A rich and creamy quiche with a gluten-free almond flour crust.
Ingredients:
For the Crust (Gluten-Free Almond Flour Crust)
1 ½ cups almond flour
¼ cup butter (melted) or olive oil
1 egg
¼ tsp salt
For the Filling
4 eggs
1 cup milk (or dairy-free alternative like almond milk)
1 ½ cups fresh spinach (chopped)
½ cup shredded cheese (cheddar, feta, or Swiss)
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder
1 tbsp olive oil
Instructions:
Step 1: Make the Gluten-Free Crust
Preheat oven to 180°C (350°F).
In a bowl, mix almond flour, melted butter (or olive oil), egg, and salt until it forms a dough.
Press the dough into a 9-inch pie dish, spreading it evenly along the bottom and sides.
Pre-bake the crust for 10 minutes until lightly golden. Remove from oven and let it cool slightly.
Step 2: Prepare the Filling
Heat olive oil in a pan over medium heat.
Sauté the chopped spinach for 2-3 minutes until wilted. Let it cool slightly.
In a bowl, whisk together eggs, milk, salt, pepper, and garlic powder.
Spread the sautéed spinach and shredded cheese evenly over the pre-baked crust.
Pour the egg mixture on top.
Step 3: Bake the Quiche
Bake at 180°C (350°F) for 30-35 minutes until the center is set and slightly golden.
Let the quiche cool for 5-10 minutes before slicing.
Variations & Tips:
✔ Dairy-Free Option: Use coconut milk or almond milk and replace cheese with dairy-free alternatives.
✔ Protein Boost: Add cooked bacon, chicken, or mushrooms.
✔ Other Crust Options: Use a sweet potato crust (thinly sliced sweet potatoes as a base) or a quinoa crust.
✔ Storage: Refrigerate leftovers for up to 3 days or freeze for later.
