Breakfast gets an upgrade with this low FODMAP quiche. Instead of the usual pastry crust, thinly sliced potatoes bake into a golden, savory base that holds all the good stuff: diced ham, tender broccoli florets, swiss cheese, and cheddar. It's flavorful, filling, and the kind of morning win that makes everyone wander into the kitchen asking, "What smells so good?"
We love weekend breakfast recipes like this one, and favorites like my Hash Brown Patty Breakfast Casserole and Overnight Tater Tot Breakfast Casserole. They are delicious, hearty, and guaranteed to keep everyone full and happy.
What You'll Love About This Recipe
- Cozy flavor with ham, broccoli, swiss, and cheddar that feels comforting without being too heavy.
- Low FODMAP and gluten free so everyone at the table can enjoy a slice without worry.
- Crispy potato crust that bakes into golden edges and adds the best texture to every bite.
- Easy weekend prep with simple ingredients and a straightforward method that fits busy mornings.
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What You'll Need
- Potatoes - I love to use Yukon Gold potatoes for their buttery flavor. However, any potato you have will work for this crust.
- Shaved Parmesan Cheese - Adds flavor and structure to the crust and is low in lactose.
- Eggs - Beaten eggs make the quiche.
- Milk - I love to use unsweetened almond milk. Lactose free milk and regular milk will also work.
- Spices - Kosher Salt, Ground Black Pepper, and Ground Mustard
- Ham - I like to chop up a ham steak or purchase already diced ham if I am short on time.
- Broccoli - Use fresh broccoli and only the florets for the maximum texture.
- Green Onions - Use only the green onion tops to keep this low FODMAP.
- Cheese - I use sliced cheddar and Swiss cheese to keep it low FODMAP.
See the recipe card for the exact measurements and complete instructions.
Selected ingredients are based on guidance on current serving sizes measured by the Monash University Food App and FODMAP Friendly App at the time of publishing. As always, follow your gut and modify as needed.
Step-By-Step Instructions
Step 1: Using a mandoline or a sharp knife, slice the potatoes. It is important to cut equally.
Grease a pie plate with nonstick cooking spray or a thin butter coating. Arrange the potatoes to cover the pie plate completely, overlapping and keeping the thickness similar in size. Sprinkle the ½ teaspoon salt, ¼ teaspoon ground black pepper, and parmesan cheese on the bottom of the crust.
Cook the potato crust in a 400 degree F oven for 15 minutes or until the potatoes soften.
Step 2: Crack the eggs in a medium bowl. Add the milk, the remaining salt, pepper, and ground mustard. Whisk until the eggs are blended.
Step 3: Remove the potato crust quiche from the oven and reduce the oven temperature to 350 degrees F.
Add the diced ham, broccoli florets, green onion tops, and chopped sliced cheese to the pie plate.
Step 4: Slowly pour the egg mixture into the pie plate. Bake in a 350 degree F oven for 55-60 minutes or until it is no longer jiggly. If the potatoes start to burn, cover with aluminum foil.
Allow the quiche to cool for fifteen minutes. Slice into eight servings and serve.
Tips and Tricks
Use thin potato slices! So the crust cooks evenly and gets those golden, crispy edges.
Pre-bake the crust! To help the potatoes set before adding the filling.
Shred your own cheese! Because it melts smoother and gives the quiche a richer flavor.
Let it rest before slicing! So the layers set and you get clean, picture-perfect slices.
Ingredient Swaps
- Breakfast Meat Options - Swap out the diced ham for gluten free breakfast sausage.
- Vegetable Options - Not a fan of broccoli? Swap it out for diced red pepper.
Special Diet Variations
Vegetarian Quiche: Remove the ham. Add extra vegetables like rinsed canned mushrooms, diced bell peppers, or baby spinach.
Meat Lovers Quiche: Use diced ham, breakfast sausage, and bacon slices. Making this a trio of breakfast meats in quiche.
Dairy Free Quiche: Use unsweetened almond milk and either omit the cheese or use a dairy free option.
Traditional Quiche: To make a low FODMAP quiche with a pastry crust instead of potatoes, make a batch of low FODMAP pie crust. Use the extra pie crust, the recipe makes two, as a topping for low FODMAP chicken pot pie!
Storing And Reheating
Store: Keep any leftovers in an airtight container in the refrigerator. Leftovers will keep for four days.
Reheat: Warm up leftovers in a microwave safe container for one to two minutes or until heated through. Be aware the water content in the ham, may cause the ham to "pop" in the microwave.
Freeze: I wouldn't recommend freezing leftover potato crust quiche. This is because the cooked potatoes will not defrost and reheat well. If you want an egg dish that will freeze well, I recommend trying low FODMAP egg casserole.
Low FODMAP Notes
Low FODMAP ingredient information is based on the Monash University Food App and FODMAP Friendly App testing results as of the day posted. As always, modify based on your gut and what works for you on a low FODMAP diet.
- Potatoes - Safe at ¼ cup or 75 grams per meal.
- Parmesan Cheese - Safe at 40 grams per meal.
- Eggs - Safe at 2 eggs per meal.
- Unsweetened Almond Milk - Safe at 1 cup or 240 grams per meal.
- Spices:
- Kosher Salt - Enjoy in unlimited amounts.
- Ground Black Pepper - Safe at 1 teaspoon or 2 grams per meal.
- Dry Mustard - Not tested, but prepared mustard is safe at 1 tablespoon or 11 grams per meal.
- Ham - No FODMAPs detected in plain, smoked ham.
- Broccoli - Safe at ¾ cups or 75 grams per meal.
- Green Onion Tops - Safe at ¾ cups or 75 grams per meal.
- Swiss Cheese -Safe at 2 slices or 40 grams per meal.
- Cheddar Cheese - Safe at 2 slices or 40 grams per meal.
For additional information on a low FODMAP diet, please visit Monash University or FODMAP Friendly. Both have websites and apps for additional guidance and testing results.
FAQs
Yes, you can bake the quiche, cool it, and refrigerate it for up to three days. Reheat slices in the oven or microwave when you are ready to serve.
Pre-bake the crust to help the potatoes soften and release moisture before adding the filling. Using thin, even slices also gives you crispier edges.
Yes, this recipe is naturally gluten free because the crust uses potatoes instead of pastry. Just double check your ham and cheese labels.
Yes, quiche freezes well. Cool it completely, wrap slices tightly, and freeze for up to two months. Reheat in the oven so the crust stays crisp.
Broccoli florets, red bell peppers, baby spinach, tomatoes, and green onion tops all work well. Stick to low FODMAP amounts for best results.
Unsweetened almond milk is a great option and keeps the quiche low FODMAP. Lactose free milk also works if you prefer a creamier texture.
The center should only have a slight jiggle, and the edges should look set. Begin checking around the forty-five minute mark, since oven times vary.
Yes, simply leave out the ham and add extra low FODMAP vegetables. Spinach, tomatoes, peppers, and broccoli florets all work well.
What To Serve With Low FODMAP Quiche
Serve this quiche with a low FODMAP safe serving size of fresh fruit. I love blueberries. Add low FODMAP pancakes, gluten free raspberry muffins, or chocolate banana baked oatmeal to complete this meal. Serving this easy quiche as a breakfast-for-dinner option? Add a side salad with homemade ranch dressing. Either option is the perfect meal the whole family will love.
More Loveable Low FODMAP Egg Recipes
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Recipe
Low FODMAP Quiche
Equipment
- Pie Plate
Ingredients
- 2-3 large potatoes white or gold
- 1 tablespoon avocado oil
- 1 teaspoon kosher salt divided
- ½ teaspoon ground black pepper divided
- 1 tablespoon parmesan cheese shaved
- 5 large eggs
- 1 cup unsweetened almond milk (Note 1)
- ¼ teaspoon ground mustard
- 1 cup fully cooked ham diced
- ½ cup broccoli florets chopped
- ½ cup green onion tops
- 4 slices swiss cheese chopped
- 2 slices cheddar cheese chopped
Instructions
Potato Crust Instructions:
- Preheat the oven to 400 degrees F.
- Wash the potatoes well. Slice off the ends of both potatoes, then thinly slice them with a knife or mandoline.
- Grease the pie plate with cooking spray or use softened butter.
- Arrange the potato slices in a pie plate, starting on the edges and up the edges. Overlap the potato slices. Fill in any gaps with leftover potato slices.
- Drizzle with avocado oil, ½ teaspoon of salt, ¼ teaspoon of pepper, and sprinkle the shaved parmesan over the sliced potatoes.
- Bake the crust for 15 minutes, or until the potatoes are just cooked and not yet brown. Remove from oven and set aside.
Quiche Filling Instructions:
- Reduce the oven temperature to 350 degrees F.
- On top of the potato crust, add the diced ham, chopped broccoli, green onions, diced swiss cheese, and cheddar cheese.
- In a medium bowl, whisk together the eggs, milk, remaining ½ teaspoon salt, remaining ¼ teaspoon black pepper, and dried mustard.
- Slowly pour the egg mixture over the potatoes, ham, broccoli, and green onions.
- Bake the quiche for 55-60 minutes, or until the eggs are set and the potatoes are brown.
- Slice into eight pieces and serve.
- Store any leftovers in an airtight container in the refrigerator. Eat within four days.
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