My Truffle Spinach Quiche can be a wonderful addition to your gluten free Yom Kippur Break Fast or any meal for that matter! I use Whole Foods brand Gluten Free Bakehouse pie crusts from their freezer section to make my Truffle Spinach Quiche. This is a very versatile crust for savory and sweet recipes.
I love making quiche because the prep only takes about 5-10 minutes (including cleaning up), my family will eat it for breakfast, lunch or dinner. It provides a full meal (protein, dairy, carbs and veggies) all in one dish and I can do other things while it is baking.
There are so many variations too! Often I will add leftover bacon (we don't keep a Kosher house), caramelized onions and mushrooms, different types of cheeses. Other times I will use a dairy substitute for the milk and cheese. As long as it has crust, my kids get excited for the meal as soon as they hear “quiche.” There are so many great reasons to make quiche, in my book:-)
Want to serve salad with the Truffle Spinach Quiche? Try my Kicked Up Kale Salad. Looking for soup? Try my Mom's Best Gluten Free Matzo Ball Soup recipe. You can also check out my Spicy Broccoli Quiche or Ham and Cheese Quiche with Hash Brown Crust recipes too! All are sure to fill your tummy with goodness.
Truffle Spinach Quiche
Ingredients
- 6 eggs - beaten
- ¾ cup milk
- 1 teaspoon Herbs de Provence
- ¼ teaspoon truffle salt
- ½ teaspoon truffle oil - black or white truffle oil will work
- 8 oz pkg shredded mozzarella cheese
- 9 oz pkg fresh baby spinach - cooked & chopped
- 1 prepared pie crust - I used Whole Foods Gluten Free frozen crust
- pepper to taste
Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients in order a large bowl. Pour into frozen pie crust. Bake for 45 mins or until it is set & slightly browned. If it begins to brown too much while baking, cover it loosely with aluminum foil and continue baking until set.
- Let cool slightly before cutting. Serve with a salad, fruit, soup or on a breakfast or brunch buffet.
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