Gluten-Free Spinach and Onion Quiche

5 from 3 votes

This gluten-free spinach and onion quiche is easy to make using a frozen gluten-free pie crust and a simple savory filling. Enjoy it for brunch, holidays, or meal prep it to enjoy for breakfast all week long.

Prep Time30

Cook Time55

Cooling time20

Total Time1 45

Course: Breakfast, brunch

Cuisine: American, French

Keyword: gluten-free quiche, spinach quiche

Servings: slices

Calories: 330kcal

Author: Jenny Levine Finke

Ingredients

12 oz frozen spinach thawed (this is 1 package of frozen spinach)
½ cup onion finely chopped
1 Tbsp olive oil or vegetable oil of choice
¼ tsp nutmeg
¾ tsp salt
¼ tsp pepper
4 eggs large
1 cup cream or dairy-free cream or milk
½ cup Swiss cheese shredded
½ cup parmesan cheese shredded
1 9" gluten-free pie crust I recommend using Wholly Wholesome Gluten-Free Pie Crust, thawed according to directions, for ease, but you could also make your own pie crust using my gluten-free pie crust recipe. See notes.

Instructions

Preheat the oven to 350°F and then prepare the gluten-free pie crust by crimping the edges after it has thawed. The easiest way to do this is to take a fork and gently indent the edges of the pie crust.
If making pie crust from scratch, you'll want to roll out the pie crust into a 9-inch pie pan and then crimp the edges.
Drain the thawed spinach in a sieve lined with a paper towel and squeeze out as much liquid as possible.
Heat a medium-sized sauté pan over medium heat, drizzle with olive oil, and sauté the onion until it becomes translucent. Add the spinach and sauté until any remaining liquid has evaporated, then season with nutmeg, salt, and pepper to taste. Remove from heat and allow the mixture to cool completely.
In a medium mixing bowl, whisk the eggs and cream together and season with ¾ teaspoon of salt and ¼ teaspoon pepper.
Add the Swiss and parmesan cheeses to the cooled spinach and onion mixture, and then transfer the mixture into the prepared gluten-free pie crust.
Pour the egg mixture gently over the spinach and cheese mixture.
Place your pie tin on a baking sheet (to prevent spills and help it heat evenly) and bake for 45-55 minutes until the center of the quiche is set and just the center jiggles slightly. It should not jiggle like it is liquid or watery, but it will jiggle slightly like gelatin or custard. Allow the quiche to cool for 20-30 minutes. This will allow it to finish cooking and for the eggs to set in place.
Store leftover quiche in a sealed container in the fridge for 3-5 days.

Notes

Pie Crust: Wholly Wholesome Gluten-Free makes a great gluten-free pie crust that works well in this recipe. You can find frozen pie crusts at Trader Joe's, Whole Foods, Sprouts, and many grocery stores across the U.S. If you can't find a frozen pie crust or want to make your own, use my three-ingredient gluten-free pie crust recipe instead.

Vegetable Swaps: You can add or substitute any vegetable for another vegetable you’d like. Consider adding sliced mushrooms or diced peppers. Be sure to sauté any vegetable you add with the onions and spinach to remove as much moisture as possible.

Cheese Swaps: You can use any cheese you’d like instead of parmesan and Swiss. The Swiss and parmesan complement the spinach in the quiche very well, but other cheeses taste great, too.

Dairy-Free: Quiche is difficult to make dairy-free. While you could easily swap the cream for dairy-free cream or milk, dairy-free cheeses rarely work. I suggest making yourself a veggie omelet instead of a quiche if you don't eat dairy.

Potential Pie Pan Sizing Issues: I've noticed that the Wholly Wholesome Gluten-Free prepared pie crusts are shallower than standard 9" pie pans and therefore hold less filling. Rest assured, this recipe was designed to work with the Wholly Wholesome Gluten-Free pie crust. If you're using your own pie pan, you may need to adjust the amount of ingredients or size of the pie dish.

Nutrition