If there are two foods that Katie loves its cheese and very crispy bacon, so I thought why not make something with both. I decided to make a homemade gluten-free quiche with a cheesy crust and may I say my friends; I’m a dam good quiche maker. The crust was so good I couldn’t tell the difference if it was a wheat crust or not. Katie actually thought I bought the wrong Bob’s Red Mill Flour which ended it a frantic voicemail left on my phone. I think my first quiche was quite the success.


Bacon Spinach Quiche


Cheesy Crust:

3/4 cup Bobs Redmill Gluten-free Baking flour

6 tablespoons cold butter cut into small pieces

1/4 cup shredded cheddar cheese

5 teaspoons cold water

  1. Preheat oven to 375 degrees F.
  2. Place flour in a large bowl. Sprinkle in the chopped butter; rub butter into the flour until it resembles breadcrumbs. Stir in the shredded cheese. Sprinkle water over the flour mixture, a teaspoon at a time, stirring lightly with a fork. Add just enough water to allow the dough form a ball and cleanly leave the sides of the bowl. Wrap the dough in plastic wrap, and refrigerate for at least 30 minutes.
  3. Coat ceramic dish with oil. Divide the dough ball into equal parts and cover the dish with dough.
  4. Put the crust into the oven for 10-15 minutes to cook partially.


2 eggs

1 teaspoons salt and pepper

2 pieces of bacon

1 handful of fresh spinach

1/4 cup shredded cheddar

  1. Take crusts out of the oven. Layer the filling into the crusts starting with the solid ingredients then the eggs.
  2. Place quiche back into the oven for 30-40 minutes, use a fork to test the doneness of the quiche and cook longer if needed.