Spring vegetable quiche with broccolini and bacon (low FODMAP)

20 minutes prep • 40 minutes cook • Gluten-free • Low FODMAP • Serves 8 • This delicious quiche is equally good served hot or at room temperature so it’s a great make-ahead dish. And, for those of you who love asparagus but can’t tolerate the FODMAPs, you’ll love this quiche, and you’ll swear the broccolini in this recipe is asparagus!

INGREDIENTS:

1 deep dish perfect buttery pate brisee low FODMAP pie crust frozen (alternatively you can use a purchased frozen gluten-free butter pie crust)

1 pound bacon

2 tablespoons garlic-infused olive oil

3 green onions (green part only) chopped

1 bunch broccolini (stems only with leaves removed) cut into 1/2 inch pieces

1 tablespoon chopped chives

1 tablespoon minced fresh thyme

Salt and freshly ground pepper

8 large eggs plus one egg white (you can put the extra yolk in with the rest of the eggs)

1 cup lactose-free whole milk

2 cups white cheddar cheese grated

DIRECTIONS:

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.

Meanwhile, prepare the vegetables and herbs and grate the cheese.

Heat 2 tablespoons of garlic-infused olive oil in a medium frying pan. When the oil shimmers, add the green onions and saute for about a minute. Add chopped broccolini and continue to saute for about 5 minutes.

While the vegetables are cooking, chop the cooked bacon.

Add the bacon and chopped chives to the frying pan with the broccolini and season with salt and a good grinding of pepper. Continue cooking until bacon is heated through then set aside.

In a large mixing bowl combine the 8 eggs (plus one egg yolk) and milk and whisk together until light yellow and well blended. Add grated cheese, fresh thyme, and the bacon and broccolini mixture from your frying pan.

Remove pie crust from the freezer and brush with egg white.

Pour the egg, cheese, vegetable mixture into the crust. Reduce oven temperature to 375 degrees F and put the quiche in the oven.

Cook 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 just set but still jiggly.

Remove quiche from the oven and let stand for 10 minutes before cutting and serving.

Eat and enjoy every bite because you can!

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