Step 1

Preheat oven to 375 F

Step 2

Grease your tart pan and lightly dust with low-FODMAP flour

Step 3

Roll out your low-FODMAP Pie/Tart crust and flip it into the prepared 10-in. tart plate with removable sides

Step 4

Flute the edges on the pan rim

Step 5

Bake at 375 F for 15 minutes (to par-bake)

Step 6

Place on a wire rack to rest while you prepare the other ingredients and lower oven temperature to 350 F

Step 7

In a skillet, saute the spinach in the canola oil until tender (about 5 minutes) and sprinkle with 1/2 teaspoon salt

Step 8

Sprinkle cheese into crust; top with spinach mixture (reserve about 2 tbsp to sprinkle on top)In a medium bowl, beat eggs

Step 9

Add the coconut cream, 1 tsp salt and pepper and mix well

Step 10

Carefully pour egg mixture into crust (you may have more liquid than your tart shell can fit, then do not overfill)

Step 11

Sprinkle a little of the extra spinach and cheese on the top of the eggs

Step 12

Bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean

Step 13

Let stand for 10 minutes before cutting