Spinach-feta Quiche w/gluten-free crust

the crust is gluten free!

Spinach-feta Quiche

inspired by recipe found in Mothering Magazine March-April 2009

Makes 8 slices

Crust
1 cup almond flour (can also use hazelnut flour – but I think a hazelnut crust would taste better paired with deserts/pastries, ie: cheesecake)
1/2 cup coconut flour
melted organic (bio) butter…I believe I used 4-6 tbsp….

Filling
Used about 8-12 strips of your favorite German Metzgerei’s bacon (Dörfleisch), Italian pancetta (the one they sell rolled up at the Commissary that does NOT contain sugar), or Gwaltney brand sugar-free bacon – they only sell it at Vogelweh Commissary. So, if you use thinner bacon, use 12 strips….thick, use 8 strips!
1 1/2 cups cream & water mix (original recipe calls for milk or half-and-half) I used about 1 cup of cream. Cream doesn’t raise your insulin level like milk or half-and-half.
4-5 eggs beaten (Use 5 eggs if they are small – the Omega 3 eggs you can find in German grocery stores are best, or Free Range)
2 cups baby spinach leaves, chopped
1 cup feta cheese – I used a little Emmentaler also because we didn’t have that much feta.
1/2 ripe tomato, cut in thin slices for garnish

Preheat oven to 375°F (190°C)

Crust: Melt butter gently in saucepan and dribble over flours in large mixing bowl gradually, blending with fork until you’ve reached the right consistency (if you have ever prepared a graham cracker crust for a cheesecake then you understand approximately the consistency you want in this crust). When dough is moist (don’t let it get TOO moist, just kindof moist) and gatherable, transfer to 8 or 9 inch pie pan – press down & up the sides of your pan to attempt an even thickness all around

Filling: scald cream/water mixture slightly to hasten baking time. Let mix cool, then whisk eggs into it. Sprinkle spinach, bacon, and cheese over bottom of crust, then pour egg mixture on top. Decorate top with tomato slices in pleasing arrangement. Bake 35-40 minutes, until top is golden. Insert knife for doneness. It should come out clean. Let cool slightly before serving.

Preparation: 15 min (40 for baking)

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