Gluten Free Beetroot & Spinach Quiche


  • For the filling





Sift together all dry ingredients


Add the butter and toss it in the flour until all butter pieces are covered with it. Using your hands or blender, pinch together the butter pieces and flour until you get a mix of fine pea-sized pieces and larger thumb-sized pieces.


Add the cold vinegar and after each teaspoon - mix, add the eggs and mix the pie dough until it comes together. (The dough should be slightly more wet than regular pie crust because gluten free flour tends to absorb more moisture, if it's too crumbly, add more cold water.)


Shape the pie dough into a disk between two parchment papers and roll out until it is 2-3mm thick and 28-30cm in diameter.


To blind bake the pastry

• Preheat to 180C.
• Get a 9 inch round silicone or metal tin.
• Transfer the rolled-out pie crust into the baking pan. Trim the dough that hangs over the pie dish.
• Prick the bottom with a fork.
• Blind bake for 15 minutes.
• After blind baking, let it cool down completely.


For the filling

Whisk together the eggs and ricotta until evenly combined, then add the salt, pepper, garlic and spinach leaves.


Pour over the pie crust, then add the beetroot and the cream cheese.


Bake for another 15-20 minutes in 170C until the filling sets.


Serve hot or cold.


Gluten Free Beetroot & Spinach Quiche

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Adjust Servings:
1 cup Cornflour
1/2 cup White Rice Flour
2 tbsp Potato Starch
1 tsp Salt
120g Cold Butter Cubed
2 tsp Apple Cider Vinegar
2 Eggs
For the filling
4 Eggs
250g Ricotta Cheese
1 tsp Salt
1/2 tsp Black Pepper
1 tsp Minced Garlic
1 cup Chopped Spinach
2 Small Beetroots
1/2 cup Cream cheese

Ania Wojtalik

Ania Wojtalik
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