Spinach Quiche - Gluten Free and Wheat Free Recipe

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
Container:9 or 10-inch round pastry pan, coat with vegetable cooking spray
20 mins
1 hr
1.5 hrs
  • 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.

    TIP: If crust is too plain, add minced green onion, garlic, fresh herbs, and seasonings.
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