For the pastry

225g gluten-free flour, plus extra for rolling

100g lactose free butter

1 large egg, beaten, plus extra beaten egg for brushing

For the filling

1 medium zucchini, finely sliced

1 tbsp oil

200g fresh tomatoes, roughly sliced

2 large eggs

150ml lactose free milk

150ml mozzarella or feta cheese, in rough chunks

freshly grated nutmeg, optional

Basil leaves to serve


Put the gluten free flour and a pinch of salt in a large bowl. Rub in the lactose free butter until the mixture looks like breadcrumbs.

Stir in the egg and about 1-2 tbsp water to form a soft dough. Knead well then wrap and chill for at least 30 minutes.

Preheat the oven to 200C/gas 6/fan 180C. Knead the pastry again and roll it out to line a 20cm loose-bottomed flan tin (the pastry won’t shrink, so no need to chill). Patch holes with spare pastry and brush the base and sides with egg.

Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add the tomatoes and mozzarella.

For the filling, fry the zucchini in the oil until just soft. Beat the eggs and lactose free milk. Season and if you like, add a pinch of nutmeg.

Top with the filling and bake for 15 minutes. Reduce heat to 180C/gas 4/ fan 160C and cook for 25-30 minutes or until lightly set.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Tomato, Mozzarella & Zucchini Quiche
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