Gluten Free Mini Spinach Quiche
These little quiches are everything you want in a bite-sized savory snack — creamy, cheesy, packed with fresh spinach, and finished with a nutty, golden crust that holds together beautifully. The secret to skipping wheat flour entirely is an almond flour and tapioca starch crust that actually delivers real pastry texture: flaky at the edges, sturdy enough to hold a silky egg custard without turning soggy. Wilted baby spinach, sliced scallion greens, and shredded Gruyère make the filling feel genuinely elegant, while a whisper of nutmeg in the custard ties everything together in the most classic French way. Pre-baking the shells before adding the filling is the move that keeps the bottoms crisp rather than gummy — a small step that makes a big difference. The batch makes 12 individual portions, so they're ideal for brunches, meal prep, or a party spread where everyone can grab one without any fuss. Store-bought options often come with label anxiety around shared wheat equipment, but when you make these at home with naturally grain-free ingredients, you know exactly what's in every single cup.
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Learn more →Ingredients
12 servings
For the crust
- 1 ½ cups almond flour
- 2 tbsp tapioca starch
- ¼ tsp salt
- 3 tbsp unsalted butter, cold and cut into small pieces
- 1 large egg, lightly beaten
For the filling
- 4 large eggs
- ½ cup heavy cream
- ½ cup whole milk
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
- 1 tsp olive oil
- 2 cups fresh baby spinach, roughly chopped
- 2 scallions (green tops only), thinly sliced
- ½ cup shredded gruyère cheese
Instructions
- 1
Preheat the oven to 375°F (190°C). Grease a 12-cup muffin tin thoroughly with butter or nonstick spray, making sure to coat the sides and rims.
- 2
In a medium bowl, whisk together the almond flour, tapioca starch, and 1/4 tsp salt. Work the cold butter pieces into the flour mixture with a pastry cutter or your fingertips until the mixture resembles coarse, damp sand with no large butter chunks remaining. Add the beaten egg and stir until the dough comes together into a soft, pliable ball.
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