For the Crust:

1 1/2 cups gluten-free all-purpose flour
1/2 cup (1 stick) unsalted butter, cold and cubed
1/4 cup ice water
1/2 teaspoon salt
For the Filling:

1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
4 large eggs
1 cup milk (or dairy-free milk for lactose intolerance)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon ground nutmeg (optional)


For the Crust:

Prepare the Crust:

In a food processor, combine the gluten-free flour and cold, cubed butter. Pulse until the mixture resembles coarse crumbs.
With the food processor running, slowly add the ice water until the dough comes together.
Turn the dough out onto a floured surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
Preheat the Oven:

Preheat your oven to 350°F (175°C).
Roll Out the Crust:

Roll out the chilled dough on a floured surface to fit a pie dish. Carefully transfer the crust to the pie dish and trim any excess dough from the edges.
Pre-Bake the Crust:

Line the crust with parchment paper and fill it with pie weights or dried beans. Bake for about 10-15 minutes until the edges start to turn golden.
For the Filling:

Prepare the Filling:

In a mixing bowl, whisk together the eggs, milk, salt, pepper, and ground nutmeg.
Assemble the Quiche:

Sprinkle the chopped spinach and crumbled feta cheese over the pre-baked crust.
Pour the Egg Mixture:

Gently pour the egg and milk mixture over the spinach and feta.

Place the quiche in the preheated oven and bake for about 30-35 minutes or until the quiche is set and the top is lightly browned.
Cool and Serve:

Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.
Enjoy your Gluten-Free Quiche with Spinach and Feta for a delicious and gluten-free lunch or brunch option!

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