Gluten Free Spinach Quiche

deur Lyndall Kriedemann
An easy recipe for gluten-free spinach quiche. Made with a homemade gluten-free crust and filled with a rich and cheesy spinach filling.

Ingredients 

  • 1 gluten-free pie crust
  • 2 tablespoons unsalted butter
  • ½ cup diced yellow onion
  • 1 tablespoon minced garlic
  • ¾ cup milk
  • ½ cup sour cream
  • 4 large eggs
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 285g frozen spinach, thawed and excess water squeezed out
  • 1 cup shredded cheddar cheese
  • ¼ cup shredded Parmesan cheese

Instructions 

  • Start with a thawed but cold gluten-free deep dish pie crust. Leave the pie crust in the fridge until you’re ready to fill it. See our recipe for a homemade gluten-free pie crust.
  • Preheat the oven to 175 C.
  • In a small frying pan, sauté the butter with the onion (over low heat) until the onions have softened and look clear.
  • Add the garlic to the frying pan (still over low heat) and sauté for an additional minute or two. Be careful not to burn the garlic.
  • Remove the frying pan from the heat and set it aside for now.
  • In a medium bowl, whisk together the milk, sour cream, eggs, salt and black pepper until well combined. Set aside for now.
  • Sprinkle the onion and garlic evenly over the base of the unbaked crust.
  • Be sure to squeeze all the extra liquid out of the thawed spinach. Use paper towels to squeeze out as much water as possible. Extra water in the spinach will water down this recipe and the quiche won’t set properly.
  • Start to sprinkle the spinach, shredded cheddar and shredded Parmesan into the pie shell. Alternate layers of spinach and cheese while sprinkling into the pie shell.
  • Set the pie plate on a baking sheet to catch any spills that may happen during baking. This also makes it easier to place the quiche into the oven and remove it from the oven.
  • Pour the egg mixture evenly over the other filling ingredients in the pie crust.
  • Bake for 50 to 55 minutes. The sides of the quiche will look set and the middle will be slightly wobbly. Remove from oven and let sit on top of the stove for 25 minutes before slicing and serving. This allows the quiche time to set properly after removing from the oven.
  • Serve warm.
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