Your Gluten Free Coach

Gluten-Free Chicken-Cheese-Spinach Quiche

/
Print  

Whether wanting to please your guests at a brunch, delight your family on a holiday morning, or put smiles on the faces of your co-workers on a work day, this quiche is a crowd pleaser and will be a hit with everyone! I’ve made this for decades but fully gluten and gluten-free and nobody can tell the difference!

Ingredients

  • Single pie crust
  • 2 packed cups baby spinach (about 85g) 
  • 2 tablespoons olive oil 
  • 1 teaspoon finely chopped garlic
  • 1 small onion, chopped (about a ½ cup) 
  • ½ cup cooked bacon, chopped
  • 1 cup cooked chicken, chopped 
  • 1 (8 oz) container sour cream
  • ¼ teaspoon salt 
  • ½ teaspoon garlic powder
  • 1/8 teaspoon pepper 
  • 2 cups Sharp Cheddar cheese, shredded
  • 1 ½ cups Colby Jack cheese, shredded 
  • 3 eggs 
  • ½ cup heavy whipping cream

Instructions

  1. Heat oven to 375°F.  
  2. Poke holes in the bottom and sides of your GF pie crust for 10 minutes.  
  3. Meanwhile, heat oil in a skillet over medium heat.  
  4. Add garlic and onion; cook 2-3 minutes, stirring occasionally, until onion is tender.  
  5. Reduce heat; stir in bacon, chicken, and spinach; toss to combine and cook until spinach is wilted.  
  6. Remove from heat; transfer mixture to a large bowl.  
  7. In a separate bowl, mix together sour cream, salt, garlic powder, and pepper; stir into chicken mixture until well combined.
  8. Add cheeses and stir to combine.
  9. In a small bowl, beat eggs and whipping cream with a fork or whisk; gently fold into spinach mixture until well blended.  
  10. Pour filling into pie crust.  
  11. Bake 15 minutes.  Cover crust edge with foil or pie edge guard and bake an additional 20-25 minutes more or until center is set and the edge of crust is golden.  
  12. Let stand 15 minutes before serving.