Sunday, January 12, 2014

Gluten-Free Spinach Quiche

Many of my readers are looking for gluten-free recipes, so I decided to revisit my Spinach Quiche recipe and make it with a coconut flour crust.  This quiche is very light and tasty and I hope you like it! Note: If you don't care for spinach, most other vegetables would work just as well in this recipe or some sausage or bacon as well.

Gluten-Free Spinach Quiche
(serves 6)

Coconut Flour Crust:
2 large eggs
1/2 c. coconut oil
1/2 tsp sea salt
3/4 c. coconut flour

Coconut Flour Crust (see recipe above)
1 Tbsp dijon mustard
10 oz package of frozen organic spinach (thawed) or fresh spinach
2 c. shredded organic cheese
1 c. organic or raw milk
4 large eggs
1/4 tsp sea salt
1/4 tsp cayenne pepper
1/4 tsp black pepper

1. Prepare coconut flour crust first.  Preheat oven to 350 degrees.  Melt coconut oil and allow to cool slightly.

2. Beat together 2 large eggs and add to coconut oil.  Add in coconut flour and sea salt and mix until it forms a dough.

3. Using some more coconut oil, grease the pie plate.  Add in the dough and using your hands, press onto the bottom and up the sides of the plate to form a crust.

4. Poke holes all over the crust to allow the air to flow underneath.  Bake in the oven for about 10 minutes.

5. If using fresh spinach, heat in a skillet over low heat with a little bit of coconut oil.  Put a lid on the skillet and allow the spinach to wilt, stirring occasionally, for a few minutes. If using frozen spinach, but you haven't pre-thawed the spinach, just rinse it under warm water and drain, repeating a couple times until thawed.  Then, make sure to dry well with a towel.

6. Spread honey mustard in the bottom of pie crust. Sprinkle in spinach and cheese.


7. In a medium bowl, whisk together eggs, milk, and seasonings.  Pour egg mixture over spinach and cheese.

8. Bake quiche at 375 degrees for 40-45 minutes, or until a knife inserted in the center comes out clean.  Let cool 5-10 minutes before slicing.

9. Enjoy!!

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