1 hour and 5 min
Makes 1, 9-inch (23 cm) quiche; 8 servings
Low FODMAP Quiche with Bacon & Leeks
Quiche, a classic custardy, savory pie, can be plain - or surprisingly delicious. It all comes down to the quality of ingredients. We like to get thick-cut, meaty bacon from the butcher for this low FODMAP quiche recipe and find that it makes all the difference. While you could make your own crust (and there is a recipe below), you can also find many gluten-free low FODMAP crusts in the freezer section of many supermarkets and we highly recommend this shortcut! Read the ingredient labels, of course.
If you are making your own crust, note that I recommend a Low FODMAP gluten-free flour blend that contains xanthan gum and then there is additional xanthan gum in the recipe as well. Without it, the crust will crumble and fall apart and will not be flaky after baking.
Using FODY Shallot Infused Olive Oil to sauté the leek greens accentuates the onion flavor, which you might have been missing in your Low FODMAP diet.
Ingredients for FODY's Low FODMAP Quiche with Bacon & Leeks
- 1 large egg, cold
- 3 tablespoons ice cold water
- 1/4 teaspoon apple cider vinegar
- 1 1/4 cups (181 g) gluten-free all-purpose flour such as Bob’s Red Mill Gluten Free 1 to 1 Baking Flour; use a low FODMAP flour blend that contains xanthan gum for best results
- 1/4 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1/2 cup (1 stick; 113 g) very cold unsalted butter, cut into tablespoon sized pieces
- OR: 1, 9-inch (23 cm) gluten-free, low FODMAP frozen pie crust
- 1/2 pound (225 g) of meaty, thick-cut bacon
- 1 tablespoon unsalted butter
- 1 tablespoon FODY Shallot Infused Olive Oil
- 2 cups (3 1/2 ounces/100 g) finely chopped leek greens
- 3/4 cup (180 ml) lactose-free half and half
- 6 large eggs, at room temperature
- 1 cup (4 ounces/115 g) shredded Swiss cheese (see Tip)
- 1/2 teaspoon kosher salt
- Generous amount of freshly ground black pepper
Cooking Directions for Low FODMAP Bacon & Leeks Quiche
Preheat oven to 375°F/190°C.
If You Want to Make Your Own Crust: Coat the inside of a 9-inch (23 cm) oven-safe glass pie plate with nonstick spray. Whisk the eggs, water and vinegar together in a measuring cup with spout and refrigerate until needed. Whisk together the flour, xanthan gum and salt in a medium bowl to blend. Add the butter and cut in, using a pastry blender or two knives, until the butter is cut into assorted small sized pieces ranging from pea size to large raisins size. Sprinkle wet mixture over the dry and toss with fingers or a fork until evenly moistened and the dough just holds together if squeezed. Empty dough onto work surface and use hands to bring together gently. Roll dough out to about 1/8 inch (3 mm) thickness on a lightly floured piece of parchment paper to a 12 to 13-inch (30.5 cm to 33 cm) round. Use parchment paper to lift dough and invert over prepared pie plate. Peel parchment away and discard. Carefully press dough into pie plate. Trim edges with scissors, fold under and crimp as desired. Line pie crust with aluminum foil and then fill foil with pie weights, dried beans or rice (this keeps the crust from bubbling up). Bake for about 15 minutes or until crust is beginning to set and color. Remove foil and weights and continue baking for about 3 minutes more to further dry out the bottom of the crust. Remove from oven.
Use a Frozen Crust: Take frozen crust out of freezer to semi-defrost as oven preheats. Line crust with foil or parchment and fill with pie weights. Once the oven is preheated, pre-bake crust for about 15 or until crust is just taking on a tiny bit of color. Remove weights and foil/paper and bake about 3 minutes more to further dry out the bottom of the crust. Remove from oven.
For the Quiche Filling: Meanwhile, cook bacon until crisp and drain on paper towels to cool briefly, then chop into bite-sized pieces; set aside.
Heat a sauté pan over low-medium heat and add butter and Fody Shallot-Infused Olive Oil; heat until shimmering. Add leeks and sauté until softened, stirring often, about 5 minutes. Cool briefly.
Whisk lactose-free half and half and eggs together in a mixing bowl until well blended. Whisk in cheese, salt, a generous amount of pepper and bacon. Pour into pre-baked pie crust and return quiche to oven.
Bake for about 35 to 45 minutes or until quiche is just set in the center. If the quiche begins to brown too quickly, simply loosely cover with foil. Cool on rack for at least 10 minutes before serving. Quiche is best when freshly made and we like it best served warm. A green side salad would be perfect!
Tip: Many firm cheeses are low enough in lactose to be considered low FODMAP. Feel free to try cheddar or Havarti - or even a mixture.
If you like the flavor of thyme, you can add 1/2 teaspoon dried thyme to the custard mixture as you whisk everything together.
About the Chef
Dédé Wilson is the author of 17 cookbooks, including co-author of The Low FODMAP Diet: Step By Step.
Recipe brought to you by FODMAP Everyday® where we help you thrive while following the Low FODMAP Diet.
This original Low FODMAP recipe was created by recipe developer and author Dédé Wilson. You can find many more original Low FODMAP recipes, food and diet guidance as well as resources, support and more at FODMAP Everyday®.fodmapeveryday.com
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