I love quiche and would always buy frozen quiche before I was diagnosed gluten intolerant. And even though making quiche is a rather easy meal to make – I have never really thought about making it from scratch until now.
I have an abundance of eggs and why not use them for an entrée like a quiche!
I also used my Pie Crust recipe that I used previously for pies. Of course as soon as it was out of the oven I had to have a slice! And it was oh so delicious!
Gluten Free Spinach Quiche
Makes two Quiche Pies
2 9-inch Pie Crusts
5 ounces swiss cheese, cut into pieces
1 lb bag frozen spinach, thawed and squeezed dry
4 large eggs
1 15 -ounce container part-skim ricotta cheese
2 tablespoons gluten free flour
1 teaspoon freshly grated nutmeg
1 small yellow onion, chopped
2 tablespoon grated parmesan cheese
2 teaspoon paprika
Position a rack in the upper third of the oven, place a baking sheet on the rack and preheat to 350 degrees F. Lightly grease two 9-inch round baking dishes.
To make the quiche, first start by making your pie crust, pre-baking your crust for 5-10 minutes. You want it pre-cooked and slightly golden before you add the filling, otherwise it will end up soggy.
Pulse the swiss cheese in a food processor until finely chopped. Add the spinach, eggs, ricotta, flour and nutmeg and process until well combined, about 30 seconds. Add the onions and pulse again to mix.
Pour the mixture into two prepared dishes and sprinkle with the parmesan and paprika. Place the quiche on the preheated baking sheet and bake until the center is just set, 40-45 minutes.
Adapted from Food Network