Best Gluten Free Spinach Quiche

This easy gluten free spinach quiche has a flaky buttery crust along with a delicate custard egg filling. It is perfect for breakfast/brunch or a light lunch.

I love a good quiche recipe with a homemade crust. I’m happy to say this gluten free crust is absolutely perfect along with this spinach quiche recipe. The crust is light, buttery and flaky. The filling is super savory and satisfying. It is loaded with bacon, eggs, spinach, and warm spices. If you are looking for a crustless quiche recipe, check out my crustless onion quiche with caramelized onions and goat cheese. It’s another favorite too.

My family enjoys this gluten free spinach quiche year round but we always have it in the springtime around Easter. We often have it for brunch with a side of my gluten free pancakes or banana oatmeal blueberry muffins. It is a perfect dish to bring to a holiday gathering or baby shower. Might I add it freezes so well so make a few to put in the freezer to use when you need a quick meal or need to bring a dish somewhere.

WHY YOU’LL LOVE THIS GLUTEN FREE SPINACH QUICHE

Healthy + Nutritious. This spinach quiche recipe is packed with protein and healthy fats to keep you satisfied longer. The crust is made with gluten free/paleo friendly flours that are not ultra processed. Coconut sugar is used in the crust keeping the sugar content healthier verses white sugar. The quiche filling is rich in protein with eggs, bacon and cheese.

Loaded with Flavor. This quiche packs loads of flavor from the salty bacon, cheesy Gruyere, aromatic vegetables, and warm spices. It is so tasty, and every bite is savory. The egg custard texture of the dish will melt in your mouth.

Great for the Holidays. This is a wonderful dish to serve for the holidays. It comes together easily and preps nicely, and would make a great compliment to your Christmas or Easter meals. It also freezes very well to enjoy at a later date.

INGREDIENTS

For the crust:

Almond Flour- This is one of the base ingredients for the crust. It is gluten free and paleo friendly.

Tapioca Flour- This is another base ingredient that pairs will with almond flour to great the flaky crust.

Butter- Use cold butter that is broken into pieces. The butter must be cold to mix in well to create the dough.

Coconut Sugar- We are only using a teaspoon of sugar. If you are not worried about the sugar you can use granulated sugar as an option.

Egg- This helps bind the ingredients above together to create the dough for the pie crust.

Sea Salt- Add this to taste in the dough.

For the filing:

Bacon- 6 slices of bacon chopped up into pieces.

Spinach- A 10oz bag of frozen thawed spinach. Make sure to drain any excess water or the quiche will be watery.

Onion- One small onion diced up.

Garlic- Three cloves minced up.

Egg- The star of the show in this recipe. Room temperature eggs are best to start with.

Almond milk- Helps smooth out the egg base and lends to the creaminess.

Salt + Pepper– Added to taste and for the spinach.

Nutmeg- This spice adds a bit of warmth and sweetness.

Cayenne Pepper- Adds a kick to spice it up.

Gruyere Cheese- If possible, shred your own cheese from a block. Prepackaged is not as creamy and doesn’t melt as well.

Scroll down to the recipe card to see the quantities used.

INSTRUCTIONS

To prepare the crust:

1. To a food processor or blender, pulse together all crust ingredients minus the egg. Once combined, add the egg, pulsing until a dough forms.
2. Assemble the dough into a ball (it will be sticky) and wrap it in plastic wrap. Chill the dough in the refrigerator for at least an hour or up to a day before.
3. If baking the same day, preheat your oven to 375 F.
4. Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Set the chilled dough on the parchment and cover with another sheet of parchment. Begin to roll the crust out from the center into an 11-12’’ disk. Remove the top piece of parchment to flip the dough into the pie dish. Gradually remove the remaining parchment and gently press the dough into the dish.
5. Fix the edges as needed and crimp or press with a fork to seal. Chill the unbaked crust in the refrigerator for 10 minutes. Once chilled, prick the dough all over with a fork, and bake in the oven for 10 minutes, until just set.

To prepare the filling:

1. While the crust bakes, prep the quiche filling. Heat a large skillet over medium-high heat. Add the bacon and cook until crisp. Drain and set aside. Discard all but 1 tbsp of the bacon fat.
2. Reduce the heat to medium-low in the same skillet and add the diced onions. Cook for about a minute, until soft, then add the garlic and cook another 30 seconds.
3. Add the thawed spinach (drain excess water) and lightly sprinkle with sea salt and black pepper. Cook, stirring, to heat through. Crumble the cooked bacon into the skillet with the spinach, combine, and turn the burner off.
4. In a mixing bowl, whisk together the eggs, milk, salt, pepper, nutmeg, cayenne pepper, and grated Gruyere cheese until well combined.
5. Add the spinach and bacon mixture to the bowl, then pour into a partially baked crust.
6. Bake in the oven for 30-35 minutes or until the center is set. If the crust begins to brown too much, cover the top with foil.
7. Allow the spinach quiche to sit at room temperature for 15-20 minutes before slicing and serving. Enjoy!

VARIATIONS

Use a different cheese. Swiss and cheddar cheese can be used in place of Gruyere for this quiche.

Add meat. You can add additional meat in with the bacon such as diced ham, turkey or shredded chicken.

Add vegetables. This quiche is great with the aromatic vegetables and spinach but if your still wanting more than mushrooms, tomatoes, bell peppers, broccoli and zucchini are all great options.

Make it dairy free. To make this recipe dairy free, just use your favorite vegan butter for the crust and vegan cheese for the filling.

TIPS

A note on the dough: Since the dough lacks gluten, it breaks more easily than traditional pastry dough and is stickier. Using extra tapioca flour if needed, roll the dough between two sheets of parchment paper. Work with it patiently and gently. If it gets too sticky, place in freezer for a few minutes to form up. Don’t worry, it will still be flaky and buttery.

Squeeze water out of spinach. The quiche will not properly set if there is excess water.

Use room temperature eggs. This will help the egg custard form nicely.

Whisk eggs for custard texture. You want to make sure you get that fluff to create the texture needed for the quiche.

Bake quiche on the bottom rack of the oven. This can help the crust from overcooking.

Let quiche set for 20 minutes before diving in. This gives the quiche time to still cook and firm up a bit.

The awesome gluten free spinach quiche pairs well with these gluten free pancakes or banana oatmeal blueberry muffins for an amazing breakfast.

STORAGE

To store in the refrigerator, place individual pieces in an airtight sealed container for up to 3 days.

To freeze, make sure the quiche is fully cooled down, wrap individual pieces in plastic wrap and place them in a plastic freezer bag or freezer safe container in the freezer for up to 2 months.

FAQ’S

How do I re-heat my quiche?

You have two options. You can place in the microwave and heat for 30-40 seconds or you can reheat in the oven on 350F for 15 minutes.

How to prevent soggy quiche crust/do I bake the crust first?

Yes, you will pre-bake the crust before adding the filling. Then finish baking the crust and filling.

How do I know my spinach quiche is done baking?

The quiche is done when the top is lightly golden brown. The center should have a slight jiggle. The quiche will still cook a bit after it’s removed from the oven.

Can I make this gluten free spinach quiche crustless?

Yes, you can make it without the crust. Using a greased pie dish, you can just bake the filling ingredients.

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