Quiche Florentine

Gluten-free | Sugar-free | Dairy-free | Grain-free

Makes 1 large quiche | 6-8 portions 

Why it’s delicious 

There is something magical about a well-constructed and well-cooked quiche. I have loved it since I first tried a slice, which my Nana Lyn, a fabulous baker and adventurous cook, served me. 

I recall the conversation when her glorious quiche was unveiled, and to this day, I still remember the silky custard-like filling baked perfectly in a crunchy pastry shell. 

It was the early 80s, and Nana was entertaining her best friend Jackie for a luncheon and somehow I managed to get a seat at the table, something I will be forever grateful for as I watched the ladies sip their shandy and nibble on the delicate pie. 

My version of Nana's quiche is somewhat different. I have "healthified" it by removing the gluten, grain and wheat and choosing a dairy-free savoury custard that is easy to make and even more delicious to eat. 

Helpful hints & tips 

This recipe calls for inulin powder, a soluble fibre derived from plant-based sources. It is a prebiotic, making it a fantastic ingredient for gut health and a healthy alternative to sugar. I use Pure as Inulin Powder, a 100% natural plant-based prebiotic chicory inulin powder to support a healthy digestive system. It also tastes like candy floss! Please check out our online store here to place an order. You can also read more about inulin powder --> here. 

Ingredients 

For the savoury quiche pastry

• 110 g (3.8 oz) almond flour/meal or another nut or seed flour of your choice
• 35 g (1.2 oz) coconut flour
• 10 g (⅓ oz) Pure as Inulin Powder
• 1 large (size 7) egg
• 40 g (1.4 oz) coconut oil, soft but not melted

For the quiche filling 

• 6 large (size 7) eggs
• 250 g (8.8 oz)  good quality coconut milk
• Mineral salt and pepper
• 150 g (5.2 oz) baby spinach leaves, finely chopped
• 50 g (1.7 oz) rocket/ arugula lettuce, finely chopped
• 4 tbsp nutritional yeast
• 40 g (1.4 oz) grated parmesan or pecorino cheese, optional 

Method

Make the quiche pastry by adding all the ingredients to a small food processor and blending for 10-30 seconds or until a dough begins to form. Alternatively, you can mix all the ingredients together in a bowl, rubbing the coconut oil into the mixture with clean fingertips. 

Turn the dough onto a clean bench and lightly knead until it forms a smooth ball. If the dough is a little crumbly, wet your hands lightly and keep kneading it until smooth. 

Flatten the dough into a disc and cover with cling film. Let the dough rest in the fridge for 30-60 minutes, which will help with rolling. 

Preheat your oven to 175 C ( 350 F) and position the oven rack at the bottom of the oven.  Lightly spray a fluted quiche or pie tin with a little extra virgin olive or coconut oil. 

Remove the pastry from the fridge and lay it on a large piece of non-stick baking paper. Position another large piece of non-stick baking paper over the top of the dough, and using a rolling pin, roll the dough out evenly until it is 1-2 mm thick. 

Remove the top sheet of paper, carefully peel the dough off the bottom sheet, and flop it into the quiche tin. Don’t worry too much if the pastry doesn't hold together; you can now use the bits that have come off to do a little pastry surgery. 

Take your time, ensuring the pastry fills the case evenly with no cracks or breaks. Once you are happy with your case, place one of the sheets of non-stick onto the pastry and fill the case with baking beans or rice. This is known as blind baking, and the beans or rice prevent the case from puffing up as it bakes. 

Bake the case in the oven for 15-17 minutes, then remove it and leave it to cool on a wire rack for 10 minutes. Remove the paper and beans from the case, and you are now ready for the filling. 

Make the filling by whisking together the eggs and coconut milk. Season well with salt and pepper. 

Mix together the chopped spinach and rocket, season lightly, and then add to the pastry case. Pour the egg mixture over the greens, sprinkle over the nutritional yeast, and, if using, top with finely grated cheese. 

Top with a little more salt and pepper and bake in the middle of the oven for 35-40 minutes or until the custard is set and firm with a slight wobble and golden brown on top. 

Allow the quiche to cool in the tin on a wire rack for 30 minutes. Then, carefully remove it and continue to cool further on the wire rack before slicing it into portions. 

The quiche will keep for up to 4 days stored in the fridge. Eat at room temperature or heat gently in the air fryer or oven set at 200C (390F) for 5-8 minutes.