Gluten Free Spinach Quiche

This quiche is just so delicious! Flaky crust and creamy filling with fantastic flavor!

If you don’t know, I am originally from Argentina. We have a traditional dish called “pascualina” which consist of two layers of puff pastry filled with green chard or spinach mixture. It’s really good! I grew up eating this pie and every time I have it, it brings memories from my childhood and my culture.

This quiche is my healthy version of the traditional Argentinean pascualina. It’s completely gluten free and the crust has also way fewer net carbs than the usual crust made out of white flour.

The recipe is not dairy free. I was craving those flavors I used to taste when my mother made it growing up, so I had to add the cheese! However, you can adapt the recipe and make it dairy free by replacing the Parmesan cheese by an additional 1/2 cup of almond flour, and replacing the Mozzarella cheese by some cherry tomatoes or hard boiled eggs. It’ll taste just as good!

This spinach quiche is a little more elaborated than most of my recipes, but it’s still fairly easy to make and let me tell you: it’s worth the work!

Hope you try it and love it!

You can also check this recipe for a Crust-less Spinach and Mushroom Quiche.

Gluten Free Spinach Quiche

Author: Denise Martin


For the Crust

  • 2 Cups Almond Flour
  • 1/2 Tsp Pink Salt
  • 1/3 Cup Avocado Oil
  • 2 Tbsp Water

For the filling

  • 1 LB Baby spinach
  • 1 Medium White onion (chopped)
  • 1/2 Cup Almond Flour
  • 1/2 Cup Grated Parmesan Cheese
  • 1/4 Cup Milk (regular, almond or cashew)
  • 2 Tbsp Butter (preferably grass-fed)
  • 2 Eggs
  • 4 oz Fresh Mozzarella cheese (cut into small cubes)
  • 1 Tsp Himalayan pink salt
  • 1/4 Tsp Ground black pepper
  • 1 Tsp Smoked papprika
  • 2 pinches Ground nutmeg


For the Crust

  • In a bowl mix the flour, salt and oil with a wooden spoon. Then add the water and incorporate everything using your hands.
  • Using you hands and fingers distribute the dough evenly on a pie dish. Bake for 7 minutes then remove from the oven.

For the filling

  • Fill up a big pot about half way with water and bring to a boil. Then boil the spinach for about 5 minutes. Drain and let cool.
  • In a frying pan melt the butter over medium heat. Then saute the onion over medium heat until translucent and soft (about 2 minutes)
  • In the meantime squeeze the spinach with your hands or paper towel to remove extra water. 
  • In a bowl mix the Parmesan cheese, almond flour and milk until forms a paste. Add the spinach, onion, salt, pepper, paprika and nutmeg. 

To assamble

  • After baking the crust for 7 minutes poor the filling inside. Bake for 25 minutes.
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