1 quiche dish (4-6 slices)
Low FODMAP serve
What you'll need
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
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
Preheat fan-forced oven to 220°C (425°F) and line a 20cm (7.8inch) quiche dish.
With an electric mixer cream the butter and sugar until light and fluffy.
Add the flour slowly, mixing until combined.
Add one egg continuing to mix until dough is formed.
Cover dough in glad wrap and transfer into the fridge to rest for 30 minutes.
Remove dough from the fridge and place on a floured work surface.
Roll dough out into the desired thickness and shape of your quiche dish then gently transfer.
Blind-bake for 15-20 minutes or until crust is golden.
Remove crust from oven and let sit for 10 minutes.
Reduce oven temperature to 180°C (350°F).
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.
In a separate bowl, lightly beat eggs with a fork, add milk and salt and pepper.
Pour the egg mixture into the quiche dish, then add the bacon mix.
Sprinkle grated cheese on top.
Bake in oven for 30-35 minutes.
Remove from oven and let it stand for 5 minutes before serving.