Gluten-Free Quiche with Spinach and Feta

Quiche is brunch’s most flexible answer, and the gluten-free version gives up nothing: flaky GF crust, silky egg custard, and the Greek-leaning duo of spinach and feta. Blind-baking the crust is the one non-negotiable — custard forgives nothing soggy.

Yield: One 9-inch quiche · Time: 1 hr 15 min

Ingredients

• 1 gluten-free pie crust, chilled in a 9-inch pan
• 5 oz (140 g) spinach, wilted and squeezed very dry
• 4 eggs
• 1 1/4 cups (300 ml) half-and-half
• 1/2 tsp salt, black pepper, pinch nutmeg
• 3/4 cup crumbled feta
• 1/4 cup thinly sliced scallions

Directions

1. Blind-bake the crust with weights at 375°F (190°C) for 15 minutes; remove weights and bake 5 more.
2. Whisk the eggs, half-and-half, and seasonings.
3. Scatter spinach, feta, and scallions over the crust; pour in the custard.
4. Bake at 350°F (175°C) for 35–40 minutes until just set in the center.
5. Rest 15 minutes before slicing — quiche is best warm, not hot.

Pro tip: Squeeze the spinach like it owes you money; water is the only thing that can ruin this quiche.

Gluten-Free Notes

If you are cooking for someone with celiac disease, cross-contact matters as much as ingredients — clean surfaces, dedicated utensils, and certified or labeled gluten-free packaged goods are the safe path.

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Browse more in Breakfast & Brunch, or explore our gluten-free breakfast recipe database and hot cereal guide.