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A golden gluten-free feta quiche with spinach in an almond flour crust on a table.
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Gluten-Free Feta Quiche

Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Servings: 8 servings
Calories: 320kcal

Ingredients

  • 2 cups blanched almond flour
  • 1/4 cup tapioca starch
  • 1/2 tsp sea salt
  • 1/4 cup unsalted butter, melted
  • 1 large egg (for crust)
  • 4 large eggs (for custard)
  • 1 cup heavy cream
  • 1/2 cup whole milk
  • 150 g crumbled feta cheese
  • 2 cups fresh spinach, sautéed and squeezed dry
  • 1/4 tsp ground nutmeg
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper

Instructions

  • Preheat oven to 375°F (190°C).
  • Combine almond flour, tapioca starch, sea salt, melted butter, and one egg in a mixing bowl until a uniform dough forms.
  • Press the dough firmly into a 9-inch pie dish, ensuring even thickness across the bottom and up the sides.
  • Par-bake the crust for 10 minutes to set the structure, then remove from oven.
  • In a separate bowl, whisk the remaining four eggs with heavy cream, milk, kosher salt, pepper, and nutmeg until emulsified.
  • Distribute the prepared spinach and crumbled feta cheese evenly over the par-baked crust.
  • Pour the egg mixture over the fillings, ensuring even distribution.
  • Bake for 30 to 35 minutes until the custard is set but slightly jiggly in the center and the edges are golden brown.
  • Allow to rest for 15 minutes at room temperature before slicing to allow the protein structure to stabilize.