Making a special breakfast? Hosting a brunch? Well, quiches, in my opinion, are a quintessential component to all eating occasions of this sort, and boy do I have a recipe for you! Today, I am sharing my recipe for a spinach and feta-packed rendition of this brunch favourite, which also happens to have a gluten-free crust. Let’s go over some of the key ingredients!
Using oat flour in the crust helps to make this recipe gluten-free friendly, while also providing us with a boost of fibre. Oat flour is essentially made from finely ground oats, which are inherently gluten-free. Oat flour can be found in most bulk food stores; however, if you plan on serving this recipe to someone with is celiac/ has a gluten intolerance, be sure to look for a certified gluten-free variety.
Spinach really is quite the powerhouse of important nutrients and antioxidants including iron, vitamins A, C and K, as well as, potassium, calcium and magnesium. Don’t have any on hand? Not a problem! Other leafy greens, such as kale or Swiss chard, can make for equally delicious substitutions in this recipe.
This recipe uses a combination of whole eggs as well as egg whites. Egg yolks are a great source of vitamins A, D, E and B12, while egg whites are a high source of protein. As with most other recipes, one whole egg can also be substituted for two egg whites when making this quiche. Keep this ratio in mind if you wish to further boost the protein content of this dish with the substitution of more egg whites.
1 1/3 cups oat flour
2 tbsp salted butter, chilled and cubed
2 tbsp cold water
2 cups raw spinach, finely chopped
1/2 cup feta cheese, crumbled
1 cup milk (I recommend 2% MF)
2 egg whites
1/2 tsp dried basil
1/4 tsp salt
1/8 tsp black pepper
1/8 tsp turmeric (optional)
Preheat the oven to 375 degrees. Coat a 9” pie plate with cooking spray and set aside.
To make the crust, add the oat flour, butter and water to a food processor. Pulse until all of the ingredients come together into a soft dough. Drop the dough onto a flat surface covered with wax paper. Cover the dough with another piece of wax paper that is approximately the same size. With a rolling pin, roll the covered dough into a 10” circle. It should be approximately 1/8” thick. Flip the dough onto the pie plate and remove the other piece of wax paper. Fit the dough to evenly cover the base and edges. To prevent air bubbles while baking, lightly prick the base with a fork. Bake for 8 minutes. Remove from the oven and allow to cool completely.
Reduce the heat of the oven to 350 degrees.
To make the filling, whisk together the milk, eggs, egg whites and spices. Add the spinach and feta and stir until well combined. Pour the mixture into the pie crust and bake for 45-50 minutes. Let the quiche sit for at least 15 minutes before slicing, and enjoy!