Spinach Almond Crust Quiche
A classic quiche made with a wholesome twist. This Spinach Almond Crust Quiche features Piccola Cucina Unsweetened Almond Pie Shell filled with a creamy spinach and egg filling for a satisfying gluten-free meal.
Ingredients
1 Piccola Cucina 8-inch Unsweetened Almond Pie Shell
1 tbsp olive oil
2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
½ cup diced onion
1 clove garlic, minced
5 large eggs
½ cup milk (or unsweetened almond milk)
½ cup shredded cheese (Swiss, mozzarella, cheddar, or feta)
¼ tsp salt
¼ tsp black pepper
Pinch of nutmeg (optional)
Instructions
1
Preheat oven to 350°F (175°C).
2
Heat olive oil in a skillet over medium heat. Sauté onion and garlic until softened.
3
Add spinach and cook until wilted. Remove from heat and set aside.
4
In a bowl, whisk together eggs, milk, salt, pepper, and nutmeg.
5
Spread the spinach mixture evenly into the frozen Piccola Cucina Almond Pie Shell.
6
Sprinkle cheese over the spinach.
7
Pour the egg mixture over the filling.
8
Bake for 35–40 minutes, or until the centre is set and the crust is lightly golden.
9
Allow the quiche to cool for a few minutes before slicing and serving.
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