Gluten Free Quiche Florentine

Quiche Florentine | Small Town Living in Nevada

I don’t know what it is about Quiche, but it is one of my favorite breakfast or lunch meals. As much as I really like quiche you’d think I’d make it more.

Nevertheless, yesterday I was low on groceries and basically pulled items out of the fridge that needed to be used up and looking at everything I figured a quiche would be a great way to put those items to great use.

Quiche Florentine | Small Town Living in Nevada

Gluten Free Quiche Florentine

Makes one 9″ quiche


  • 1 cup almond milk, original flavor
  • 4 eggs
  • ¼ tsp salt
  • ½ tsp rosemary
  • ½ tsp thyme
  • ½ tsp nutmeg
  • ¼ tsp ground white pepper
  • 2 cups fresh spinach
  • 1-½ cups Three Cheese Blend Shredded Cheese
  • 2-3 green onion stalks
  • one 9″ gluten free pie crust


  1. Preheat your oven to 350⁰F.
  2. Bake the pie crust for 10 minutes, until lightly golden.
  3. While the crust is baking, place milk, eggs, salt, rosemary, thyme, nutmeg, pepper, spinach, cheese and onions in a food processor and pulse until well combined.
  4. Take your baked crust and gently pour the egg mixture over the fillings.
  5. Return the quiche to the oven and bake for 50-60 minutes, until puffy and slightly wobbly. A knife or tooth picked inserted into the center of the quiche should come out moist, but clean of any eggy bits.
  6. Place the cooked quiche on a wire rack for 10 minutes to let it set. Serve warm.

Adapted from Curious Cuisiniere

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