Skillet Spinach and Chive Quiche 6.000

Deb Lindsey for The Washington Post

Weeknight Vegetarian Apr 4, 2016

This simple quiche gets its wonderfully nutty-tasting gluten-free crust from a combination of chickpea and almond flours. The spinach and chives float to the top of the egg filling, giving the quiche a lovely layered look when baked.

A cast-iron skillet creates a particularly crisp crust, but you can use a tart pan if you prefer. (And, if desired, you can use this filling recipe with a conventional pie crust dough.)

Make Ahead: The crust can be baked and refrigerated for up to 3 days before you add the filling and bake the quiche.


Servings:
6 - 8

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6-8 servings

Ingredients
  • For the crust
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 1 cup (100 grams) almond flour
  • 1 cup (120 grams) chickpea flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 to 2 tablespoons water
  • For the filling
  • 6 large eggs, lightly beaten
  • 2 cups lightly packed baby spinach, coarsely chopped
  • 1/2 cup plain almond milk (may substitute whole or low-fat milk)
  • 1/4 cup chopped chives
  • 1 teaspoon ground cumin
  • 1 teaspoon fine sea salt
  • Freshly ground black pepper

Directions

Preheat the oven to 400 degrees. Lightly grease a 9-inch cast-iron skillet or tart pan with 1 tablespoon of the oil.

For the crust: Whisk together the almond flour, chickpea flour, baking powder, sea salt and pepper in a large bowl. Add the remaining 1/4 cup of oil and use your hands to work it into the dry ingredients until the mixture is crumbly. Add 1 tablespoon of the water and squeeze the dough; if it feels dry and doesn't stick together, drizzle in the remaining 1 tablespoon of water and squeeze the dough until it sticks together. Turn the dough out into the skillet, then use your fingers to press it into the bottom and up the sides of the pan. Bake the crust until it's dry to the touch and starting to firm up, 10 minutes. Remove it from the oven; reduce the temperature to 375 degrees.

While the crust is baking, make the filling: Whisk together the eggs, spinach, almond milk, chives, cumin, sea salt and pepper in a medium bowl. Once the crust is ready, pour in the filling mixture and carefully return the skillet to the oven. Bake the quiche until it's firm and the center is set, 25 to 30 minutes.

Let the quiche cool for 5 minutes, then serve warm.

Rate it

Recipe Source

Adapted from "Chickpea Flour Does it All," by Lindsey S. Love (The Experiment, 2016).

Tested by Joe Yonan.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.