Chicken and Leek Quiche - Low Fodmap & Gluten-Free
Author: Suzanne Perazzini
- 1 savoury pastry HERE (leave out the sugar)
- Cooked chicken
- 1 leek (green part only)
- 1 tsp fennel seeds
- 200mls lactose-free milk
- 2 eggs
- 1 cup of mature cheese
- 2 tomatoes
- Salt & pepper
- Heat oven to 180°C/350°F.
- Make up the pastry and press it into a buttered quiche pan.
- Place a piece of cooking paper in the base and fill with rice or baking beans.
- Bake for 5 minutes.
- Remove the beans or rice and the paper and cook a further 5 minutes.
- Meanwhile, heat a little oil and butter in a frying pan.
- Slice the leek thinly and place in the pan with the fennel seeds. Cook until wilted.
- Chop up the chicken and grate the cheese.
- Beat the eggs and milk together, add the cheese and season.
- Remove the pastry base from the oven, spread the leeks into the bottom.
- Cover with the chicken and sliced tomatoes. Season.
- Add the milk mixture.
- Bake for 20-25 minutes until the filling is set.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/chicken-and-leek-quiche-low-fodmap-gluten-free/
3.5.3208