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Gluten-Free Spinach Quiche Recipe

User Rating 5 Star Rating (1 Review)

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Spinach Quiche
Rita Maas/Photolibrary/Getty Images
Savory Gluten-Free Spinach Quiche is made with a delicious Savory Gluten-Free Shortcrust recipe, adapted from a recipe by Master Baker Avner Laskin. This is a terrific, and, believe it or not, easy gluten-free recipe for special occasion brunches.

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Ingredients:

  • 1 recipe prebaked gluten-free savory shortcrust (recipe link below)
  • 3 large eggs
  • 1 1/4 cups heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 8 ounces washed, rinsed and dried fresh spinach leaves
  • 6 ounces grated Swiss or Emmenthal cheese

Preparation:

Preheat oven to 375° F / 190°C

  1. In a medium mixing bowl, whisk eggs, cream, salt and nutmeg.
  2. Sprinkle half of the cheese in the bottom of the prebaked crust shell.
  3. Scatter half of the spinach leaves over the cheese. Pour about three-fourths of the egg mixture over the spinach.
  4. Sprinkle the remaining cheese and spinach into the crush shell and top with the remaining egg mixture.
  5. Place the quiche pan on a large baking sheet to prevent dripping and bake in preheated oven for 30 minutes or until the filling is set and the top is golden. Serve warm
Yield: 6 Servings

Recipe for Gluten-Free Shortcrust

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.
User Reviews

Reviews for this section have been closed.

 5 out of 5
Delicious!, Member missmissymae

This was a hit with my family. The nutmeg was a major part of this quiche's yumminess. The crust was SO good but I did think it had way too much butter. When the crust came out of the oven, I did quickly soak up some of the butter with napkins. (Next time, I will add have the butter and maybe less after that.) Didn't have almond meal for the crust so made some cashew meal instead. Substituted swiss chard for the spinach and milk for the cream. So glad I doubled the recipe because we are having the second quiche for lunch tomorrow!

2 out of 2 people found this helpful.

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