I had some leftover cooked spinach in the fridge the other day so I decided to make a gluten-free quiche. Boy oh boy, was it ever delicious! I must have been hungry because I almost ate half of it!
I started with my favorite gluten-free pie crust. I pressed it into a 10 inch springform pan and baked it for ten minutes at 350oF before I added the filling.
Gluten-Free Pie Crust Recipe
- 1 cup rice flour
- 1/2 cup arrowroot starch (or tapioca starch or potato starch)
- 1 tsp guar gum
- 1/2 tsp sea salt
- 1/3 cup butter
- 1 egg
- 1 to 3 tbsp water
Place rice flour, arrowroot starch, guar gum, sea salt, and butter in a food processor and blend well.
Beat together the egg and 1 tbsp water. Add into the food processor’s ingredients and blend until the dough leaves the side and forms a ball (add water, one teaspoon at a time if extra moisture is necessary or rice flour, 1 tbsp at a time, if the dough is too moist).
Press dough into the 10 inch springform pan with your hands. If making tarts, press dough into muffin tins or mini-muffin tins.
Bake for 10 minutes at 350oF and remove from oven.
Gluten-Free Quiche Recipe
Sauté the following in a tbsp or two of butter until tender:
- 1 red pepper, diced
- 1 zucchini, diced
- handful of chives, minced
In a bowl combine:
- 1 to 2 cups of chopped, cooked spinach
- Sautéed vegetables (above)
- 1/2 cup grated Parmesan cheese
- 6 eggs, beaten
Pour mixture into the partially cooked gluten-free pie crust.
Bake for 30 to 40 minutes at 350oF. Remove from oven and let sit for a few minutes before slicing.
