Taken from The FODMAP Friendly Kitchen by Emma Hatcher
Spinach and bacon is a classic quiche combination, but I’ve lightened this recipe up, eschewing the normal fillers of cream and cheese for extra eggs and a bit of milk, and changing the typical pastry crust to one made from crispy potatoes. This is still delicious cold for lunch for the next day too.
3 large potatoes
1 tsp dried basil
Sea salt and cracked black pepper
For the filling
4 rashers of bacon
120ml lactose- or dairy-free milk of choice
3 tbsp brown rice flour
1/2 tsp baking powder
1/2 tsp dried basil
1/2 tsp salt
1 small handful of chopped basil
1/4 teaspoon black pepper
2 large handfuls of spinach
Preheat the oven to 180°C (gas 4) and grease a 26cm tart tin with a little coconut oil. Grate the potatoes onto a clean tea towel or fresh paper towel. Squeeze out as much liquid as you can – this bit’s important.
In a large bowl, mix with the egg, herbs, salt and pepper. Press onto the greased tart tin to form a crust and poke a few holes with a fork. Bake for 20 minutes or until golden and lightly crisp.
While the crust is baking, fry your bacon for a couple of minutes until cooked, allow to cool slightly and then chop into small pieces. In a mixing bowl, beat all of your remaining ingredients together. Pour the egg mixture over the crust and bake for 40–45 minutes or until the centre is set. There should be only the slightest hint of a jiggle at the centre of the quiche.
Allow to cool for a few minutes before serving and enjoy hot or cold.