Irresistible Gluten-Free Spinach and Feta Quiche in 35 Min

I’ll never forget the first time I made this gluten-free spinach and feta quiche – it was a total game-changer in my kitchen! My cousin, who’s been gluten-free for years, was coming for brunch, and I wanted to make something special that everyone would love. The moment I pulled this golden, savory masterpiece from the oven, the whole house smelled like a Mediterranean café. What I love most is how simple ingredients – fresh spinach, tangy feta, and fluffy eggs – transform into something so incredibly satisfying. Whether you’re gluten-free or just looking for a delicious, protein-packed breakfast, this quiche never disappoints.

Why You’ll Love This Gluten-Free Spinach and Feta Quiche

Oh my goodness, where do I even start? This quiche has become my go-to for so many reasons:

• Effortless elegance: It looks fancy but comes together in minutes – perfect for impressing guests or treating yourself
• Protein powerhouse: Packed with eggs and cheese to keep you full all morning
• Flavor explosion: The salty feta and fresh spinach create magic in every bite
• Versatile superstar: Equally amazing hot from the oven or cold from the fridge
• Gluten-free goodness: So delicious no one will guess it’s gluten-free!

Trust me, once you try this quiche, you’ll be making it on repeat like I do!

Ingredients for Gluten-Free Spinach and Feta Quiche

Here’s everything you’ll need to make this dreamy quiche – I promise it’s all simple stuff you might already have!

• 2 cups fresh spinach – chopped (don’t skip the chopping – it makes all the difference!)
• 1 cup feta cheese – crumbled (I like the block kind best – it’s creamier)
• 4 large eggs – room temperature eggs blend smoother
• 1 cup milk – whole milk makes it extra rich, but any works
• 1 gluten-free pie crust – thawed if frozen
• 1/2 teaspoon salt – I use sea salt
• 1/4 teaspoon black pepper – freshly cracked is my favorite

See? Nothing fancy – just good, honest ingredients that come together beautifully!

Equipment You’ll Need

You won’t need anything fancy for this quiche – just a few basic kitchen staples that you probably already have:

• 9-inch pie dish – glass or ceramic works great
• Mixing bowl – medium-sized does the trick
• Whisk – or a fork in a pinch!
• Oven – preheated and ready to work its magic
• Knife and cutting board – for prepping that gorgeous spinach

That’s it – no special gadgets required for this simple, delicious dish!

How to Make Gluten-Free Spinach and Feta Quiche

Alright, let’s get cooking! This quiche comes together so easily – just follow these simple steps and you’ll have a golden, savory masterpiece in no time.

Step 1: Prepare the Crust

First things first – grab that gluten-free pie crust and gently press it into your pie dish. No need to grease the dish first (the crust has enough butter already!). Just make sure it’s snug against the bottom and sides – I like to use my fingers to smooth out any wrinkles. If your crust cracks a bit, don’t panic! Just press the pieces back together – it’ll bake up beautifully.

Step 2: Mix the Filling

Now for the magic! In your mixing bowl, crack those eggs and give them a good whisk until they’re nice and frothy. Pour in the milk and keep whisking until everything’s completely combined – you want it smooth as silk! Then sprinkle in the salt and pepper (I always do a little taste test here – the filling should taste slightly seasoned but not too salty).

Step 3: Layer Spinach and Feta

Time to assemble! Scatter your chopped spinach evenly across the crust – I like to press it down lightly with my hands so it lays flat. Then comes the best part – shower that feta over the spinach like you’re sprinkling edible snow! Try to distribute it evenly so every slice gets plenty of cheesy goodness.

Step 4: Bake the Quiche

Carefully pour your egg mixture over everything – it should just cover the fillings. Pop it in your preheated oven and set your timer for 35 minutes. When the timer goes off, check for doneness – the edges should be golden brown and the center should barely jiggle when you gently shake the pan. If it needs more time, give it another 5 minutes. Oh, and don’t forget to let it rest for at least 5 minutes before slicing – I know it’s tempting, but this helps it set perfectly!

Tips for the Perfect Gluten-Free Spinach and Feta Quiche

After making this quiche more times than I can count, here are my foolproof secrets for perfection:

• Blind bake the crust for 10 minutes before adding fillings – this prevents that dreaded soggy bottom!
• Wilt your spinach first – just a quick sauté removes excess moisture that could make the quiche watery
• The knife test never lies – insert a knife near the center; if it comes out clean, your quiche is done
• Let it rest – I know it’s hard to wait, but 10 minutes of cooling makes slicing so much easier

These little tricks make all the difference between good quiche and great quiche!

Ingredient Substitutions and Notes

No feta? No problem! Here are my favorite swaps when I’m out of ingredients:

• Dairy-free option: Try crumbled tofu with nutritional yeast for that tangy kick
• Milk alternatives: Almond or oat milk work beautifully – just avoid the sweetened kinds
• Spinach shortcuts: Frozen spinach works in a pinch (thaw and squeeze out ALL the water first!)
• Crust variations: No gluten-free crust? Make a crustless version – it’s just as delicious!

Remember – cooking should be flexible and fun, so don’t stress about exact substitutions!

Serving Suggestions for Gluten-Free Spinach and Feta Quiche

This quiche shines all on its own, but oh, how I love dressing it up for different occasions! For brunch, pair it with fresh fruit and crispy roasted potatoes – the contrast of textures is heavenly. Dinner calls for a simple green salad with lemon vinaigrette to cut through the richness. And honestly? Cold slices straight from the fridge make the perfect midnight snack (not that I’d know anything about that…).

Storage and Reheating Instructions

This quiche keeps like a dream! Just let it cool completely, then cover tightly with plastic wrap or foil and pop it in the fridge – it’ll stay fresh for 3-4 days. When you’re ready to enjoy it again, reheat slices in a 350°F oven for about 10 minutes until warmed through (the oven keeps that flaky texture perfect). In a hurry? The microwave works too – just zap it for 30-second intervals so the eggs don’t get rubbery. Pro tip: cold quiche straight from the fridge is actually amazing too – I sneak bites while deciding if I want to reheat it!

Nutritional Information

Now, let’s talk numbers – but remember, these are estimates that can vary based on your specific ingredients! Each generous slice of this quiche packs about 220 calories, with 14g of fat (7g saturated), 10g of protein, and 12g of carbs. Not bad for something that tastes this indulgent, right? The spinach adds a nice 2g fiber boost too. Just a friendly reminder – I’m a home cook, not a nutritionist, so your exact counts might differ slightly based on your cheese brand or milk choice!

FAQs About Gluten-Free Spinach and Feta Quiche

Can I freeze this quiche?
Absolutely! Let it cool completely, then wrap tightly in plastic and foil before freezing. It’ll keep beautifully for up to 2 months. When you’re ready to enjoy it, thaw overnight in the fridge and reheat in a 350°F oven for about 15 minutes. The texture stays remarkably good – I’ve done this many times for meal prep!

Is this recipe keto-friendly?
It’s pretty close! With 12g carbs per serving, it can fit into many keto plans if you watch your other meals. For an even lower-carb version, try using heavy cream instead of milk and skip the crust entirely – just grease your pie dish well. The feta and eggs make it naturally low-carb already!

Can I use frozen spinach?
You bet – it’s my secret shortcut! Just be sure to thaw it completely and squeeze out ALL the liquid (I use a clean kitchen towel for this). Too much moisture makes the quiche watery. Frozen spinach actually has more concentrated flavor, so you might even prefer it!

How do I know when the quiche is done?
Look for golden edges and a center that barely jiggles when gently shaken. The trusty knife test never fails – insert it near the center; if it comes out clean, you’re golden. Remember, it’ll continue cooking slightly as it cools, so don’t overbake!

Share Your Gluten-Free Spinach and Feta Quiche Experience

I’d love to hear how your quiche turns out! Drop a comment below – your tips and variations might inspire someone else’s kitchen adventure.

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