Spinach Feta Quiche
This is gluten-free comfort food. We make variations of this, depending on what fresh veggies look best. This week it was broccoli, and since we double the recipe, we ate it for 3 days as a snack or meal. It comes in handy when I’m training and my husband’s traveling.
Pie Crust:
7 tbsp. of butter
1 cup of almond flour
1/2 cup of amaranth flour
1 egg
1 tsp. of natural salt
Filling:
1 pound of chopped fresh spinach, leaves only
1/2 cup crumbled feta cheese
1 medium diced onion
1 minced garlic clove
3 tbsp. olive oil
5 eggs
1 cup of coconut milk or diluted cream (2 part cream, 1 part water)
1/2 tsp. basil
1/2 tsp. oregano
Place pie crust in greased pie pan and press edges to the rim with fingers or a fork. Prebake at 350° for 10-12 min. Chop spinach and sauté onion and garlic in oil. Add spinach and feta cheese to onions and garlic. Cook through, set aside and cool.
In a separate bowl, beat eggs. Add coconut milk or diluted cream and spices. Before adding egg mixture to spinach, beat eggs again. After all ingredients are combined, pour the whole mixture into pie crust. Bake at 325° for 45 min. to 1 hour, or until placing a knife in the center and it comes out clean. Serve with a salad or sliced cucumbers.
Recipe from “Your Goose Isn’t Cooked…Yet” by Hal Huggins, DDS, MS. The crust recipe is a variation.
