Mushroom prosciutto quiche with perfect butter crust (low FODMAP)

45 Minutes to make the crust and prep • 45 - 60 Minutes to cook • Gluten-free • Low FODMAP • Makes one deep dish or two standard depth quiches • Quiche is one of my favorite recipes to use up vegetables that might not be so perfect or extra bits of cheese leftover from a cheese board. You can put different things together in a quiche or follow this recipe for a delicious option! I made this quiche with brie, sharp cheddar, and parmesan, but you could use any combo of cheeses that are in your fridge. Omit the prosciutto for a vegetarian version. Use your imagination!

INGREDIENTS:

1 Perfect buttery pie crust or purchased gluten-free crust (the best I have found is Whole Foods brand gluten-free butter crust)

2 tablespoons garlic-infused olive oil

4 green onions (green part only) chopped

2 cups oyster mushrooms (finely chopped)

2 teaspoons dried thyme

2 ounces prosciutto, chopped (optional)

1/2 teaspoon each of salt and pepper

1/2 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)

1/2 cup fresh-grated parmesan cheese (or sub any other low lactose cheese you have on hand)

7 eggs

1 1/2 cups lactose-free milk (you can use 2% or whole milk for a creamier taste)

2 tablespoons chives, chopped

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 garlic-infused olive oil. Once hot, add the mushrooms, green onions, dried thyme, salt, and pepper, and cook over medium heat for about 5 minutes until the mushrooms start to brown a bit. Stir in chopped prosciutto and cook until the meat is cooked through (about 2-3 more minutes).

Combine all your grated cheese except the parmesan.

Allow the mixture to cool while you remove the crust from the freezer, brush the interior of the crust(s) with one egg white to seal it and prevent sogginess.

Next, spread a layer of cheese (any cheese except parmesan) evenly over the bottom of the crust.

Spoon half the mushroom mixture over the cheese. Then add another layer of cheese and the other half of the mushroom mixture. Finish with the Parmesan (if using) or one last layer of your grated cheese mixture.

Whisk the eggs and milk in a bowl and pour gently over the vegetables and cheeses.

Sprinkle the chopped chives over the entire quiche.

Bake a deep-dish quiche for 60 minutes then jiggle the pan to confirm the center is no longer liquid and the quiche is cooked through.

Bake standard depth quiches for 45 minutes then jiggle the pan to confirm the center is no longer liquid and the quiche is cooked through.

Remove from oven and allow to sit 10 - 15 minutes before cutting. Or cool to room temperature. Quiche is very flexible this way!

Enjoy!

Pro Tips:

You can make your pie crust ahead of time and store it in the freezer until you’re ready to assemble.

If your pie pans are very full, cook the quiche(s) on a rimmed cookie sheet so they don’t bubble over on the bottom of the oven as they cook.

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