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Gluten Free Quiche

Gluten-Free Quiche with Bacon and Spinach Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp fine sea salt
  • 4 tbsp cold unsalted butter
  • 1 large egg
  • 5 large eggs
  • 1 cup whole milk
  • 1/4 tsp ground black pepper
  • Pinch of nutmeg
  • 6 slices thick-cut bacon
  • 1 cup packed fresh spinach
  • 1 cup shredded Gruyère or Swiss cheese

Method
 

  1. Preheat oven to 375°F. Mix almond flour, tapioca flour, and salt. Cut in cold butter, stir in 1 egg, press into a 9-inch pie plate. Poke with a fork, bake 10 minutes.
  2. Cook bacon until crisp, crumble. Sauté spinach in a little bacon fat until wilted, season.
  3. Whisk 5 eggs, milk, salt, pepper, nutmeg. Stir in cheese.
  4. Place bacon and spinach in crust, pour egg mixture over. Bake 35 to 40 minutes until edges golden and center jiggles slightly.
  5. Cool 10 minutes, slice, serve.

Notes

If making ahead, blind-bake the crust and prep the filling a day in advance. Store the cooked bacon and spinach separately and assemble just before baking. For the cleanest slices, let the quiche cool for at least 15 minutes.