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FODMAP Free Chicken and Zucchini Quiche

FODMAP Free Chicken and Zucchini Quiche

FODMAP Free Chicken and Zucchini Quiche
Author: 
Recipe type: Entree
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Take advantage of the seasonal squash to make this savory dish!
Ingredients
  • 2 chicken breasts
  • 1 teaspoon cumin seed
  • 1 teaspoon celery seed
  • 1 teaspoon sea salt
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon coarse ground pepper
  • 2 small zucchini, sliced about ¼ inch thick (approximately 2 cups)
  • 2 cups lactose-free cottage cheese
  • 4 eggs
  • ½ cup lactose-free whole milk
  • ¾ teaspoon salt
  • ¼ teaspoon coarse ground pepper
  • 1 teaspoon paprika
  • 1½ cups sharp cheddar, grated
  • 1 FODMAP Free Pie Crust
Instructions
  1. The FODMAP Free pie crust dough needs to chill for at least 2 hours before using, so make this ahead of time ... even the day before.
  2. Preheat oven to 450° F.
  3. In medium size heavy sauce pan, combine cumin seed, celery see, sea salt, red pepper flakes and ¼ teaspoon coarse ground pepper.
  4. Add 2 chicken breasts and cover with cold water.
  5. Bring chicken to boil, reduce heat and simmer for 20-25 minutes or until chicken is fully cooked.
  6. Remove chicken from stock (reserve the stock, see Notes below) and set aside until cool enough to shred.
  7. Wash zucchini, pat dry and slice into pieces approximately ¼ inch thick.
  8. Place zucchini on a lined baking sheet, lightly salt and bake for 15-20 minutes. This is done to dry the zucchini a bit.
  9. Remove zucchini from oven and allow to cool.
  10. Roll out the FODMAP Free pie crust and place in a 10 inch quiche pan or pie pan.
  11. Combine cottage cheese, milk, eggs, salt, ¼ teaspoon coarse ground pepper, and paprika in a food processor.
  12. Pulse several times until mixture is well combined.
  13. Pour cottage cheese mixture into a large mixing bowl and stir in the shredded chicken.
  14. Place a single layer of sliced, baked zucchini evenly on the bottom on the pan (on top of the uncooked crust).
  15. Sprinkle ¾ cup sharp cheddar over the zucchini.
  16. Pour the chicken/cottage cheese mixture over the cheddar.
  17. Top, in a single layer, the remaining zucchini.
  18. Sprinkle the remaining ¾ cup cheese evenly over the zucchini.
  19. Bake for 10 minutes at 450° F.
  20. Reduce heat to 350° F and cook for an additional 30-35 minutes or until golden brown and crust pulls away slightly from the sides of the pan.
  21. Allow to sit for at least 10 minutes before cutting.
Notes
The broth resulting from cooking the chicken breasts has a rich flavor. Reserve the broth and use it to flavor another dish such as Orange Pepper and Feta Quinoa.

 

 

2 comments

  1. Theresa

    This looks so delicious, but I am not sure I can find lactose-free cottage cheese locally. Is there a particular brand, and do you know if one can order it online?

    Thank you.

    1. LIVING FODMAP Free

      Lactaid is on brand. Many of the USA based grocery stores (Whole Foods, Safeway & Giant) also carry their own brand of lactose free cottage cheese, milk and yogurt. If you can find a lactose free ricotta cheese, you could use that as a substitute.

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