Spinach Chickpea Quiche


1¼ cups  all purpose Extra White gold gluten free flour
1/4 teaspoon salt
½ cup cold unsalted butter, cut into cubes
1 large egg
2 tablespoons icy cold water or milk (if needed)

2 tablespoons extra virgin olive oil
2 onions, diced
1 red bell pepper, sliced
1 cup cooked chickpeas, or ½ 15-ounce can chickpeas, drained and rinsed
½ pound spinach leaves
½ teaspoon grated nutmeg
Salt and freshly ground black pepper
2 cups heavy cream
3 large eggs
Cooking spray, for greasing
1½ cups thickly grated Gruyere cheese


  1. Prepare the crust: In the bowl of a food processor, sift together the flour, salt. Add the butter and process until coarse crumbs form. Mix in the egg until a dough forms. If the mixture is too dry, add just enough water to form a dough.
  2. Shape the dough into a disk, wrap with plastic wrap, and refrigerate for 20 minutes.
  3. Prepare the filling: In a large pan, heat the oil over medium-high heat. Add the onions, red pepper, chickpeas, spinach, and nutmeg; add salt and pepper to taste. Sauté for about 10 minutes, until the vegetables soften and the liquids are almost evaporated.
  4. Pour in the cream and cook on low heat for about 5 minutes, until the mixture thickens slightly. Remove from the heat and whisk in the eggs; set aside.
  5. Grease a 9-inch fluted tart pan with cooking spray. Lightly dust your work surface with flour, or place the chilled dough between 2 pieces of parchment paper. Roll out the dough and cut a 13-inch round.
  6. Tuck the round into the tart pan, gently pressing it into the edges and up the sides. Transfer to the freezer and chill for about 10 minutes. Preheat the oven to 375°F.
  7. Remove the shell from the freezer and trim the edges, leaving a 1-inch overhang. Line the shell with parchment paper, fill with pie weights or dried beans, and bake for 15 minutes.
  8. Remove the partially baked shell from the oven and remove the pie weights and parchment paper. Distribute ½ cup of the cheese evenly into the shell. Top with the vegetable mixture, and then top with the rest of the cheese. Bake for 20 minutes, or until the filling sets and is golden on top. Serve warm or at room temperature. May be refrigerated in an airtight container for up to 3 days.


1 comment

Samantha H

Samantha H

Everyone loves this quiche! Instead of chickpea, I used mushrooms.

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