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Spinach Quiche Gluten Free

(recipe, Theresa Singleton)


Container: 9 or 10-inch round pastry pan, coat with vegetable cooking spray Prep Time: 20 minutes Cook Time: 1 hour Servings: 4


    1 cup fine corn meal
      4 tablespoons chilled butter, cut into small pieces
        1 large egg, beaten
          1/2 teaspoon water, add to beaten egg
            10 ounces frozen chopped spinach, thawed and all excess water removed
              1/2 cup onion, minced or chopped fine
                1 1/2 cups ham, chopped fine
                  2 cups sharp cheddar, shredded
                    4 eggs, slightly beaten
                      1 cup milk
                        1 tablespoon Dijon mustard (or spicy brown mustard)
                        1. freshly ground pepper


                        1. Directions
                        2. # Preheat oven to 350ยบ F.
                        3. # Mix together corn meal and butter until it has a crumb type appearance (This can be done in a food processor, if one is available). Blend in seasoning. Add water and beaten egg and combine. If the mixture is too crumbly, add a few drops of water.
                        4. # Pat mixture into bottom of pan and up the sides or use a small pastry rolling pin to even out and press excess up sides. The crust should be thin.
                        5. # Bake 12 to 15 minutes. Cook approximately 10 minutes before adding filling. Fill bottom of crust with spinach, ham, cheese and onion.
                        6. # In a small bowl, whisk together milk, eggs, and mustard. Pour over meat mixture.
                        7. # Bake 55 to 60 minutes, or until set in center. Serve warm. Garnish as desired.
                        8. TIP: If crust is too plain, add minced green onion, garlic, fresh herbs, and seasonings.