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Gluten-Free Spinach Cheddar Quiche
2h 50m$9.09

Gluten-Free Spinach Cheddar Quiche

A baked spinach and cheddar quiche with a buttery gluten-free pastry crust and a creamy, tender egg filling. Delicious served warm as a light meal.

  • baked
  • blind-baked crust
  • french cuisine
  • Gluten-Free
  • gluten-free baking
  • quiche
  • savory pie
  • Serves 8
  • Vegetarian
Bundle it with similar meals
30 min prep75 min cook8 servingshard
Cuisine
French

Shopping options

Check ingredients to include themPackage used · most used first

Frozen chopped spinach, thawed in the refrigerator · 10 Ounce

Kroger® Frozen Spinach Chopped

83%

In recipe$1.32
To buy$1.59
Details
Kroger · 12 oz$1.59 per packageBuy 1Package use: 83%Product matchEstimated

Shredded cheddar cheese · 1.5 Cup

Kroger® Medium Cheddar Shredded Cheese

74%

In recipe$1.48
To buy$2.00
Details
Kroger · 8 oz$2.00 per packageBuy 1Package use: 74%Product matchEstimated

Unsalted butter, cold and cut into small cubes · 8 Tablespoon

Danish Creamery® European Style Unsalted Butter

Sale

50%

In recipe$1.80
To buy$3.59
Details
Danish Creamery · 8 oz$4.29
Sale
$3.59 per packageBuy 1Package use: 50%Product matchEstimated

Whole milk · 0.75 Cup

Kroger® Vitamin D Whole Milk 16 fl. oz. Bottle

38%

In recipe$0.52
To buy$1.39
Details
Kroger · 1 pt$1.39 per packageBuy 1Package use: 38%Product matchEstimated

Heavy cream · 0.75 Cup

Kroger® Heavy Whipping Cream Pint

38%

In recipe$1.23
To buy$3.29
Details
Kroger · 1 pt$3.29 per packageBuy 1Package use: 38%Product matchEstimated

Large eggs · 4 Each

Kroger® Grade A Large White Eggs

33%

In recipe$0.60
To buy$1.79
Details
Kroger · 12 ct$1.79 per packageBuy 1Package use: 33%Product matchEstimated

Gluten-free 1-to-1 baking flour containing xanthan gum · 1.5 Cup

Bob's Red Mill Gluten Free 1-to-1 Baking Flour

18%

In recipe$2.10
To buy$11.79
Details
Bob's Red Mill · 44 oz$11.79 per packageBuy 1Package use: 18%Product matchEstimated

Ground black pepper · 0.25 Teaspoon

McCormick Pure Ground Black Pepper

Sale

1%

In recipe$0.04
To buy$2.95
Details
McCormick · 1.5 oz$3.29
Sale
$2.95 per packageBuy 1Package use: 1%Product matchEstimated
Common ingredient

Fine salt · 1 Teaspoon

Morton Plain Table Salt, Non-Iodized Salt, 26 oz

1%

In recipe$0.02
To buy$1.99
Details
Morton · 26 oz$1.99 per packageBuy 1Package use: 1%Product matchEstimated

Ground nutmeg · 0.13 Teaspoon

Ground Nutmeg - Kroger - 1.85 Oz

1%

In recipe$0.02
To buy$3.99
Details
Kroger · 1.85 oz$3.99 per packageBuy 1Package use: 1%Product matchEstimated

Cold water · 6 Tablespoon

Tap water

0%

In recipe$0.00
To buy$0.00
Details
$0.00 per packagePackage use: 0%Product matchIn stock
Common ingredient

Cost Summary

Availability unavailable
$9.09

· only what you use

$1.14

per serving · 8 servings

You pay at checkout$31.42
29% used in this recipe$22.33 unused

All ingredients selected

Checkout$34.37
Recipe portion$9.13

2 common ingredients not selected — staples start unchecked; select them above to include them.

Cook this recipe

  • Gluten-free 1-to-1 baking flour containing xanthan gum-1 1/2 cups
  • Shredded cheddar cheese-1 1/2 cups
  • Whole milk-3/4 cup
  • Heavy cream-3/4 cup
  • Large eggs-4 each
  • Unsalted butter-1/2 cup
  • water-1/4 cup + 2 tablespoons
  • Frozen chopped spinach-10 ounces
  • Fine salt-1 teaspoon
  • Ground black pepper-1/4 teaspoon
  • Ground nutmeg-1/8 teaspoon
1
Prepare the butter and spinach
Knife
Cutting Board
Kitchen towel

Wash your hands and clean the work surface. Cube the butter on a cutting board and keep it cold. Place the thawed spinach in a clean kitchen towel, gather the edges, and squeeze firmly until almost no liquid comes out. Break apart the compacted spinach and refrigerate it while preparing the crust.

1/2 cup butter
10 ounces spinach
2
Cut the butter into the flour
Measuring cups and spoons
Mixing bowls
pastry blender

Mix the gluten-free flour and 1/2 teaspoon salt in a bowl. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Do not taste uncooked pastry dough; wash hands and clean surfaces after handling raw flour.

1 1/2 cups gluten-free 1-to-1 baking flour
1/2 teaspoon salt
1/2 cup butter
3
Hydrate and chill the dough
Measuring cups and spoons
Mixing bowls
Plastic wrap

Sprinkle the 6 tablespoons cold water evenly over the flour mixture. Mix gently, then press the dough together into a disk. It should hold together when squeezed; avoid kneading it smooth. Wrap tightly and refrigerate for 30 minutes to hydrate the flour and firm the butter.

1/4 cup + 2 tablespoons Water
4
Shape and chill the crust
Parchment paper
Rolling pin
pie plate

Roll the dough between two sheets of parchment paper into a circle approximately 12 inches across. Peel away the top sheet, invert the dough into the pie plate, and carefully remove the remaining parchment. Ease the pastry into the corners without stretching it. Press any cracks closed, trim the edge, and use the trimmings to patch thin spots. Crimp the rim and refrigerate for 15 minutes.

5
Heat the oven and weight the crust
Baking Sheet
Parchment paper
pie weights
pie plate

Meanwhile, heat the oven to 375°F with a rack in the lower third. Set the chilled pie plate on a rimmed baking sheet. Line the crust with fresh parchment and fill with pie weights, supporting the sides as well as the base.

6
Blind-bake the crust
Baking Sheet
Parchment paper
pie weights
pie plate

Blind-bake for 20 minutes. Carefully lift out the parchment and weights, then bake for another 8–10 minutes, until the bottom looks dry and the edges are lightly golden. Reduce the oven temperature to 350°F.

Use oven mitts when removing the hot pie plate, parchment, and pie weights.

7
Whisk the custard
Whisk
Measuring cups and spoons
Mixing bowls

While the crust finishes baking, whisk the eggs, whole milk, heavy cream, remaining 1/2 teaspoon salt, black pepper, and nutmeg until evenly blended. Avoid whipping in excessive air.

Do not taste uncooked custard; wash hands and clean utensils and surfaces after handling raw eggs.

4 Each egg
3/4 cup milk
3/4 cup cream
1/2 teaspoon salt
1/4 teaspoon Ground Black Pepper
1/8 teaspoon nutmeg
8
Fill the crust
Mixing bowls
pie plate

Scatter the squeezed spinach and all the cheddar evenly across the warm crust. Slowly pour in the custard, distributing it evenly around the filling.

10 ounces spinach
1 1/2 cups cheddar cheese
9
Bake until set and tender
Baking Sheet
Aluminum foil
food thermometer
pie plate

Bake at 350°F for 40–50 minutes. If the pastry rim becomes deeply golden before the filling is ready, cover just the rim loosely with foil. The quiche is done when the outer filling is set, the center moves with a gentle wobble rather than a liquid ripple, and a clean thermometer inserted into the center registers at least 160°F. Remove promptly once these cues are met to keep the custard tender.

Clean the thermometer before and after checking the filling; take care when handling the hot quiche and baking sheet.

10
Rest and slice the quiche
Knife
Cooling rack
pie plate

Transfer the pie plate to a wire rack and let the quiche rest for 20 minutes before cutting into 8 equal wedges.

Handle the hot pie plate carefully while transferring it to the rack and slicing.

11

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