Gruyere and Spinach Quiche with Almond Crust

Gruyere and Spinach Quiche with Almond Crust

This gluten-free Gruyere and Spinach Quiche with Almond Crust is a delicious and healthy twist on the classic quiche. Perfect for brunch, lunch, or dinner, it combines the rich flavours of Gruyere cheese and spinach with a crispy, nutty almond crust.

Serves 6-8

Ingredients

For the Crust:

  • 150 g almonds, finely ground
  • 2 garlic cloves, crushed
  • 5 ml chopped rosemary
  • 2.5 ml salt
  • Black pepper, to taste
  • 60 ml olive oil or melted butter
  • 20 ml hot water

For the Filling:

  • 15 ml olive oil
  • 2 shallots, thinly sliced (or 1 large onion)
  • 300 g baby spinach, wilted in hot water and drained
  • 150 g feta cheese, crumbled
  • 150 g Gruyere cheese, grated
  • 3 eggs
  • 200 ml cream or milk
  • Salt and black pepper, to taste
  • Grated nutmeg

Method

  1. Preheat the Oven:
    • Preheat the oven to 180°C.
  2. Prepare the Crust:
    • Combine the ground almonds, crushed garlic, chopped rosemary, salt, and black pepper in a bowl.
    • Add the olive oil (or melted butter) and hot water, mixing until the ingredients are well combined.
    • Press the mixture into a 24 cm quiche dish to form an even crust.
    • Bake the crust until it is golden brown and crisp, about 15-20 minutes. Remove from the oven and set aside.
  3. Prepare the Filling:
    • Heat the olive oil in a pan over medium heat. Sauté the shallots until they are soft and translucent.
    • In a large bowl, combine the sautéed shallots with the wilted spinach, crumbled feta cheese, and grated Gruyere cheese.
  4. Combine Ingredients:
    • In another bowl, whisk together the eggs and cream (or milk). Season with salt, black pepper, and a pinch of grated nutmeg.
    • Pour the egg mixture over the spinach and cheese mixture, stirring to combine well.
  5. Assemble and Bake:
    • Pour the filling into the pre-baked almond crust.
    • Bake the quiche for about 30 minutes, or until the filling is set and the top is golden brown.
  6. Serve:
    • Allow the quiche to cool slightly before slicing. Serve warm or at room temperature.

This quiche not only provides a nutritious, gluten-free meal option but also packs a punch with its savoury flavours and creamy texture. Ideal for a cosy family dinner or an elegant brunch with friends.

Almonds to use: Confectionary Almonds

Oil: Olive Oil

Recipe by Christine Cappendale

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