Spinach, Feta, Tomato Quiche

Grain-Free Spinach, Feta, Sun-Dried Tomato Quiche

Grain-Free, Gluten-Free, Nut-Free

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Is it just us, or does serving quiche to guests make you feel a little classy? As fancy as it may seem, this recipe is actually perfect for your regular meal rotation.  It doesn’t take much work to make, and it stays great for days. Serve it warm, room temperature, or even cold! You can also get creative and use nearly anything you have in your fridge for the filling! 

Ingredients

Crust:

• 1 cup Otto's Naturals - Cassava Flour
• ½ teaspoon salt
• 1 ½ sticks (12 Tbsp.) cold unsalted butter, cut into ½ inch pieces
• ¼ cup ice water

Filling:

• 1 cup chopped spinach (fresh or frozen)
• ½ teaspoon oil
• 8 eggs
• ½ cup milk
• ¼ teaspoon salt
• ½ crumbled feta
• ½ cup sliced sun-dried tomatoes 

Instructions

Crust:

1. In a food processor, combine cassava flour and salt by pulsing briefly.
2. Add cold butter and briefly process until butter is the size of peas.
3. Add ice water, 1 Tablespoon at a time, until just moistened and crumbly.
4. Transfer dough to a lightly floured work surface and shape into a disk. Using parchment paper or a Silpat here will make transferring the crust to your pie plate easier later.
5. Use a rolling pin to roll the dough into a circle big enough that it hangs over the sides of your pie pan.*
6. Transfer pie crust to a 9-inch pie pan and use your fingers to press against the sides. Crimp top if desired. (Tip: If using parchment or Silpat you should be able to flip your flattened dough over onto your pie plate and patch any cracks with a little ice water.)
7. Refrigerate while you prepare your desired filling.

Filling:

1. Preheat the oven to 350°F.
2. Whisk together eggs, milk, and salt until combined.
3. Add spinach, sun dried tomatoes and feta to the bottom of the crust. Pour in egg mixture.
4. Place into preheated oven and bake for 45 minutes.
5. Remove from the oven and let cool. Slice into 8 pieces. Enjoy!

NOTE: The dough can be made up to 3 days in advance and refrigerated. Allow it to sit at room temperature for about 15 minutes or until pliable before rolling.

*TIP: If the dough starts to crack while rolling, use some ice water to patch it up.