My adaption of the “impossible pie” style quiche from Rachel at OurGaggleOfGirls.com. From the Gluten Free Dairy Free May 2011 Freezer Menu. It is different than posted on OAMM as this is how I really make it for my family.
Printable recipe card with freezer instructions.
Gluten Free Dairy Free Bacon Spinach Quiche Pie
Author: adapted by Angela Litzinger from Rachel @ ourgaggleofgirls.com
Serves: 8
Ingredients
- ⅓ cup finely ground rice or sorghum four (or combination)
- ⅓ cup tapioca flour/starch or corn starch
- 1 teaspoon Italian seasoning
- ½ teaspoon gluten free baking powder
- ½ teaspoon salt
- 2 cups milk substitute of choice, unsweetened plain
- 4 large eggs
- 2 teaspoons oil
- 1 cup turkey bacon cooked and chopped
- 1 cup spinach, frozen, thawed with extra moisture squeezed out
Instructions
- Preheat oven to 400 degrees F. Oil the indicated number of 10″ or 9″ deep dish quiche or pie pan. Set aside.
- In a large bowl, whisk together all dry ingredients, except bacon and spinach, until well combined. Add milk substitute, eggs and oil to dry ingredients, blending until smooth. I use a whisk or immersion blender for blending. Evenly distribute bacon and spinach between the number of pans needed. Pour egg mixture over spinach into the quiche pan. Bake 30 minutes at 400 degrees F. The quiche will be slightly undercooked at theis point, but not liquid.
- Allow to cool completely then wrap in plastic. Put wrapped quiche into a large freezer bag. Remove as much air as possible, seal, label and freeze.
- To serve: Allow quiche to thaw slightly. Bake at 350 degrees F for 20-30 minutes until heated through and golden brown on top.
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