Gluten Free Spinach Quiche

Course Brunch
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Calories 340 kcal
Author This Season's Table


  • Gluten Free Crust
  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/2 cup parmesan cheese finely shredded
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1/4 cup melted grass fed butter
  • 1/4 cup to 1/2 cup cold water
  • Filling
  • 5 eggs
  • 2 1 lb bags organic spinach
  • 3 garlic cloves
  • 1/4 cup cream cheese
  • 1 tsp salt
  • 1/2 cup shredded cheese I used parmesan and white cheddar
  • 2 tbsp high heat oil such as avocado or coconut


  1. To Make Crust: Heat oven to 350 degree. Mix flours, cheese, salt and baking soda in a large bowl. Mix in melted butter and add enough cold water until crumbs start to stick together, but not too much where the dough becomes watery. Press into greased 9 inch pie or tart pan. Bake for 15 min to set. Press down any air bubbles that may form while cooking
  2. To Make Filling: While crust is baking, prepare filling. Whisk 5 eggs in a large bowl and set aside. Heat large frying pan to medium heat. Sauté garlic in oil for about 1 minute, just until fragrant but not browned. Add spinach and sauté until wilted. Water will release from spinach as it wilts - do not drain! Add cream cheese and salt and mix until melted. Remove from heat and let sit a few minutes. Add to eggs and stir. Pour mixture into pie crust and top with cheese. Bake at 350 degrees for 35 min or until set. Eggs will puff up while cooking and relax after they sit for a few minutes. Let sit for 10 minutes before serving. Enjoy!
Nutrition Facts
Gluten Free Spinach Quiche
Amount Per Serving
Calories 340 Calories from Fat 225
% Daily Value*
Total Fat 25g 38%
Saturated Fat 15g 75%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 140mg 47%
Potassium 403mg 12%
Dietary Fiber 4g 16%
Sugars 2g
Protein 22g 44%
Vitamin A 120%
Vitamin C 27%
Calcium 58%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.