Deep dish quiche with perfect butter crust (low FODMAP)
45 minutes Prep • 60 minutes Cook • Gluten-free • Vegetarian • Low FODMAP • Makes one deep dish or two standard depth quiches • Quiche is delicious warm out of the oven or at room temperature so it’s a very versatile item to serve for brunch, lunch, or a light dinner. This simple recipe can include any number of vegetables or cheese you have on hand. I made this one with spinach, sharp cheddar, brie, and a bit of bacon, but you could also use mushrooms, bell peppers, pancetta, prosciutto, gruyere, or even pepper jack cheese. Omit the meat for a vegetarian version. Use your imagination!
INGREDIENTS:
1 tablespoon butter
1 tablespoon garlic-infused olive oil
4 green onions (green part only) chopped
3 cups fresh or one package frozen spinach (defrosted and squeezed dry if frozen)
1 cup oyster mushrooms - sliced (optional)
1 teaspoon dried thyme
3/4 cup brie cheese rind removed and cut into chunks (or sub any other low lactose cheese you have on hand)
3/4 cup extra sharp cheddar cheese shredded (or sub any other low lactose cheese you have on hand)
7 eggs
2 cups lactose-free milk (you can use 2% or whole milk for a creamier taste)
3-4 slices bacon, pancetta, or prosciutto, cooked and chopped (optional)
Flaky salt and fresh thyme for garnish (optional)
DIRECTIONS:
Preheat the oven to 350 degrees F.
Prepare our perfect buttery pie crust in one deep-dish pie pan or two standard depth pans and put in the freezer.
Meanwhile, prepare the filling. Heat a large skillet over medium heat and add the butter and olive oil. Once melted, add the green onions and cook over medium-low heat for about 1 minute. Stir in the spinach and mushrooms (if using), cook until the spinach is wilted and much of the moisture has evaporated from the mixture. Add the dried thyme and salt and pepper.
Once the moisture has cooked out of the spinach and mushrooms remove them from the heat.
Allow the mixture to cool while you remove the crust from the freezer, brush the interior of the crust(s) with one egg white, and spread your cheeses evenly over the bottom of the crust.
Spoon the spinach mixture over the cheese. Sprinkle evenly with cooked bacon, pancetta, or prosciutto (if using).
Whisk the eggs and milk in a bowl and pour gently over the vegetable mixture.
Bake a deep-dish quiche for 60 minutes then jiggle the pan to see if the center is no longer liquid.
Bake standard depth quiches for 45 minutes then jiggle the pan to see if the center is no longer liquid.
When done, remove from oven, garnish with flaky salt and fresh thyme (if using) and allow to sit 10 - 15 minutes before cutting.
Bon appetit!
Pro Tips:
Freeze the brie for about 30 minutes (or more) to make it easier to cut the rind off without losing a bunch of the cheese too.
You can make your pie crust and cook the bacon, pancetta, or prosciutto ahead of time and store in the freezer until you’re ready to assemble.
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