SPINACH QUICHE [gluten-free]

SPINACH QUICHE
yields enough filling for two 9″ pie crusts

Prepare your perfect, buttery gluten-free pie crusts. No baking needed! The crust can be raw when filled then baked altogether.

PREHEAT your oven to 375°F

In a large bowl, BEAT in one at a time:
6 eggs

ADD to this:
3 Cups cream
1 Cup half & half
1/4 Cup GF all-purpose flour
1 tsp salt
1 tsp pepper

Beat this mixture until smooth. On the bottom of each pie crust, LAYER:
2/3 Cup Fresh Spinach
1/2 Cup Cheddar Cheese (we like Australian Cheddar!)

Pour the egg mixture on top. To brown edges of pie crust, give them a spray of Pam oil, or something similar.

BAKE for 35-45 minutes, until the filling is set. Let cool.

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