Description
This low FODMAP quiche with ham, broccoli, and mushrooms is a delicious, show-stopping dish for your Mother's, Father's Day, holiday or weekend breakfast or brunch table. Lovingly-made with a crispy, homemade grain-free hash brown crust, this low FODMAP quiche is also Paleo and Whole30 compliant, lactose-free, and gluten-free.
Ingredients
Units
Scale
Hash Brown Crust:
- Avocado oil cooking spray (or your preferred cooking spray)
- 1.5 pounds russet potatoes, peeled or unpeeled, coarsely shredded (using food processor can make this easier)
- 3 tablespoons ghee or butter, melted
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
Low FODMAP Quiche Filling:
- 2 tablespoons ghee or butter, divided*
- 1 cup fresh broccoli, washed, dried and chopped into nickel-sized florets
- 1 cup cooked ham, diced (such as leftovers from Low FODMAP Slow Cooker Maple Dijon Glazed Ham)
- 1/2 cup canned sliced mushrooms (canned in brine), drained, well-rinsed and dried
- 6 large eggs
- 3/4 cup coconut cream, or heavy cream (lactose-free if needed) if not needing Paleo/Whole30
- 1 tablespoon dried chives
- 3/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon nutritional yeast (optional)
Garnish:
- 1 tablespoon fresh chives, chopped (optional)
Instructions
- Hash Brown Crust: Preheat oven to 425°F and place rack on top rung. Spray a 10.25-inch cast iron skillet with cooking spray.
- Dry shredded potatoes using paper towels, one handful at a time, and place in a large bowl. In a small bowl or measuring cup, whisk together melted ghee, salt and pepper. Pour ghee mixture over potatoes and toss with a spoon to coat.
- Place cast iron skillet on medium high heat. Add shredded potatoes to the skillet, and using a flat bottomed measuring cup (a ½ cup sized cup works best), press potatoes evenly against the bottom and sides of the skillet, making an approximately ½-inch thick crust. Cook for 8 minutes until potatoes start to brown on the bottom, pressing them down with the measuring cup as needed.
- Remove the skillet from heat and spray the top of the crust with cooking spray. Bake at 425°F on the top rack of the oven for 15 minutes or until the top is brown and crispy.
- Quiche Filling: meanwhile, heat another large skillet on medium high heat. Add 1 tablespoon of ghee and swirl to coat once melted. Add broccoli and sauté until the broccoli starts to soften, about 3 minutes, stirring constantly. Remove broccoli to a large plate. Add 1 tablespoon of ghee to the skillet and swirl the pan to coat. Add chopped ham and sliced mushrooms and sauté for 1 minute, stirring constantly. Remove ham and mushrooms to a plate.
- In a large bowl, whisk together eggs, coconut cream, dried chives, salt, pepper, and nutritional yeast (if using).
- Once the crust is done browning, remove from the oven, using care not to touch the handle without oven mitts from this point forward. Reduce oven temperature to 350°F, and place rack on the 2nd rung from the top. Spoon broccoli, ham, and mushrooms evenly over the bottom of the crust. Add egg mixture to the crust and spread with a spatula until the crust is evenly coated. Bake at 350°F on the 2nd rung from the top of the oven for 30 minutes or until quiche is lightly golden brown.
- Remove from oven. Cut with a knife into 8 pieces and remove from pan, ideally using a pie server.
- Store leftovers in an air-tight container (not the cast iron pan) for up to 4 days. The quiche can also be kept frozen for up to 4 months.
Notes
- Please note: As is the case with many French recipes, this quiche contains a fair amount of fat via ghee (a.k.a. clarified butter). According to Monash University, the leading authority in FODMAP research, fat affects gut motility, and when consumed in large quantities, can trigger IBS symptoms. To reduce the amount of fat, use a non-stick skillet to sauté the broccoli, ham, and mushrooms and reduce or omit the amount of ghee used. See post above for additional FODMAP information.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Breakfast
- Method: Oven
- Cuisine: French
