Vegetarian Spinach Quiche

Vegetarian Spinach Quiche

This vegetarian spinach quiche has a gluten-free quiche crust made of olive oil and almond flour, and a hearty spinach and cheese filling.


The crust

For vegetarian quiche filling

  • 1 tablespoon olive oil
  • 3 shallots, minced
  • 3 cloves garlic, minced
  • 2 cup roughly chopped greens: spinach broccoli, mustard greens
  • 1/4 cup dry white wine
  • 1/2 cup whole milk
  • 4 eggs
  • 1/2 cup grated cheese
  • generous pinch of freshly grated nutmeg
  • 1 teaspoon fine sea salt
  • pinch of freshly ground black pepper

Firstly, preheat the oven to 200 degrees Celsius. Grease a 9-inch tart pan or pie plate with oil. Also, place the rack in the center of the oven.

Making the crust: In a large bowl, whisk together the almond flour, garlic, thyme, salt, black pepper, and red pepper flakes. Stir in the oil and 4 teaspoons of water. Mix until well combined. Furthermore, you can add more flour or water to make the right consistency of the flour. Press the dough into the pie plate. Bake until the crust is lightly golden and firm to the touch.

Meanwhile, prepare the filling: In a large cast-iron skillet, heat the oil over medium. Add the shallots and garlic and cook, stirring often. Additionally, add the greens and continue to cook until they begin to wilt a bit. Add the wine and continue to cook until the moisture evaporates. Remove the veggies from the heat and set them aside.

In a large bowl, whisk together the milk, eggs, cheese, nutmeg, salt, and pepper. Add the cooked veggies and stir well. Pour the egg mixture into the prebaked crust and bake. Once the crust is deep golden brown and the center of quiche is set. Once bake, allow the quiche to cool for a few minutes before serving.

! Happy Trying !

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