Ingredients

The following ingredients have 4 Servings
  • 1 gluten-free pie crust (9-inch)
  • 5 eggs
  • 1 cup whole milk ((you can also use dairy-free / plant-based plain milk but reduce it to 3/4 cup))
  • 1 tablespoon gluten-free flour
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground white pepper (or black pepper)
  • pinch ground nutmeg
  • 1 cup spinach (chopped then measured)
  • 1 12 ounce jar fire roasted red peppers
  • 1/2 cup crumbled goat cheese
  • 1/3 cup onion (diced)
  • 1 tablespoon fresh basil (chopped)

Instruction

  • Preheat the oven to 425 degrees F for pie crust. Line a 9-inch pie plate with pastry and poke the bottom with holes, about 1 inch apart. Cover the bottom & top of the pie crust with aluminum foil and bake 8 minutes to allow the crust to cook. If using my gluten-free crust, it may start to fall on the sides when it is not filled. If this happens, use your hands to press the dough back on the sides of the baking dish before filling. Remove the foil and bake another 4 minutes. Remove from oven. The crust should be light brown on the edges when removing from the oven. Reduce oven temperature to 325 degrees F.
  • During the cooking of the crust, whisk together the eggs, milk, salt, pepper, nutmeg, and flour in a large bowl. Then mix in the spinach, red peppers, goat cheese, and onion.
  • Pour the filling mixture to the cooked crust. Cover the edges of the pie crust with a pie shield or aluminum foil. Bake in the oven until the middle of the quiche is set, about 50-60 minutes. Let set 10 minutes. Remove and serve.