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Gluten-free Pea, Spinach and Leek Quiche

100 Minutes
4 Servings
14 Ingredients

Description

Enjoy more home-cooked meals and fewer take-out trips with this delicious Gluten-free Pea, Spinach and Leek Quiche recipe – it’s dinner done well, every time!

If you’re looking for a meat-free, gluten-free wholesome dinner idea, you’ll simply love this recipe. The gluten-free crust adds substance, while the nutrient-packed filling has all the goodness to help you meet your wellness goals – even on those busy weeknights. 
    
Make eating well a priority with this Gluten-free Pea, Spinach and Leek Quiche, and set your wellness goals free. You can find all the ingredients at Checkers, or shop with Sixty60 for delivery to your door in 60 minutes.
 

Directions

1. To make the pastry, rub the butter and flour together using your hands until it resembles breadcrumbs.

2. Add the egg yolk, together with a tablespoon of ice-cold water, and, using a knife, stir to combine until it just comes together.

3. Bring the pastry together and wrap it in clingfilm. Refrigerate for 30 minutes before rolling out.

4. Once ready to use, dust a surface with a little flour and roll the pastry out thinly (about 1cm in thickness).

5. Gently place the pastry into your tart tin and press down carefully. Trim the sides and place it in the fridge to rest for another 30 minutes.

6. To make the filling, heat a little olive oil in a frying pan and gently sauté the onions, garlic and leeks until golden brown.

7. Add the spinach and peas and sauté for another couple of minutes, until the spinach has wilted, and any excess moisture has evaporated. Season with salt and pepper.

8. Whisk together the cream and eggs and season with salt and pepper. Set aside.

9. Preheat the oven to 180ºC.

10. Remove the pastry from the fridge and add in the leek and spinach mixture.

11. Sprinkle over the feta or Simple Truth Plant-based Olive & Herb Salad Block.

12. Pour over the cream mixture and bake for about 30 – 40 minutes, or until both the egg and the pastry have cooked through.

13. Serve hot or cold. This is the perfect dish to enjoy whenever.

Ingredients

For the Shortcrust Pastry:

  • 125g chilled butter; cubed
  • 250g gluten-free flour
  • 1 egg yolk

 

For the Filling:

  • 1 onion; thinly sliced
  • 1 clove garlic; crushed
  • 2 leeks; sliced in half lengthways
  • 200g baby spinach; washed
  • 200g fresh peas 
  • 100g feta or Simple Truth Plant-based Olive & Herb Salad Block; crumbled
  • 1 cup (250ml) cream
  • 2 eggs
  • Olive oil, for frying
  • Salt and pepper, to taste