Pesto cheddar sourdough bake (low FODMAP)

45 minutes • Gluten-free • Low FODMAP • Serves 6 • This is a bit like a quiche in a sourdough crust but also like a bread pudding and oh so delicious! Because you use traditional sourdough and our wonderful lemon basil pesto, it is low FODMAP and oh so good!

INGREDIENTS:

1 loaf of traditional sourdough bread (look for sourdough that doens’t include yeast or vinegar in the ingredients)

1 tablespoon garlic-infused olive oil

5-6 large eggs

1/4 lactose-free cup whole milk

1 tablespoon chopped fresh chives

1 cup baby spinach, roughly chopped

1/2 cup shredded Havarti or gouda cheese

Kosher salt and black pepper

Pinch red pepper flakes

1 cup shredded sharp cheddar cheese

1/3 cup lemon basil pesto (ingredients and recipe below)

Crispy bacon, chopped, and extra pesto for serving (optional)

DIRECTIONS:

Preheat the oven to 350° F.

Make the lemon basil pesto (recipe below), cook the bacon (if using), grate the cheeses, chop the spinach and the herbs.

Slice off the top 1/3 of the bread and discard. Then, pull out some of the insides of the bread to make space for the eggs and cheese. Be sure to keep a good layer of bread on the bottom for the eggs to soak into.

Rub the inside of the bread with olive oil and salt and pepper. Bake for 8-10 minutes or until the bread is toasted.

Meanwhile, whisk together the eggs, milk, and a pinch each of salt, pepper, and red pepper flakes. Stir in the chives, spinach, and Havarti.

Sprinkle 1/2 cup cheddar into the bottom of the bread, then drizzle over the pesto. Slowly pour in the eggs allowing the mixture to sink into the bread. Top with the remaining cheddar.

Bake 30-35 minutes until just set in the center.

Slice and serve with bacon, basil, and extra pesto.

Enjoy!

Lemon Basil Pesto

If you’ve never made pesto before, it’s easy and worth the extra few minutes it takes to gather and blend the ingredients so you can have the perfect FODMAP-free pesto.

1 cup basil leaves - chopped

1/4 cup dill - chopped

1/8 cup garlic-infused olive oil

1-2 tablespoons lemon juice

1/4 cup fresh-grated parmesan cheese

Kosher salt and black pepper to taste

DIRECTIONS:

Blend all ingredients except salt and pepper in either a blender or food processor fitted with the small bowl, until smooth.

Add salt and pepper to taste. That’s it! You’re done.

Eat and enjoy every bite because you can!

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