Gluten Free Spinach, Feta, and Tomato Quiche

img_7330I’ve been seeing some truly beautiful quiches around NYC lately.  Unfortunately, I can hardly ever partake because it’s near impossible to find one that is gluten-free.  If I do find one that manages to be gluten-free, it is usually overdosed with cheese in an attempt to compensate.

“But Talia, the title of this post includes feta…that’s a cheese you dummy.”  Yes, it’s true, I used feta for this recipe, but here is the deal on that.  As long as the feta actually comes from sheep’s milk (some feta is sneaky and uses cow’s milk instead), I am good to go as long as it doesn’t become a regular occurrence.

The reason for this is that goat and sheep’s milk have a different protein profile than that of cow’s milk.  Therefore, some people who experience problems consuming cow’s milk, might actually not experience those issues when dealing with goat or sheep’s.  That’s not to say that either of these options are lactose free – so if you’re allergy is due to lactose intolerance…it would probably be best to skip the feta altogether, and replace it by adding a couple extra eggs to this recipe instead.

Gluten Free Spinach, Feta, and Tomato Quiche

Prep time: 15-20 minutes
Cook time: 80 minutes
Serves: 4-6

What you need:
1 Gluten Free 9″ Pie Crust (I use this one)
4oz Feta Cheese
2 cups Spinach
1tbsp Avocado Oil
4 eggs (6 if skipping the feta)
2 cloves of garlic
2/3 cup Almond Milk
10 Cherry/Grape Tomatoes (I used a blend)
1 tbsp dried chives
Pepper to taste


What you do:

Step 1: Defrost your pie crust and preheat your oven to 350 degrees


Step 2: Heat 1 tbsp Avocado Oil (or preferred cooking oil) in a medium skillet

Step 3: Add your Spinach and let it wilt down

Step 4: Crumble your Feta Cheese evenly over the base of the pie crust


Step 5: Add your Spinach on top of the cheese (Make sure it’s evenly distributed)


Step 6: Mince the Garlic

Step 7: Whisk together the Eggs, Almond Milk, and Garlic


Step 8: Pour the egg mixture over the ingredients in the pie shell

Step 9: Halve your tomatoes and distribute on top of the quiche

Step 10: Sprinkle the Dried Chives and Pepper on top


Step 11: Bake for 80 minutes (be sure to check that the middle of your quiche has set before pulling out of the oven)

Step 12: Let sit for 10 minutes

Step 13: Plate and enjoy!


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