This Quiche with Spinach Recipe is gluten free and dairy free. The crust is made with a delicious almond and brown rice mixture. We’ve added lots of vegetables that you can choose to keep or omit.
Just this past weekend I hosted my first ever sit down bridal luncheon for 21 lovely ladies at my house. We had a number of guests attending the event who were on restricted diets: gluten free, dairy free and vegetarian. This is where I had to come up with a delicious make-ahead entrée. It was a little tricky coming up with what to serve the lovely group of ladies, but the solution turned out to be pretty simple.
I found the perfect luncheon solution with this savory Quiche with Spinach Recipe. I served the quiche with a side of my Caesar Salad (made with hemp seeds!) and simple roasted cherry tomatoes. It was absolutely delicious!
Quiche with Spinach Recipe a Perfect Meat Free Monday Dinner
The recipe truly was the ideal make-ahead luncheon meal since all you have to do is warm the quiche in a 250 degree oven for about 10 minutes before serving. It also makes the ideal entrée for “Meat Free Monday” dinner!
How to Make Quiche with Spinach Recipe
There are two key things that make this quiche with spinach recipe so tasty and healthy. Our recipe is both gluten free and dairy free, but honestly you won’t be able to tell the difference.
A Word About the Savory Gluten-Free Crust…
The crust recipe I used is 100% whole grain and made with three different flours; brown rice flour, millet flour and almond flour. I even managed to sneak in a full 1/4 cup of chia seeds! Not only do the chia seeds boost omega-3’s, fiber and overall nutrition, they serve a culinary purpose too because they help the crust bind together.
Click HERE for the Gluten-Free Crust Recipe.
Note: You will want to make your crust BEFORE you make the quiche filling because the crust needs to be pre-baked.
And a Word About the Dairy-Free Quiche Filling too…
As mentioned above, since several of the ladies attending the luncheon are either totally dairy-free or follow restricted dairy diets. I wanted to be sure the quiche filling was dairy-free. I found the solution to making the filling rich and creamy without using cow’s milk. I replaced the dairy with a homemade cashew “cream”, which is unbelievably easy to make in a high-speed blender. Especially if you soak the cashews in water first.
Like the gluten-free crust recipe, the quiche filling can stand alone too, as you could always use the recipe for a crust-less quiche, which is why I provide the quiche filling recipe separate from the crust below.
Quiche with Spinach Recipe
This Quiche with Spinach Recipe is gluten free and dairy free. The crust is made with a delicious almond and brown rice mixture.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 6 1x
- 1 – 9 oz package of frozen artichokes, such as Bird’s Eye
- 1/8 teaspoon unrefined sea salt, plus more to taste
- 2 teaspoons extra virgin olive oil, plus more for drizzling on the artichokes
- 1 large shallot, chopped
- 3 cups baby organic spinach
- ½ cup raw cashews, soaked in water for 2 hours and then drained
- 5 organic pastured eggs, such as Vital Farms
- 1 tablespoon fresh lemon juice
- 1 tomato, sliced
- 1 cup shiitake mushrooms, sliced
- 2 tablespoons finely chopped parsley
- 1 pre-baked gluten free crust, click here for recipe
- Preheat the oven to 400 degrees.
- Line a baking sheet with parchment paper. Place the frozen artichokes on the parchment paper, drizzle with just a bit of olive oil, season with salt to taste and roast for 35 to 40 minutes
- While the artichokes are roasting, heat the oil in a non-toxic skillet over medium-heat; add the shallots and sauté for 3 to 4 minutes, or until shallots are soft. Season shallots with salt to taste.
- Stir in the spinach and sauté until spinach just begins to wilt, about 30 seconds or so. Remove skillet from the heat and set shallot-spinach mixture aside.
- Remove the artichokes from the oven, but keep the oven turned on and the temperature at 400 degrees.
- Once the artichokes are cool enough to handle, use kitchen shears to cut them into bite-sized pieces. Add the cut artichokes and parsley into the skillet with the shallot-spinach mixture and gently toss ingredients together. Transfer the vegetable mixture to the pre-baked gluten free crust.
- In a high speed blender, add the cashews, eggs, lemon juice, 1/8 teaspoon salt and 1 cup water. Process on high for at least one full minute, or until mixture is smooth and creamy. Pour the cashew-egg mixture into the mixing bowl with the vegetables. Top with sliced tomatoes and mushrooms.
- Bake the quiche for 30 to 35 minutes or until the top is ever so slightly golden and the eggs are set. Let rest for at least 10 minutes before serving.
- Slice and serve warm with a nice green salad.