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Gluten-Free Spinach and Feta Quiche
Created by: Howcan Team
Ingredients
- 1 1/2 cups of gluten-free all-purpose flour
- 1/2 teaspoon of salt
- 1/2 cup of unsalted butter, cold and cut into small pieces
- 4-6 tablespoons of ice water
- 1 tablespoon of olive oil
- 1 small onion, finely chopped
- 3 cups of fresh spinach, chopped
- 6 large eggs
- 1 1/2 cups of milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1 1/2 cups of crumbled feta cheese
Instructions
- In a food processor, combine 1 1/2 cups of gluten-free all-purpose flour and 1/2 teaspoon of salt. Add the cold butter pieces and pulse until the mixture resembles coarse crumbs.
- While pulsing, gradually add the ice water, 1 tablespoon at a time, until the dough comes together.
- Turn the dough out onto a lightly floured surface and shape it into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
- Preheat the oven to 375°F (190°C).
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough into the dish and trim any excess. Prick the bottom of the crust with a fork and bake for 15 minutes, or until lightly golden. Remove from the oven and set aside.
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the chopped spinach and cook until wilted. Remove from heat and let cool slightly.
- In a large bowl, whisk together 6 eggs, 1 1/2 cups of milk, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg.
- Spread the spinach and onion mixture over the pre-baked crust. Sprinkle the crumbled feta cheese on top. Pour the egg mixture over the spinach and feta.
- Bake the quiche for 30-35 minutes, or until the center is set and the top is golden brown.
- Allow the quiche to cool for 10 minutes before slicing and serving. Enjoy!
The history of Spinach and Feta Quiche with a gluten-free crust dates back to the 13th century in the Lorraine region of France. This savory dish gained popularity due to its versatility and delicious flavors. The combination of spinach and feta cheese in a quiche has been a timeless favorite, offering a perfect balance of creamy and tangy flavors. The gluten-free crust variation emerged as a response to the growing demand for dietary alternatives. Renowned chefs like Julia Child and Jacques Pépin have popularized this dish, and today, it's a staple in many French-inspired and gluten-free restaurants worldwide. For the best version, sourcing fresh spinach and high-quality feta is crucial, and mastering the gluten-free crust is essential for a perfect texture.
65 min
8
320 calories
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