Quiche Slice G. Free Recipe

Prepare dry ingredients

In a medium bowl, whisk together gluten-free all-purpose flour, almond flour, ground flaxseed (or xanthan gum), and salt until evenly combined.

Cut in butter

Add cold cubed butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Add ice water

Sprinkle ice water, 1 tablespoon at a time, over the mixture and gently mix with a fork until the dough just comes together when pressed. Use 2–3 tablespoons; do not overwork. Dough should hold when pinched but not be sticky.

Chill dough

Form the dough into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes (up to 2 hours). This firms the butter and helps the crust hold its shape.

Roll and fit into pan

Preheat oven to 375°F (190°C). On a sheet of lightly floured parchment (use gluten-free flour), roll the chilled dough to about 1/8-inch thickness into a circle slightly larger than a 9-inch tart or pie pan (preferably removable-bottom or 9-inch tart pan for neat slices). Carefully transfer the dough to the pan, pressing into the bottom and up the sides. Trim excess and crimp edges as desired.

Blind-bake

Prick the bottom of the crust lightly with a fork. Line the crust with parchment and fill with pie weights or dried beans. Bake at 375°F (190°C) for 12 minutes. Remove weights and parchment and bake for an additional 6–8 minutes until the crust begins to turn lightly golden. If you want a crisper base, brush the inside with the optional 1 tsp olive oil and return to oven 2–3 minutes more. Remove and cool slightly while preparing filling.

Prepare fillings

If using spinach: sauté about 1/2 teaspoon oil or a knob of butter in a skillet over medium heat, add fresh spinach (about 3–4 cups fresh) and cook just until wilted, 2–3 minutes. Drain in a fine sieve or press in a towel to remove excess moisture, then chop and measure 1 cup packed. If using bacon or ham: cook bacon until crisp, drain and chop; or dice ham. Grate the cheese and chop chives.

Make custard

In a mixing bowl, whisk together the 4 large eggs, whole milk (3 tbs), and heavy cream (3/4 cup) until smooth and slightly frothy. Stir in 3/4 tsp salt, 1/2 tsp black pepper, and the 1/8 tsp nutmeg (if using).

Assemble quiche

Sprinkle half of the grated cheese evenly over the prebaked crust. Spread the chopped, well-drained spinach and diced cooked bacon/ham in an even layer. Sprinkle the remaining cheese and the sliced chives over the filling. Slowly pour the egg-cream mixture over the fillings, filling to about 1/4 inch below the rim. Gently tap the pan on the counter to release any air bubbles and help the custard settle.

Bake

Reduce oven temperature to 350°F (175°C). Place the assembled quiche on a baking sheet and bake for 30–35 minutes, or until the custard is set at the center but still slightly wobbly, and the top is lightly golden. A knife inserted into the center should come out mostly clean with just a small amount of custard clinging.

Rest and slice

Remove the quiche from the oven and let it rest on a wire rack for at least 15 minutes (up to 30). This helps the custard finish setting and makes cleaner slices. Run a knife around the edge if using a tart pan with removable rim, then release and slice into 8 equal wedges.

Serve

Serve warm or at room temperature. Garnish with extra chopped chives if desired. Store leftovers covered in the refrigerator up to 3 days; reheat gently in a 325°F (160°C) oven until warmed through.