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Spinach, Bacon, and Cheese Quiche

Photo: Oxmoor House
Hands-on time 20 mins
Total time 1 hr, 30 mins
Yield Serves 8 (serving size: 1 slice)
This quiche has a buttery crust, a fluffy egg center with smoky and salty bacon, and a blend of two cheeses.

Ingredients

  • Crust:
  • 1.5 ounces brown rice flour (about 1/3 cup)
  • 1.4 ounces sweet white sorghum flour (about 1/3 cup)
  • 1.4 ounces tapioca flour (about 1/3 cup)
  • 1.3 ounces potato starch (about 1/4 cup)
  • 1/4 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter
  • 1 tablespoon fat-free milk
  • 1 large egg
  • Cooking spray
  • Filling:
  • 9 center-cut bacon slices (4 ounces)
  • 2 1/2 cups bagged baby spinach leaves (3 ounces)
  • 2 ounces reduced-fat cheddar cheese, shredded (about 1 1/2 cups)
  • 2 ounces Swiss cheese, shredded (about 1 1/2 cups)
  • 1 1/4 cups fat-free milk
  • 1/4 teaspoon freshly ground black pepper
  • 1/8 teaspoon salt
  • 5 large eggs
  • 2 large egg whites

Nutrition Information

  • calories 231
  • fat 12.4 g
  • satfat 6.1 g
  • monofat 2.5 g
  • polyfat 0.8 g
  • protein 14 g
  • carbohydrate 16 g
  • fiber 0.9 g
  • cholesterol 142 mg
  • iron 1.1 mg
  • sodium 451 mg
  • calcium 148 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, weigh or lightly spoon flours and potato starch into dry measuring cups; level with a knife. Place flours, potato starch, xanthan gum, and 1/4 teaspoon salt in a food processor; pulse 2 times or until blended. Add butter; process 30 seconds or until mixture resembles coarse meal. With processor on, slowly add milk and 1 egg through food chute; process until dough forms a ball.

  3. Press mixture gently into a 4-inch circle on plastic wrap; cover. Chill 30 minutes. Slightly overlap 2 sheets of plastic wrap on work surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12-inch circle. Remove top sheets of plastic wrap; fit dough, plastic wrap side up, into a 9-inch pie plate coated with cooking spray. Remove remaining plastic wrap. Fold edges under; flute. Pierce bottom and sides of dough with a fork. Bake at 350° for 10 minutes. Cool on a wire rack.

  4. To prepare filling, cook bacon in a large nonstick skillet over medium heat 8 minutes or until crisp. Remove bacon from pan; crumble. Add spinach to drippings in pan; sauté 1 minute or until spinach wilts.

  5. Layer spinach, bacon, and cheeses in crust. Combine milk, pepper, 1/8 teaspoon salt, eggs, and egg whites in a medium bowl; stir well with a whisk. Pour over layered ingredients in crust.

  6. Bake at 350° for 35 minutes or until crust is golden brown and eggs are set. Let stand 5 minutes before slicing.

  7.  

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook