Gluten-Free High Protein Quiche with Spinach and Cheese
A gluten-free, high-protein quiche filled with spinach and cheese, perfect for breakfast, brunch, or light meals.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
Ingredients
Scale
6 large eggs
1 cup fresh spinach, chopped
1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup milk
1/4 cup chopped onion
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon dried thyme
1 tablespoon olive oil
1 cup almond flour (optional crust)
2 tablespoons melted butter (optional crust)
1 egg (optional crust)
1/4 teaspoon salt (optional crust)
Instructions
- Preheat oven to 350°F (175°C).
- Mix almond flour, butter, egg, and salt to form dough and press into a pie dish.
- Pre-bake crust for 8–10 minutes if using.
- Cook onion in olive oil until soft, then add garlic and spinach until wilted.
- Whisk eggs, milk, salt, pepper, and thyme.
- Spread spinach mixture in dish and add cheese.
- Pour egg mixture over filling evenly.
- Bake for 30–35 minutes until set.
- Rest for 10 minutes before slicing.
Notes
Drain spinach well to avoid excess moisture. Can be made crustless for a lighter version.