quiche Archives -

Best Gluten Free Spinach Quiche

michelleapowell — Mon, 29 Apr 2024 05:28:16 +0000

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:

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.

To 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 onions. 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, pepper, nutmeg, cayenne pepper, and grated Gruyere cheese until well combined.
Add the spinach and bacon mixture to the bowl, then pour into a 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!

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.

Gluten Free Spinach Quiche

Author: Michelle Powell
Total Time: 2 hour 10 minutes
Yield: 8
Diet: Gluten Free

Print Recipe

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

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

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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

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Crustless Onion Quiche with Caramelized Onions and Goat Cheese

michelleapowell — Mon, 29 Apr 2024 04:46:26 +0000

Light and delicious this Crustless Onion Quiche with Caramelized Onions and Goat Cheese is going to be your newest favorite breakfast or lunch meal. It is gluten free, low carb, vegetarian, and kid friendly.

I am on a mission to create anti-inflammatory recipes that make you want to jump out of bed and eat. Check out my banana oatmeal blueberry muffins and my healthy chicken and hashbrown casserole to see I love quick, easy and nutritious meal options especially for breakfast. Breakfast can be challenging some mornings but making sure I have a healthy option is always a priority for myself and family. I’m sharing this recipe today because I desire for you to also have those healthy options at your fingertips.

This crustless onion quiche with caramelized onions and goat cheese is super light yet amazingly filing. The contrasting flavors of the goat cheese and caramelized onions combined with the two types of plant-based milks tastes delicious. Quiches are often underrated as a breakfast, brunch or lunch choice but I can’t wait for you to make this one for your family, friends or self to enjoy.

REASONS YOU WILL LOVE

Light and Delicious. The caramelized onions in butter with the light and fluffy egg mixture lend to such a lighter taste. This quiche is not heavy as we are using plant based milks which typically are lighter and healthier. The goat cheese flavors add that little bit of tartness to the quiche to balance the onions.

Easy Preparations. This quiche is super easy to assemble and put together. Since we don’t need to mess with a crust, you are just putting the “filing” ingredients together. While you are caramelizing the onions, you can be getting the egg mixture together, then just assemble the onions and cheese and top with egg mixture.

Customizable. One thing that is cool about a quiche is that it’s totally customizable. You can add ingredients like vegetables or meat. You can even switch up some ingredients to fit your preference. This quiche is no different. See variation section for those ideas.

INGREDIENTS

Onion- A thinly sliced white onion is used for this recipe. You can use a red onion, if you prefer.

Butter- This is used to sauté the onions and garlic.

Garlic- Minced garlic is used to add flavor to the dish.

Eggs- This is what makes a quiche a quiche. Choose the best quality eggs you can source for best tastes.

Coconut milk- Unsweetened canned is the best type to use for this recipe instead of a boxed brand. It is easily sourced at your local grocery store.

Almond milk- Another type of milk that aids in flavor and taste along with blending well with the caramelized onions.

Goat cheese- Choose the best quality goat cheese that you can find. For this recipe, it will be cut into small chunks to layer in with the onions and to top the quiche.

Salt + Pepper- Add to taste and boost flavors.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Pre-heat the oven to 375F. Grease a 9” pie pan and set aside.
In a medium skillet, melt butter over low heat. Once melted, add the thinly sliced onions and sprinkle in ¼ tsp of salt. Continue to cook the onions on low, stirring occasionally, for 15 minutes until they are brown and soft.
While cooking onions, whisk the eggs, coconut milk, almond milk, ¼ tsp of pepper, and the other ¼ tsp of salt in a medium sized bowl. Set aside.
Once the onions are ready, add in the minced garlic, saute for 30 seconds and turn the heat off.
Begin to layer the onions evenly in the pie dish and sprinkle in the goat cheese chunks evenly as well.
Pour the egg mixture atop the onions and cheese. Using a fork, gently float some onions to the top so they are evenly intermixed and not at the bottom.
Bake for 30 minutes, or until the egg mixture has set and isn’t jiggly. The time will vary depending on the size of your pan.
Let it cool for at least 15 minutes before slicing and serving.

VARIATIONS

Add herbs. Adding rosemary, parsley, thyme or mint can enhance the flavor profile of a quiche.

Add vegetables. If you are wanting it to be a bit more vegetarian, add in some diced bell peppers, tomatoes, mushrooms, or a handful of spinach.

Switch up the cheese. Goat cheese compliments the onions in this quiche so well but if you don’t have it on hand then feta can be a great replacement. If you want to make it even cheesier, then add in a handful of cheddar or mozzarella cheese.

Switch up the milk. You can use 2% milk for this recipe just know it will change the flavor and texture slightly as regular milk has more fat content.

Make it hearty. Feeling the need to add meat? Ground meat such as breakfast sausage, chicken, turkey or diced ham can be added to the quiche.

TIPS

Grease the pie pan. This helps make sure the quiche ingredients do not stick to the pan and they can be easily removed when finished.

Slice the onion thinly. This will make it easier for them to caramelize faster.

Use quality goat cheese. You want the cheese to be firm and easily crumbly. Avoid any that are excessively creamy.

Layer onions and cheese. This is important to get an even quiche and for the flavors to mend well together.

Let cool before serving. Wait at least 15 minutes after removing from oven to serve. The quiche is still technically cooking, and this helps it set correctly so when you cut in it will not fall apart.

FAQ’S

How do I know my quiche is done?

The edges will be set and firm. The middle shouldn’t jiggle, and the top should be slightly browned.

Should this quiche be served hot or cold?

It can be served either way but I suggest it at least needs to be warmed.

Can you reheat a crustless quiche?

Yes, it can be reheated in the oven or popped in the microwave for a minute or two.

STORAGE

Place individual pieces in an airtight sealed container for up to 3 days in the refrigerator. This quiche reheats well. You can pop it into the microwave for a minute or two and enjoy a quick breakfast or lunch.

For freezing, wrap individual slices in plastic wrap once the quiche is cooled, then place them in a freezer safe container or bag for up to 2 months.