Gluten-Free Almond Crust Quiche with Spinach, Tomatoes, and Roasted Red Peppers

Quiche variations are endless, and this gluten-free version from nutrition expert Christine Bailey showcases a crisp almond crust paired with vibrant spinach, cherry tomatoes, and smoky roasted red peppers. A nutritious crowd-pleaser for dinner tonight.

Serves 6
Prep: 20 minutes + 30 minutes chilling
Cook: 60 minutes + cooling

Crust

• 60 g coconut oil or butter, cubed, plus extra for greasing
• 125 g almond flour
• 40 g tapioca flour
• Pinch of salt
• Pinch of smoked paprika
• Pepper
• 1 egg

Filling

• 12 cherry tomatoes, halved
• A little olive oil, to drizzle
• 1 tsp coconut oil
• 150 g baby spinach
• 1 tsp chives, finely chopped
• 2 roasted red peppers from a jar, chopped
• 1-2 tbsp full-fat coconut milk or coconut cream
• 4 eggs, beaten
• Sea salt and freshly ground black pepper

Instructions
1. Grease a 20 cm quiche tin. Place almond flour in a food processor with tapioca flour, salt, and paprika. Season with pepper. Add coconut oil and process to breadcrumbs. (Or mix by hand or with pastry cutter.) Add egg; pulse to sticky dough. Wrap and chill 30 minutes.

2. Preheat oven to 180°C/gas mark 4. Press dough into tin base and sides. Add baking paper and beans; blind bake 15 minutes. Remove and bake 5 minutes until light brown.

3. Place tomatoes in roasting tin; drizzle with oil. Roast 15 minutes.

4. Heat coconut oil in pan over medium-high. Add spinach, chives, and peppers; fry until spinach wilts. Drain moisture.

5. Mix eggs with milk; season. Layer spinach mix in base, pour over egg mix, top with tomatoes cut-side up. Bake 40 minutes until set. Cool slightly. Serve hot or cold.

Healthy Gut Benefits
Vitamin A-rich foods like butter and egg yolk support intestinal health by stimulating gastric secretions and aiding mucosa repair.

From: Healthy Gut Cookbook by Christine Bailey – €20.00, Kosmos Uitgevers.