vegetables in the crust. Reduce oven temperature to 375 degrees F and put the quiche in the oven. If your pie pan is very full and the liquid is at risk of bubbling over, put a rimmed baking sheet on the shelf below to catch any drips so they don’t burn on the bottom of the oven.
(9) Bake: Bake for 30 minutes. If the edges of the pie crust are getting too brown, you can cover them with a strip of foil or silicon crust protector and cook for another 10 minutes until the center is set.
(10) Finish: Remove the quiche from the oven and let stand for 10 minutes before cutting and serving.
(11) Plate and serve: Quiche may be eaten warm or at room temperature so don’t hesitate to make this ahead.
Eat and enjoy every bite because you can!
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