Simple Gluten Free Kitchen

Spinach Quiche with Quinoa Crust

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Hello friends,

My bags are packed and I am going on vacation tomorrow.  I’ll meet my husband in Reykjavik who is hiking with his friends in the beautiful terrain of Iceland. From there we’ll go on a little road trip adventure around the ring road. I’m just so excited. I have done road trips before but never by a camper-van. It will be a different experience of spending the night in a camper-van and not checking in and out of the hotels. I’ll share some of my trip recaps  with all of you when I am back, so watch this space!  But until then,  I want to share with you this stellar spinach quiche recipe.

 

 

Last week my friend brought me a ton of fresh spinach from her garden. I pondered for a while over what I wanted to do with it. First, I thought to freeze it and deal with it when I come back. Then I thought it seems like a lot but there won’t be much once it gets cooked. So,  I used some of it in the quiche and the rest in the spinach curry. My daughter can add eggs or tofu in the curry and make two or three meals for herself when I am gone.

 

 

Easy to put together, this simple, and simply delicious spinach quiche is perfect for breakfast, lunch, dinner or any time in between! I made the crust with quinoa but you can use the store bought or make your own with flour. The filling contains spinach, sun dried tomatoes, zucchini, cheese, milk/cream and eggs. This is a good recipe to eat more spinach if you don’t like it raw in  salads or smoothies.

Spinach is an extremely nutrient-rich vegetable. It’s one of the best known source of vitamin B9 (folate) and a daily dose of spinach could help prevent dementia and help the blood flow in the brain. In other words, something that helps keeping us sane must be included in our regular diet. You’ll need a lb of spinach for this quiche. It needs to be cooked down until wilted and completely dry, otherwise your quiche will be watery.  Frozen spinach makes the recipe easy but it still need to be thoroughly squeezed to wring out all the moisture before using.

 

 

This quiche is delicious warm, straight from the oven but it is just as good at room temperature too. Make it ahead of time, refrigerate and warm in the oven just before serving time.

If you make this recipe and love it, please consider leaving a blog post comment or give me a shout out/tag on any of my social media handles. Facebook, Instagram, Twitter, Pinterest.

 

 

Print
Spinach Quiche with Quinoa Crust

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Ingredients

  • 2 cups cooked quinoa (check [this post for cooking quinoa)
  • 1/4 cup oat flour
  • 2 tbsp olive oil
  • 1 egg
    • Filing
  • 1 lb (10 oz) spinach leaves, chopped
  • 1/2 zucchini (about 1 cup, sliced)
  • 1 green chili, finely chopped
  • 5-6 sun dried tomato pieces, chopped
  • Salt and black pepper
  • 1/4 cup cheese
  • 1/4 cup half and half
  • 2 large eggs
  • 2 garlic cloves, chopped
  • 1 tbsp olive oil

Instructions

  1. Preheat oven to 375 and grease a 9.5” pie plate.
  2. Mix all ingredients for the crust together.
  3. Press crust mixture into bottom and sides of the pie plate.
  4. Bake for 12-15 minutes. Remove crust from oven and set aside.
  5. In a large skillet, heat one tablespoon olive oil over medium heat.
  6. Add garlic to skillet and sauté for 1 minute. Add zucchini and saute until half tender.
  7. Stir in the chopped spinach until it wilts and no more liquid remains (cook it on high).
  8. Add chopped sun dried tomatoes and green chili. Remove from heat.
  9. In a large mixing bowl, whisk together the eggs, half & half, salt, pepper and cheese.
  10. Place spinach in the cooled crust.
  11. Pour egg mixture over the top and allow it to settle in. You might have a bit extra - it's okay if the egg mixture "leaks" through the crust.
  12. Bake 25-30 minutes, until slightly golden brown on top and until a knife inserted near the center of quiche comes out clean and crust is golden brown. Quiche will rise while baking, but should settle back down once you remove it from the oven.
  13. Allow to cool for at least 5 minutes before cutting into slices and serving.
  14. Leftovers can be stored covered in the refrigerator for up to 3-4 days. Enjoy!
https://www.simpleglutenfreekitchen.com/2019/08/spinach-quiche-with-quinoa-crust.html

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Healthy Mung Bean Chili with Turmeric
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Reader Interactions

Comments

  1. WoW! That looks Yumm DiDi.
    I have a question that could we make it in a Tandoor? is Yes, then how are we gonna do it?

    Thanks.

    Reply

    • Thanks for visiting Ehsaan!
      No, you can’t make this one in the tandoor which we use for making rotis or grilled meat. Why don’t you try this in oven. As far as I remember from Google+ days you live in UK, don’t you? why would you want to use tandoor?

      Reply

  3. That quiche looks delightful and it sounds like it tastes delicious!! Thanks for sharing your creativity! It gives me licence to try as well!

    Reply

  5. Your trip sounds so exciting and I can imagine the fun of sleeping in the camper van than hotels. Awsm adventure! Have fun. As for the quiche, totally loving the quinoa crust, very unique.

    Reply

  9. Balvinder, I LOVE the idea of using quinoa for a crust, and can’t wait to give it a try! So much better for you than traditional flour crust! The filling looks magnificent, too! Thanks for the recipe!

    Reply

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