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 350^oF 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 350^oF 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 350^oF. Remove from oven and let sit for a few minutes before slicing.