Gluten-Free Spinach and Roasted Garlic Quiche
Garlic, rosemary, and nutty Gruyère make this spinach quiche deeply savory, tucked into a crisp golden crust.
Fits Celiac, Pregnancy, Toddlers and 4 more diets
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Ingredients
- 1 gluten-free pie crust, single-serving, unbaked
- 2 eggs
- 90 ml whole milk
- 40 g Gruyère cheese, grated
- 60 g spinach, roughly chopped
- 1 tsp olive oil
- 2 cloves garlic, peeled and finely grated
- ½ tsp fresh rosemary, finely chopped
- ½ tsp salt
- 0.125 tsp black pepper, freshly ground
Method
- Heat oven to 400°F; bake crust until lightly golden and dry.10 min timer
- Warm olive oil; soften spinach and garlic until fragrant and wilted.3 min timer
- Whisk eggs, milk, Gruyère, rosemary, salt, and black pepper.
- Fold spinach into egg mixture, pour into crust, and bake until set.30 min timer
- Rest quiche until the filling settles and the crust stays crisp.5 min timer
Cooking for more than one diet?
Add everyone you cook for, with their allergies, diets and ages. Gluten checks this recipe for each of them and tells you what to change for anyone who can’t eat it as written. It’s free to start.
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This recipe also fits: Pregnancy recipes, Toddlers recipes, High blood pressure recipes, Gluten-free recipes, Crohn’s and colitis recipes, Vegetarian recipes, One pan recipes.