Barley Free Gluten Free Spinach Quiche
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Learn more →Ingredients
6 servings
For the crust
- 1 ¼ cups gluten free flour
- ½ tsp salt
- ½ cup unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the filling
- 1 tbsp olive oil
- 2 medium shallots, thinly sliced
- 5 oz fresh baby spinach
- ¼ tsp black pepper
- ¼ tsp ground nutmeg
For the custard
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ½ tsp salt
- ¾ cup gruyère cheese, shredded
Instructions
- 1
In a large mixing bowl, whisk together the gluten free flour and 1/2 tsp salt. Add the cold butter cubes and work them into the flour with your fingertips or a pastry cutter until the mixture resembles coarse crumbs with some pea-sized pieces remaining. Add ice water 1 tablespoon at a time, stirring with a fork after each addition, until the dough just comes together and holds when pressed — it will be slightly more crumbly than a wheat-flour dough. Flatten into a disk, wrap in plastic wrap, and refrigerate for 15 minutes.
- 2
Preheat the oven to 375°F (190°C). Place the chilled dough between two sheets of parchment paper and roll it out to a 12-inch circle, about 1/8 inch thick. Carefully peel off the top sheet of parchment and invert the dough into a 9-inch pie dish, pressing it gently into the bottom and up the sides. Patch any cracks by pressing the dough together with your fingers. Trim the overhang to about 1/2 inch and fold it under to form a rim, then crimp as desired.
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