Gluten Free Spinach Quiche
Quiche is one of those dishes that feels effortlessly elegant, and this spinach version delivers every bit of that creamy, savory satisfaction — no gluten required. The from-scratch crust uses gluten free flour worked with cold butter until crumbly, then blind-baked until golden, so you get a genuinely flaky, sturdy base that holds up to the rich filling. Sautéed shallots and wilted baby spinach are seasoned with black pepper and a hint of nutmeg before being layered with shredded Gruyère, and the whole thing is blanketed in a silky custard of eggs, heavy cream, and whole milk. That combination of melted cheese, earthy greens, and a properly set custard is the kind of thing that makes people ask for seconds before they've finished their first slice. The recipe is careful about squeezing excess moisture from the spinach, which is the small step that keeps the custard from turning watery — a detail that really matters. It serves 6, making it a great choice for a weekend brunch, a light dinner, or a make-ahead lunch you'll actually look forward to. Let it rest the full 15 minutes after baking and the slices will cut cleanly every time.
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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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