Broccoli & Spinach Quiche
This quiche makes a great midweek meal as it’s not very labour intensive. For me, it’s one of those timeless fallback recipes that you keep up your sleeve when you want something really tasty but you’re a little out of ideas. It’s also perfect as it’s versatile enough that you can add in whatever vegetables you might have on hand that need to be used. Some other great additions are capsicum, kale, tomatoes or even some low FODMAP mushrooms throughout.
Serves: 4 people
Prep time: 15 mins
Cook time: 25 - 30 mins
Ingredients:
1 sheet gluten free puff pastry
1 cup fresh spinach
½ cup broccoli heads, chopped into small pieces
3 garlic chive lengths (or regular chives)
3 large eggs
½ cup lactose free milk (or oat milk)
salt and pepper
2 tbsp cheddar cheese
Method:
Allow gluten free puff pastry sheet to thaw.
Preheat an oven to 160°C. Grease and line a large pie tin and add in the puff pastry sheet. Set aside.
Add spinach and broccoli to a bowl and cover with cling wrap. Place in a microwave for 40 seconds to steam and wilt. Set aside to cool.
In a large bowl whisk together the eggs and milk. Add in broccoli, spinach, chives, salt and pepper.
Pour mix into the tin, top with cheese and bake in the oven for 25 - 30 minutes or until cooked and golden in colour. Serve with a side salad of your choice.
This gluten free low FODMAP quiche is an easy crowd pleaser and keeps you feeling full from the protein in the eggs. I love pairing quiche with a side of roast potatoes or some fresh rocket drizzled with balsamic vinegar. If you’re looking for an even better crowd pleaser version of quiche, check out the mini bacon and corn quiche recipe in the Low FODMAP Cooking recipe eBook.