Description
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.
Ingredients
Scale
Crust:
- 1 1/4 cups blanched almond flour
- 3/4 cup + 2 Tbsp tapioca flour
- 1/2 cup butter, cold, and cut or broken into pieces
- 1/2 tsp fine sea salt
- 1 tsp coconut sugar or other granulated sweetener
- 1 large egg
Filling:
- 6 slices bacon
- 10 oz frozen spinach thawed, water drained
- Sea salt and black pepper
- 1 small onion, diced
- 3 cloves garlic, minced
- 5 large eggs
- 1/2 cup almond milk
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp grated nutmeg
- 1/8 tsp cayenne pepper
- 1 cup grated Gruyère cheese
Instructions
To prepare the crust:
- To a food processor or blender, pulse together all crust ingredients minus the egg. Once combined, add the egg, pulsing until a dough forms.
- 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.
- If baking the same day, preheat your oven to 375° F.
- 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.
- 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.
Prepare the filling:
- 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.
- Reduce the heat to medium-low in the same skillet and add the diced onion. Cook for about a minute, until soft, then add the garlic and cook another 30 seconds.
- 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.
- In a mixing bowl, whisk together the eggs, milk, salt and pepper, nutmeg, cayenne pepper, and grated Gruyère cheese until well combined.
- Add the spinach and bacon mixture to the bowl, then pour into the partially baked crust.
- 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.
- Allow the spinach quiche to sit at room temperature for 15-20 minutes before slicing and serving. Enjoy!
Notes
- Since the dough lacks gluten, it breaks far more easily than traditional pastry dough and is also stickier. It helps to roll the dough between two sheets of parchment paper, using a little bit of extra tapioca flour if needed. Work with it gently and patiently, and if it gets too sticky, place it in the fridge or freeze it for a few minutes to firm it up. It will still be flakey and butter.
- This quiche reheats well. Just pop it into the microwave for a minute or two, and you have a quick and easy breakfast or lunch.
- Freeze in individual portions as soon as it is cold enough, and use a container or bag suitable for freezing.
- Prep Time: 30
- Cook Time: 40
- Category: Breakfast
- Cuisine: American