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Quiche
Preparation
30 mins
Resting
30 mins
Baking
55 mins
Makes
1 quiche dish (4-6 slices)
Low FODMAP serve
1 slice
What you'll need
Crust
⅔ cup (140g) Butter, softened
1 XL (55g) egg
½ cup (140g) caster sugar
1 ½ cup (220g) Lo-Fo Pantry All Purpose/Plain Flour
Quiche filling
5 slices (200-250g) short cut bacon, cut into small pieces
1 cup (80g) green portion of 2 shallots, sliced
½ cup (25g) Baby Spinach
4 XL (220g) eggs
½ cup (120g) milk
⅓ cup (60g) grated cheese
to taste salt and pepper
Recommended product from Lo-Fo Pantry
Lo-Fo Pantry All Purpose Flour
Process
Step 1
Preheat fan-forced oven to 220°C (425°F) and line a 20cm (7.8inch) quiche dish.
Step 2
With an electric mixer cream the butter and sugar until light and fluffy.
Step 3
Add the flour slowly, mixing until combined.
Step 4
Add one egg continuing to mix until dough is formed.
Step 5
Cover dough in glad wrap and transfer into the fridge to rest for 30 minutes.
Step 6
Remove dough from the fridge and place on a floured work surface.
Step 7
Roll dough out into the desired thickness and shape of your quiche dish then gently transfer.
Step 8
Blind-bake for 15-20 minutes or until crust is golden.
Step 9
Remove crust from oven and let sit for 10 minutes.
Step 10
Reduce oven temperature to 180°C (350°F).
Step 11
Heat a small frying pan over medium heat and cook the bacon for 3-5 minutes. Add green shallots and baby spinach, cooking until just wilted, remove from pan.
Step 12
In a separate bowl, lightly beat eggs with a fork, add milk and salt and pepper.
Step 13
Pour the egg mixture into the quiche dish, then add the bacon mix.
Step 14
Sprinkle grated cheese on top.
Step 15
Bake in oven for 30-35 minutes.
Step 16
Remove from oven and let it stand for 5 minutes before serving.
Recipe by The FODMAP Challenge
*Recipe approved by FODMAP Friendly to the recommended serving size as appropriate for a low FODMAP diet
Recommended product from Lo-Fo Pantry
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