Gluten-Free Spinach Quiche

Our gluten-free spinach quiche is made with a delicious, buttery tender savory shortcrust recipe, adapted from master baker Avner Laskin.

Ingredients

• 3 large eggs
• 1.25 cups heavy cream
• 1 teaspoon salt
• 0.5 teaspoon ground nutmeg
• 9 - or 9-inch prebaked gluten-free savory shortcrust
• 6 ounces grated Swiss or Emmenthal cheese , divided
• 8 ounces fresh spinach leaves, rinsed and dried, divided

Steps

1. Gather the ingredients. Preheat the oven to 375 F (190 C).
2. In a medium mixing bowl, whisk eggs, cream, salt, and nutmeg.
3. Sprinkle half of the cheese in the bottom of the prebaked crust shell.
4. Scatter half of the spinach leaves over the cheese. Pour about 3/4 of the egg mixture over the spinach.
5. Sprinkle the remaining cheese and spinach into the crushed shell and top with the remaining egg mixture.
6. Place the quiche pan on a large baking sheet to prevent dripping and bake in preheated oven for 30 minutes or until the filling is set and the top is golden. Serve warm. Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.