Rice Flour Quiche with Spinach and Ricotta
This is my gluten-free take on the classic Sunday quiche: a tender rice-flour crust, silky wilted spinach and creamy ricotta. It comes together quickly and is made to be shared with a simple green salad. The kind of comforting dish you'll make again and again.
🛒 Ingredients
10 servings
- 2 cups rice flour (about 240 g)
- 1 egg
- 130 g unsalted butter
- 1 bunch fresh spinach
- 200 g ricotta
- 200 g thick crème fraîche (or sour cream)
- 3 eggs
- 1 small onion
- 50 g grated cheese
- Salt
- Dried oregano
- Grated parmesan
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Directions
- 1
In a large bowl, combine the rice flour, egg and soft butter. Rub everything together with your fingertips until the dough comes together into a smooth ball.
- 2
Wrap the dough and chill it for 15 minutes so it rolls out more easily.
- 3
Meanwhile, cook the spinach leaves in the microwave for 3 minutes, drain them well, then chop roughly.
- 4
Finely slice the onion and add it to the chopped spinach.
- 5
In a second bowl, mix the spinach, onion, crumbled ricotta, the 3 eggs, grated cheese, crème fraîche and salt until the filling is evenly combined.
- 6
Press the dough into a springform tart tin, prick the whole surface with a fork, then spread the filling on top.
- 7
Finish with a scattering of grated parmesan and oregano.
- 8
Bake for about 40 minutes at 180 °C until golden. Serve hot.
💡 Chef's Tip
Drain the spinach thoroughly after cooking, otherwise the quiche releases water and the crust turns soggy. It keeps up to 2 days in the fridge and reheats beautifully — a few minutes in the oven or air fryer is enough. Rice flour makes the crust naturally gluten-free.
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