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Gluten-Free Spinach and Tarragon Quiche

A crisp oat crust holds tender spinach, sweet shallots and fragrant tarragon in a simple family quiche.

Fits Celiac, PCOS, Anti-inflammatory and 10 more diets

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Spinach and Tarragon Quiche
50 mintotal
3servings
10ingredients

Ingredients

  • 120 g gluten-free rolled oats, certified gluten-free, for the crust
  • 2 tbsp olive oil
  • 3 tbsp water
  • ½ tsp fine salt
  • 2 shallots, thinly sliced
  • 150 g fresh spinach, roughly chopped
  • 1 tbsp fresh tarragon, chopped
  • 4 eggs
  • 120 ml lactose-free milk
  • 0.125 tsp ground black pepper

Method

  1. Heat oven to 375°F; press oats, oil, water and salt into a small dish.
  2. Bake crust until lightly golden and firm at the edges.10 min timer
  3. Soften shallots in a skillet, then wilt spinach until its moisture evaporates.5 min timer
  4. Whisk eggs, milk, tarragon and pepper; fold in spinach and shallots.
  5. Pour filling into crust and bake until set and the center no longer jiggles.30 min timer

Why it works

  • Anti-inflammatory: Spinach, eggs, tarragon and olive oil make a vegetable-forward quiche.
  • No spicy food: Tarragon and shallot bring flavor without hot spices.
  • Type 2 diabetes: Eggs and spinach lead, with a modest oat crust and no added sugar.
  • Low-GI: Eggs and spinach pair with a modest certified gluten-free oat crust.
  • Wheat allergy: Certified gluten-free oats form the crust; no wheat, flour or wheat-based products are used.
  • Gluten-free: The crust uses certified gluten-free oats, and the filling has no gluten-containing ingredients.

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