Gluten-Free Spinach Quiche with Basil Pistou
A tender oat-crust quiche is packed with spinach, then finished with garlicky basil pistou and a little lemon zest.
Fits Celiac, Hashimoto's, Pregnancy and 9 more diets
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Ingredients
- 3 eggs
- ½ cup certified gluten-free oat flour, finely ground
- ½ cup unsweetened almond milk
- 2 cups fresh spinach, roughly chopped
- 1 cup fresh basil, leaves, loosely packed
- 1 clove garlic, peeled
- 2 tbsp olive oil, divided
- 1 tbsp water
- ½ tsp salt, divided
- ½ tsp lemon zest, finely grated
- 1 tsp lemon juice, fresh
Method
- Heat oven to 375°F; oil a small baking dish and warm spinach briefly.2 min timer
- Whisk eggs, oat flour, almond milk, and half the salt until smooth.
- Blend basil, garlic, lemon, water, remaining salt, and oil into pistou.
- Fold spinach into egg mixture; bake until puffed, golden, and set.30 min timer
- Rest until firm, then serve wedges with pistou spooned over.5 min timer
Why it works
- Gluten-free: Certified gluten-free oat flour forms the base, with no wheat, barley, or rye.
- Wheat allergy: Certified gluten-free oat flour replaces wheat flour in the base.
Cooking for more than one diet?
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This recipe also fits: Hashimoto's recipes, Pregnancy recipes, Toddlers recipes, Dairy-free recipes, Alpha-gal recipes, High blood pressure recipes, Heart health recipes, Gluten-free recipes, Crohn’s and colitis recipes, High cholesterol recipes, Vegetarian recipes, One pan recipes, Gluten-free dairy-free recipes.