Fructose Free Gluten Free Broccoli Cheddar Quiche
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Learn more →Ingredients
6 servings
For the crust
- 1 ½ cups gluten free flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 2 cups broccoli florets, cut into small bite-sized pieces
Ingredient noteLarger servings of broccoli add up in fermentable sugars that a low fructose diet watches; the small portion used here (about a cup or less per serving) keeps that load low, so it is likely Low Fructose. If you prefer to always avoid broccoli heads, please tap it and change its rating to Red.
- 1 tbsp olive oil
- ¼ tsp salt
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- 1 ½ cups shredded cheddar cheese, divided
- 2 scallions (green tops only), thinly sliced
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the gluten free flour and 1/2 tsp salt. Add the cold butter cubes and use your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces remaining.
- 2
Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it should not be sticky or crumbly. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
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