The perfect Easy Spinach Quiche for Breakfast or Brunch, this can easily be made as a Gluten-Free Spinach Quiche!
Quiche is a wonderful breakfast recipe or brunch recipe that can be customized, even better when you can make it gluten-free too. This Gluten-Free Spinach Quiche is the perfect choice for your next brunch!
Quiche is a great breakfast recipe, but can easily be served for brunch or lunch too. It’s one of those meals you’d likely see served at a small cafe with a side of fruit and Iced Tea. It’s a classic.
This quiche features vegetables and eggs and no meat, if you prefer though you can always add it.
Gluten-Free Quiche is simply a switch of pie crust, you will want to use a gluten-free pie crust.
This recipe is going to be made with a homemade or refrigerated pie crust, not an already cooked pie crust, so you will want a pie crust dough or one that is ready to bake.
If you do not need it to be made gluten-free, carry on with your favorite pie crust.
How do you make Gluten-Free Spinach Quiche?
This can be made gluten-free as long as you use a gluten-free pie crust. That’s the only switch that would be needed to make this gluten-free.
I use Better Batter All-Purpose Gluten-Free Flour when I do any of these pie crusts, that’s my favorite. You can use any of your favorite options though.
If you want more of a grab-and-go pie crust, this Wholly Gluten-Free Pie Shell is by far my favorite. These are ready to bake and very easy to use for this recipe. These are typically found at your local grocery store or Sprout’s. They are a 2-pack so you can make a variety of quiche or you can freeze the second one to use later.
Favorite Gluten-Free Pie Crust Recipes:
- Gluten-Free Pie Crust (Mama Knows Gluten-Free)
- Extra Flaky Gluten-Free Pie Crust
- Basic Pie Crust – Gluten-Free
What ingredients are needed for this Gluten-Free Quiche Recipe?
- Refrigerated Pie Crust or Homemade Pie Crust (Gluten-Free if Needed)
- Butter
- Mushrooms
- Garlic
- Onion
- Eggs
- Milk
- Heavy Cream
- Salt
- Pepper
- Spinach
- Mozzarella Cheese
- Parmesan Cheese
This quiche is made with vegetables and no meat, but it is easy to customize and add meat if desired.
Optional ingredients would be cooked bacon, cooked sausage, or cooked ham.
The quiche will be prepared in a deep pie pan or if you are using one of the ready-to-bake pie crusts from the store, you can leave it in the aluminum tin pie pan. I’d suggest though placing the pan on top of a baking sheet just in case there is any spillage.
Tips for making the perfect Easy Spinach Quiche:
There are some things to remember when making quiche, one is that you want the crust to jiggle just a bit, which means it’s not overcooked. If it doesn’t have a little jiggle then you have likely overcooked it, you can learn more about that with these mistakes to avoid when making quiche.
Quiche is eaten warm, not too hot, and not too cold.
The leftovers can be kept in the refrigerator for up to 4 days after making the quiche too. The leftovers need to be stored in an airtight container.
Why do you blind-bake the crust?
Blind baking the crust simply means that you bake it for a bit before you add in the filling, this allows for the crust to get nice and crisp. This is sometimes called parbaked crust too.
If you do not blind-bake the crust, the bottom will typically turn out soggy because so much of the filling has seeped into it.
When blind baking, it’s best to add dry beans or pie weights, weighing down the pie keeps the crust in shape and means it does not puff up or shrink. It’s very simple to blind bake, just be sure to follow each step and not skip or you may not have the same result.
Can you prepare a quiche in advance?
Since quiche can be reheated, you can make this spinach quiche in advance and warm it up just before serving. This can be done again in the oven or the microwave.
For best results, place it in the oven at 200 degrees F and warm up for about 15 minutes. Alternatively, if you want to prepare the quiche in advance and seal it with plastic wrap in the refrigerator, it can then be cooked just before serving.
Are you ready for a treat? It’s time to make this amazing Easy Gluten-Free Spinach Quiche, just in time for Mother’s Day!
Gluten-Free Spinach Quiche
Ingredients
- Gluten-Free Pie Crust Refrigerated or Homemade (or a Gluten-Free Pie Crust)
- 2 Tbsp Butter
- 8 oz Mushrooms Thinly Sliced
- 2 Cloves Garlic Minced
- 1/2 Cup Chopped Onion
- 4 Large Eggs
- 1/2 Cup Milk
- 1/2 Cup Heavy Cream
- 1/2 tsp Salt
- 1/4 tsp Pepper
- 10 oz Frozen Spinach Thawed and Drained (Squeeze out the water)
- 1/2 Cup Shredded Mozzarella Cheese
- 1/2 Cup Grated Parmesan
Instructions
- Prepare the pie crust and form into a deep dish pie plate.
- Chill in the fridge for 60 minutes.
- Preheat the oven to 400°F.
- Blind bake the crust, by adding pie weights or dry beans.
- Bake for 7-8 minutes.
- Remove and set on cooling rack.
- Lower the temperature to 350°F.
- In a small saucepan, melt the butter and cook the onions, mushrooms, and garlic until soft and translucent. Remove from heat.
- In a medium bowl, whisk together the eggs, cream, milk, salt and pepper.
- Drain spinach and squeeze all water, blot with a paper towel.
- Add the spinach, cheeses, onions, mushrooms, and garlic to the bowl with the eggs.
- Stir well to combine all ingredients.
- Pour into the prepared pie crust.
- Bake at 350°F for 50-60 minutes or until a knife inserted in the center comes out clean.
- If needed, add foil around the edges to prevent over browning.
- Remove from oven and let it rest for 5-10 minutes before serving.
- Store leftovers in the fridge.
Notes
Nutrition
did you make this recipe?
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