Spinach Quiche - Gluten Free and Wheat Free Recipe
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A healthy egg, spinach and cheese entrée for those seeking gluten and wheat free solutions for their menu.
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1 cup fine corn meal
4 tablespoons chilled butter, cut into small pieces
1 large egg, beaten
1/2 teaspoon water, add to beaten egg
10 ounces frozen chopped spinach, thawed and all excess water removed
1/2 cup onion, minced or chopped fine
1 1/2 cups ham, chopped fine
2 cups sharp cheddar, shredded
4 eggs, slightly beaten
1 cup milk
1 tablespoon Dijon mustard (or spicy brown mustard)
freshly ground pepper
:9 or 10-inch round pastry pan, coat with vegetable cooking spray
Preheat oven to 350º F.
Mix together corn meal and butter until it has a crumb type appearance (This can be done in a food processor, if one is available). Blend in seasoning. Add water and beaten egg and combine. If the mixture is too crumbly, add a few drops of water.
Pat mixture into bottom of pan and up the sides or use a small pastry rolling pin to even out and press excess up sides. The crust should be thin.
Bake 12 to 15 minutes. Cook approximately 10 minutes before adding filling. Fill bottom of crust with spinach, ham, cheese and onion.
In a small bowl, whisk together milk, eggs, and mustard. Pour over meat mixture.
Bake 55 to 60 minutes, or until set in center. Serve warm. Garnish as desired.
: If crust is too plain, add minced green onion, garlic, fresh herbs, and seasonings.
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