Low FODMAP Bacon and Zucchini Crustless Quiche
Crispy bacon and tender zucchini in a fluffy egg and cheese base. No crust means easy prep and naturally gluten-free.
Instructions
- 1
Preheat oven to 350°F (170°C). Grease a 9-inch quiche dish or pie pan and line with parchment paper circle.
- 2
Add bacon to an unheated skillet. Turn heat to medium and cook, turning occasionally, for about 10 minutes until crispy.
- 3
Transfer bacon to a paper towel-lined plate to drain. When cool enough to handle, break into small pieces.
- 4
In a large bowl, combine bacon pieces, grated zucchini, cheese, oil, and beaten eggs.
- 5
Season with salt and pepper. Mix well.
- 6
Pour mixture into prepared baking dish.
- 7
Bake 20-25 minutes until firm and golden brown.
- 8
Let stand 5 minutes before slicing.
- 9
Serve warm or cold with a green salad.
FODMAP Notes
Zucchini is low FODMAP. Bacon is naturally FODMAP-free (check for added flavors). Eggs are safe. Cheddar is very low in lactose. No crust eliminates wheat concerns.
Tips
- 💡 Squeeze excess moisture from zucchini
- 💡 Use turkey bacon for lighter option
- 💡 Add fresh herbs like chives or parsley
- 💡 Great for brunch or meal prep
Recipe Notes
This crustless quiche is incredibly easy and versatile. The bacon adds savory crunch while the zucchini keeps it moist. Perfect for brunch or a quick dinner.
Substitutions
- Meat: Ham or prosciutto
- Vegetables: Spinach or bell peppers
- Cheese: Swiss or Gruyere
Storage
- Refrigerator: Keeps 4-5 days
- Freezer: Freeze slices up to 2 months
- Reheating: Microwave or warm in oven
FODMAP Stacking Note
One serving (1/8 of quiche) is low FODMAP. All ingredients are naturally low FODMAP.
Related Recipes
- Low FODMAP Mediterranean Quiche
- Low FODMAP Frittata
- Low FODMAP Bacon and Eggs