Spinach and Tomato Quiche
This simple shortcrust pastry recipe is great for both sweet and savoury dishes. The quiche filling can be anything you fancy; why not swap the spinach and tomato for any meat, fish or vegetables?
Credited to: Coeliac UK
Kcal: 481.9
Difficulty: More of a challenge
Serves 8
15 mins prep
55 mins cooking time
Ingredients
For the gluten free shortcrust pastry:
- 350g gluten free plain flour*
- 1/2 tsp xanthan gum
- 175g unsalted butter
- 2 eggs
For the filling:
- 400g spinach
- 100g cherry tomatoes, cut in half
- 4 eggs
- 350ml milk
- 150g grated cheese
Notes: *Please check our Food and Drink Information for suitable products.
Method
- To make the pastry, measure and sieve the flour and xanthan gum into a bowl. Rub in the butter with the fingertips until the mixture resembles fine breadcrumbs. Add the eggs, and mix to form a soft dough.
- Roll out the dough on a lightly floured work surface and then line a 25cm deep flan tin with it. Leave it in the fridge to chill for 30 mins.
- Preheat the oven to 180C/350F/Gas Mark 5.
- Wash the spinach, then pour boiling water over it so it wilts. Drain and squeeze dry.
- Cover the raw pastry case with baking parchment and baking beans, and blind bake the pastry case for 20 mins. Remove the beans and baking parchment.
- Place the wilted spinach into the cooked pastry. Mix the milk, eggs, and cheese, and pour over the spinach. Top with the cherry tomatoes.
- Bake for about 35 mins, or until golden and cooked through.
Nutritional information per serving
Kcal
481.9
Fat
29.3g
Carbs
33.9g
Protein
20.6g
Fibre
1.5g
Sugars
3.8g
