Gluten Free Spinach Feta Quiche: The Best Recipe You’ll Ever Try

If you’re searching for the perfect brunch dish that’s packed with flavor, protein, and a flaky golden crust — this gluten free spinach feta quiche is everything you’re looking for. It’s a mouthwatering combination of creamy eggs, salty feta, and tender spinach, all cradled in a buttery, gluten-free crust. Whether you’re planning a Sunday brunch, a light dinner, or meal prepping for the week, this quiche delivers every time.

Plus, it’s made from scratch using wholesome ingredients and a foolproof pastry method, so gluten-free eaters don’t have to miss out on the joys of a real homemade quiche. We’ll walk you through every step — from mixing the dough to getting that golden-brown top — and share secrets for making it extra creamy and flavorful.
Looking for inspiration? Try our gluten-free breakfast quiche with spinach and feta for a variation you’ll love.

Why You’ll Love This Gluten Free Spinach Feta Quiche

What makes this spinach feta quiche stand out?

This isn’t your average quiche. While many recipes rely on a store-bought crust or generic egg filling, this gluten free spinach feta quiche is a homemade showstopper. It features a double crust gluten-free pastry that’s tender, buttery, and holds its shape beautifully. The filling is equally impressive — a rich blend of cream, eggs, parmesan, feta, and well-seasoned spinach that balances texture and flavor perfectly.

Here’s what makes it unique:

• Uses a custom gluten free flour blend with xanthan gum for structure
• A dash of rice vinegar and sour cream makes the crust extra flaky
• The filling bakes evenly without curdling or sogginess
• It’s freezer-friendly and reheats beautifully
• No fancy equipment needed — just simple tools and pantry staples

This quiche doesn’t just fit dietary needs — it exceeds expectations. Whether you’re gluten-intolerant or just looking for a delicious way to get your greens, this dish checks every box.

Perfect for breakfast, brunch, or light dinner

What’s great about quiche is its versatility. This spinach and feta version is especially suited for:

• A hearty yet healthy breakfast that you can slice and grab on the go
• A brunch centerpiece paired with a fresh salad or fruit
• A light dinner option when you want something filling but not too heavy
• Meal prep — it keeps well in the fridge and freezer

And because it’s gluten free, it works for guests with dietary restrictions, so no one feels left out at the table.
Don’t miss our 5 quick healthy breakfasts for busy moms for even more gluten-free and quick meal ideas.

Ingredients Breakdown for the Best Gluten Free Quiche

Essential ingredients for the crust and filling

The secret to a sensational quiche starts with the ingredients. This gluten free spinach feta quiche is built on a buttery, flaky double crust and filled with creamy, savory goodness. Here’s a closer look at what you’ll need and why each component matters.

For the Gluten-Free Double Crust Pastry:

Ingredient	Purpose
6 tbsp cold water	Helps bind the dough without making it soggy
3 tbsp sour cream	Adds richness and helps with tenderness
1 tbsp rice vinegar	Reacts with baking ingredients for a lighter crust
380g GF flour blend	The backbone — ensure it includes rice flour, starch, and xanthan gum
1 tbsp sugar	Enhances browning and flavor
½ tsp salt	Balances the sweetness and enriches taste
½ tsp xanthan gum	Provides structure and elasticity
1 cup butter (frozen, cubed)	Key for flaky layers in the crust

For the Filling:

Ingredient	Role
5 large eggs	The base that binds everything
2 cups cream	Makes it rich, smooth, and decadent
¼ tsp salt & pepper	Seasoning essentials
½ cup grated Parmesan	Adds umami and helps firm up the base
1 cup feta cheese	Provides tangy, salty contrast
10 oz frozen chopped spinach	Earthy, nutritious base — squeezed dry to prevent sogginess

These ingredients strike the perfect balance between flavor and texture. The feta brings the sharpness, the spinach adds body and depth, and the cream-and-egg mixture holds it all together. The double crust seals the deal.

Check out our complete gluten-free recipe collection for more ideas that complement this dish.

Why gluten free flour and xanthan gum are key

A gluten-free crust isn’t just about swapping wheat flour. It takes a blend of flours and a binding agent like xanthan gum to replicate the structure of traditional dough. Here’s why they matter:

• Gluten-free flour blend: Most recipes use a mix of rice flour, tapioca starch, and potato starch to mimic the elasticity and fluffiness of gluten.
• Xanthan gum: Acts as a replacement for gluten’s binding power. It prevents your crust from crumbling and helps it hold shape during rolling and baking.

Without these two, your crust may fall apart or turn overly dry. For best results, make sure your blend is labeled “1:1 baking blend” with xanthan already included, or add it manually if needed.

Learn more about how to work with alternative flours in our keto cobb salad guide, which includes tips for gluten-free eaters too.

Step-by-Step Instructions to Make Gluten Free Spinach Feta Quiche

How to make the perfect flaky gluten-free pastry

The crust is the foundation of any good quiche. For a gluten free spinach feta quiche, it’s crucial to get that flaky texture just right — not crumbly, not chewy, but golden and tender.

Step-by-step guide for making the gluten-free crust:

1. Mix the wet ingredients
   In a measuring cup, whisk together 6 tablespoons cold water, 3 tablespoons sour cream, and 1 tablespoon rice vinegar. Set aside.
2. Blend the dry mix
   In a food processor with the dough blade, combine 380g gluten free flour blend, 1 tablespoon sugar, ½ teaspoon salt, and ½ teaspoon xanthan gum. Pulse for 10 seconds.
3. Add frozen butter
   Add 1 cup of frozen, cubed butter to the processor. Pulse until it resembles a coarse crumb mixture.
4. Incorporate the wet mix
   Add the sour cream mixture and pulse until a dough begins to form.
5. Shape and chill
   Use your hands to bring the dough together, sprinkling in sweet rice flour as needed. Divide into two disks, wrap in wax paper, and chill for 20 minutes.

Rolling out the crust:

• Use two sheets of wax paper or plastic wrap to roll out the dough to about 11–12 inches wide and ⅛-inch thick.
• Flip and dust lightly to avoid sticking.
• Carefully invert into your pie plate, pressing gently into the edges.
• Tuck or trim the edges, then crimp as desired.
• Freeze for 15 minutes before parbaking.

Pre-baking tip:
Bake the crust at 375°F for 20 minutes, then sprinkle Parmesan cheese on the bottom and bake another 5 minutes. This keeps the base crispy and prevents a soggy crust.

Looking for more breakfast ideas with eggs and crusts? Don’t miss our eggs benedict with blender hollandaise — another crowd-pleaser for brunch tables.

Prepping and layering the creamy spinach-feta filling

While your crust is baking, it’s time to make the quiche filling — and it couldn’t be easier.

Step-by-step for the filling:

1. Whisk the base
   In a large mixing bowl or liquid measuring cup, whisk together 5 eggs, 2 cups cream, ¼ tsp salt, and ¼ tsp pepper until fully combined.
2. Add the spinach
   Stir in 10 oz thawed, well-squeezed frozen spinach. It’s important to remove all excess moisture to avoid a watery texture.
3. Prepare the crust
   Once the crust has baked with the Parmesan cheese base, remove from oven and reduce heat to 350°F. The crust should be warm when adding the filling.
4. Layer the cheeses
   Sprinkle 1 cup crumbled feta across the crust base evenly.
5. Pour the filling
   Slowly pour the egg-spinach mixture into the crust until about ¼ inch from the top. You might have a little left over — don’t overfill.
6. Bake
   Place the quiche on a baking sheet and bake at 350°F for 40–45 minutes. The top should be golden, and a knife inserted in the center should come out clean.
7. Cool before slicing
   Let the quiche sit for 10–15 minutes before cutting. This helps it set and makes slicing cleaner.

Discover great ideas like our breakfast burrito – hearty and portable if you love make-ahead breakfast solutions.

Can You Use Fresh Spinach Instead of Frozen?

Spinach is the star of this recipe — but not all spinach behaves the same in a quiche. Whether you’ve got a bag of frozen chopped spinach or just came home with a bunch of fresh baby spinach, both can work beautifully in a gluten free spinach feta quiche if you prep them the right way.

How to swap and prep fresh spinach

Fresh spinach can absolutely replace frozen in quiche — and in fact, many cooks prefer it for its brighter flavor and firmer texture. But the key is in the prep:

Step-by-step to use fresh spinach:

1. Rinse and dry thoroughly to remove dirt and moisture.
2. Chop coarsely, especially if using mature spinach.
3. Sauté in a dry pan (no oil needed) for 1–2 minutes until just wilted.
4. Cool and squeeze dry using paper towels or a clean dishcloth.
5. Measure after draining — you’ll need about 1 cup packed, wilted spinach to match 10 oz of frozen.

This avoids excess water that could ruin your filling. Sautéing also deepens the flavor and improves consistency.

Need ideas for prepping fresh veggies for other gluten-free dishes? Learn more about simple veggie techniques in our stuffed bell peppers recipe — another great weeknight dinner idea.

Pros and cons: fresh vs. frozen spinach in quiche

Feature	Fresh Spinach	Frozen Spinach
Flavor	Slightly fresher, brighter	Earthier, milder
Texture	Slightly more structured	Softer, evenly distributed
Convenience	Requires cooking and draining	Pre-cooked and ready to use
Availability	May wilt quickly	Can store long-term in freezer
Moisture control	Easier to manage manually	Must be thoroughly squeezed dry

Which one should you choose?
If you’re cooking for a brunch crowd and want a gourmet touch, go with fresh spinach. But for weeknight meal prep, frozen spinach is a reliable shortcut — just don’t skip the drying step.

Want another veggie-loaded option? Don’t miss our sweet potato chickpea buddha bowl — perfect for pairing with leftover quiche for lunch.

Customization Ideas to Make It Your Own

One of the best things about this gluten free spinach feta quiche is its flexibility. Once you’ve mastered the base recipe, you can mix and match flavors, add proteins, or modify it to suit your dietary needs. Whether you want something a little bolder, lighter, or dairy-free — this quiche is endlessly adaptable.

Add-ins and flavor swaps: mushrooms, sun-dried tomatoes, or leeks

Want to jazz it up? These ingredient swaps and additions blend seamlessly with the spinach-feta base and give your quiche a signature twist:

Add-In	Flavor Boost
Mushrooms	Adds earthy umami — sauté first to remove moisture
Sun-dried tomatoes	A tangy-sweet kick — chop finely
Leeks or shallots	Mild onion flavor — caramelize for depth
Fresh herbs (dill, parsley, thyme)	Brings brightness and freshness
Roasted red peppers	Sweetness and smokiness in every bite

You can also replace feta with goat cheese, or swap Parmesan for gruyère for a nuttier flavor. Don’t be afraid to experiment — quiche is a great way to use up leftovers or seasonal produce.

For more customizable, gluten-free comfort food ideas, check out our cheesy one-pot taco skillet recipe.

Making it dairy-free or lower-fat without compromising taste

If you’re cooking for someone who’s lactose intolerant or watching their fat intake, this gluten free spinach feta quiche can still work — you just need the right swaps.

Dairy-Free Substitutions:

• Use unsweetened almond milk or oat milk in place of cream
• Swap dairy-free feta (made from coconut or tofu base)
• Replace Parmesan with nutritional yeast or vegan parmesan shreds
• Make a dairy-free crust using vegan butter or coconut oil

Lower-Fat Modifications:

• Use half whole milk and half cream instead of full-fat cream
• Use reduced-fat feta or less cheese overall
• Skip the Parmesan base layer and reduce eggs to 4 for a slightly lighter custard

These changes keep the quiche creamy and delicious while aligning with your nutritional goals.

Looking for more creative gluten-free dishes? Discover great ideas like our veggie wrap with hummus — a perfect light lunch to pair with a quiche slice.

Storage, Freezing, and Reheating Instructions

You’ve put the work into making a perfect gluten free spinach feta quiche, so don’t let leftovers go to waste. The good news? This quiche stores exceptionally well and is ideal for make-ahead meals.

How to store your spinach feta quiche properly

Whether you’re prepping for the week or saving a few slices from brunch, proper storage keeps your quiche tasting fresh and delicious.

Refrigerator Storage Tips:

• Let it cool completely before storing — this prevents condensation that can make the crust soggy.
• Store in the pie dish covered tightly with foil or transfer slices to an airtight container.
• Shelf life: Keeps in the fridge for 3 to 4 days.

Best container?
Use glass or BPA-free plastic with a tight seal. Avoid foil wrap touching the surface of the quiche, as it can affect texture over time.

Looking for more long-lasting breakfast inspiration? Check out our overnight oats guide — another easy make-ahead favorite.

Best ways to freeze and reheat without sogginess

Want to prep ahead or freeze leftovers? This quiche handles freezing well — both whole and sliced.

To freeze:

• Cool the quiche completely.
• Wrap individual slices or the entire pie tightly in plastic wrap, then a layer of foil.
• Place in a freezer-safe bag or container.
• Label and freeze for up to 3 months.

To reheat:

Method	Instructions
Oven (best)	Bake at 350°F for 15–20 minutes for slices, or 30–35 minutes for whole quiche (cover edges with foil to prevent burning).
Microwave	Use for quick reheating — place a slice on a microwave-safe plate, cover with paper towel, and heat for 1–2 minutes.
Air Fryer	Great for crisping — heat slices at 325°F for 5–8 minutes.

Pro Tip: Always reheat from thawed for best texture. Heating from frozen may overcook the edges before the center is hot.

Don’t miss our guide on how to make fresh lemon juice to add a zesty touch to your quiche brunch spread.

Serving Suggestions and Pairings

The beauty of this gluten free spinach feta quiche lies not just in how good it is on its own, but also in how well it pairs with other sides and drinks. Whether you’re serving it for brunch, lunch, or a light dinner, there are plenty of creative options to round out your plate.

What to serve with gluten free quiche: salads, soups, & sides

Quiche is rich and creamy, so pairing it with fresh, crisp, or zesty sides balances the meal. Here are some perfect matches:

Side Dish	Why It Works
Mixed green salad with vinaigrette	Light and refreshing to cut through the richness
Roasted vegetables	Adds texture and warmth, especially in colder months
Tomato basil soup	Classic comfort pairing, great for lunch
Fruit salad or citrus segments	Offers a bright contrast to savory eggs and cheese
Herb potatoes or home fries	Hearty option for a full brunch spread

Want a cozy soup to pair with it? Try our creamy tomato soup with grilled cheese — you can skip the sandwich if you’ve already got quiche on the plate.

Ideal drinks and brunch pairings

Make your brunch shine with drink pairings that complement the quiche’s savory, cheesy notes. Here are a few ideas:

Drink	Why It Pairs Well
Freshly squeezed lemon water	Light, hydrating, and palate-cleansing
Mimosa or prosecco	Classic brunch beverage that elevates presentation
Iced matcha or green tea	Mild bitterness contrasts well with feta’s saltiness
Cold brew coffee	Bold and balanced, perfect with creamy textures

For something a little different, serve it with a side of banana with almond butter smoothie — sweet, protein-packed, and gluten free.

Troubleshooting Common Quiche Mistakes

Even with the best ingredients and good intentions, sometimes things don’t go as planned. If your gluten free spinach feta quiche didn’t turn out picture-perfect, don’t worry — here are the most common issues and how to fix (or avoid) them next time.

Why is my quiche watery or cracked?

Watery and cracked quiche is usually the result of excess moisture, overbaking, or poor layering. Here’s a quick guide to spot the culprit:

Problem	Cause	Solution
Watery filling	Spinach wasn’t fully drained	Always squeeze thawed or cooked spinach until completely dry
Soggy bottom crust	No pre-bake or not baked long enough	Blind bake the crust and sprinkle Parmesan before filling
Cracks on top	Overbaked or oven too hot	Reduce temp to 350°F and check at 40 minutes
Filling overflowed	Overfilled or not leveled	Leave ¼ inch from top of crust before baking
Cheese sank to bottom	Uneven layering	Sprinkle cheese first, then add egg-spinach mix

Extra tip: Let your quiche rest at room temperature for 10–15 minutes before slicing. This allows it to finish setting and prevents a runny interior.

How to fix underbaked or uneven texture

Underbaked quiche will look jiggly in the center and feel too soft when slicing. Here’s what to do:

• If it’s still in the oven and not done by 45 minutes, cover the crust edges with foil to prevent burning and give it 5–10 more minutes.
• If it’s already out but undercooked, return to the oven at 325°F for another 10–15 minutes.
• Next time, use a rimmed baking sheet to ensure even heating and catch spills.

A well-set quiche will have a slight jiggle, not a wobble, and a knife inserted near the center will come out clean.

For more comfort classics where balance is key, try our classic meatloaf with a sweet tangy glaze — another forgiving, crowd-pleasing dish.

FAQs About Gluten Free Spinach Feta Quiche

A Gluten Free Spinach Feta Quiche Everyone Will Love

Whether you’re hosting brunch, meal prepping for the week, or simply looking for a satisfying dish that doesn’t compromise on flavor or texture, this gluten free spinach feta quiche hits every note. It’s hearty, creamy, cheesy, and built on a tender, flaky crust that holds its own against any traditional recipe.

With tips to avoid sogginess, options for fresh or frozen spinach, and plenty of ways to customize it to your taste or dietary needs, this recipe isn’t just gluten free — it’s a go-to keeper for any kitchen.

Don’t miss our full gluten-free breakfast quiche with spinach and feta recipe if you’re ready to get started now!

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