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A tomato basil quiche is presented in a tart pan. Tomatoes and basils burst from top of the egg and cheese crust. The pie rests on a stainless steel table with a table and plants in the background.
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Tomato Basil High Protein Quiche

This gluten-free recipe provides plant based iron from spinach, basil, and teff flour. It is a far more nutrient rich option than your standard quiche recipe.
Prep Time25 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: French
Keyword: basil, gluten-free, gluten-free quiche, iron, nutrition, quiche, spinach quiche, tomato-basil, tomato-basil quiche
Servings: 6 slices

Equipment

  • 1 pie or tart pan
  • 1 electric mixer or food processor optional, to make pie crust

Ingredients

  • 11 eggs divided
  • 2 tbsp tapioca flour
  • 1 tsp baking powder baking soda can be substituted
  • 2 large green onions
  • 1 1/2 cups manchego cheese parmesan or other hard sheep cheese are alternatives
  • 2 bunches spinach approx. 1 1/4 c finely minced, or chopped
  • 1 large heirloom tomato or use 2 roma tomatos
  • 3 sprigs fresh basil approx. 1/2 c of loose whole leaves

Instructions

  • Make the crust if not already made (see recipe notes, or Gluten-Free Whole Grain Pie Crust)
  • Pre-heat your oven to 400 degrees F or 200 degrees Celsius
  • Chop your green onions, slice your tomatoes, grate your cheese, and finely chop the spinach, preferably in a food processor
  • Whip 6 eggs well then beat in the tapioca flour and baking powder
  • Layer the green onions in the bottom of the crust
  • Sprinkle 1/3 of the cheese mixture on top of the onions
  • Combine the spinach with the egg mixture
  • Pour the egg-spinach mixture on top of your green onions. Smooth evenly in the crust with a wooden spatula or spoon
  • Sprinkle another 1/3 of the cheese
  • Whip 5 more eggs up plain and pour as the next layer
  • Cover the top with the basil leaves
  • Layer the thick slices of tomato on top of the basil
  • Sprinkle the rest of the cheese on top
  • Push the tomatoes down into the egg so they are well nestled in the quiche
  • Bake for 20 minutes, then turn your temperature down to 350 degrees F, or 180 degrees Celsius for the remaining time, until the quiche rises above the top of the pan, the crust pulls away from the side, and a knife inserted in the middle comes out without any runny egg, or about 15-25 more minutes, depending on your oven.

Notes

2-crust quiche crust

2 c gluten-free flour mix (use 1/2 c tapioca flour and any quantity of rice, garbanzo, or sorhgum flour, but be sure and use equal quantities of garbanzo as rice or sorghum, or the dough will have too much grain flour to hold together, it needs some bean flour, other bean flours can also work)
1 c tapioca flour
1 c teff flour
2/3 cold coconut oil
1/2 c water, or enough to bring crust together
This makes two crusts, you can divide the recipe in half successfully, or fill the other crust with fruit to make an easy free form galette, such as a Strawberry-Blueberry Galette. Simply put some sugar with fruit and a dash of tapioca flour and fold into the other half of the crust).