Method

Put the flour and a pinch of salt in a large bowl. Rub in the shortening 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.

For the filling, heat some oil in a pan, add the watercress and cook until just wilted. Beat the eggs and lactose free milk and stir in the watercress mixture, chives and mozzarella.

Season and if you like, add a pinch of nutmeg. Put the flan tin on a bakingsheet and bake the pastry blind for 5 minutes. Add 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 from Good Food magazine

Low FODMAP Recipe

Mozzarella & watercress quiche

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Ingredients

For the pastry

225g gluten-free flour, plus extra for rolling

100g vegetable shortening

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

For the filling

1 tbsp chopped chives

1 tbsp oil

100g watercress, roughly chopped

2 large eggs

150ml lactose free  milk

150ml mozzarella, in rough chunks

freshly grated nutmeg, optional

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