Low-FODMAP Quiche with a Twist
This protein-packed quiche is light and easy to digest - it's low-FODMAP and completely gluten-free. But even though it's suitable for multiple food intolerances, it doesn't skimp on nutrients or flavor, making it a surefire way to wow both you and any finicky guests.
For the crust:
- 1 cup gluten-free all purpose flour
- 1/2 teaspoon coarse salt
- 1/2 cup extra virgin coconut oil
- 1 egg
- 2 - 4 tablespoons ice water
For the quiche:
- 1 large carrot, peeled into strips
- 1 medium zucchini, peeled into strips
- 1 small potato, peeled into strips
- 1 2-3 inch wedge of pumpkin or kabocha squash, peeled into strips
- 4 large eggs
- 2 tablespoons tamari/gluten-free soy sauce
- To make crust, combine flour and salt in a food processor or mixing bowl.
- Add the coconut oil and mix until mixture resembles fine meal.
- Add 1 egg and ice water, then continue to mix until well combined and dough holds together when squeezed, it should be about 1 minute.
- If necessary add more water, 1 tablespoon at a time.
- Wrap the dough in cling wrap and refrigerate for 1 hour.
- Once dough is chilled, take out and roll into 1/4 inch.
- Line casserole dish with parchment paper, and transfer pastry to casserole dish.
- Cook for 30 minutes at 425 degrees F until crust starts to turn golden brown.
- Remove and let cool slightly.
- Layer vegetables in a spiral until you get to the center, being careful not to pack too tightly.
- Whisk together eggs and tamari and slowly pour the mixture over the veggies.
- Season with pepper and cook for 30/45 minutes at 325 degrees F, until a toothpick inserted in the center comes out clean.
- This recipe was provided by Kate Male for Further Food.
Per serving: 359 kcal cal., 11 g fat (5 g sat. fat), 1053 mg sodium, 2 g fiber, 3 g sugar, 15 g pro.. Percent Daily Values are based on a 2,000 calorie diet