This post is also available in: Suomi (Finnish)
There’s always been something magical about summer for me, and I feel like a different person when the warm rays of sunshine hit me for the first time. Maybe it’s because I was born in the summer and live for the sun and sea, but I feel like something lights up in me during these warmer months. Spending time in different cottages and in the archipelago is a must for me, but there’s something special about being in the city too. It takes a bit of extra when you don’t have a yard or a balcony, but I’ve got my own ways to enjoy the outdoors. When it’s nice out, I pack my lunch and have a solo picnic, or I take my laptop with me and work in the park / on the shared yard of our apartment building / at a cafe terrace. And yes, it’s hard to see your laptop screen and sometimes it gets way too hot, but at least I get to be outside! On warm nights, we also like to eat our dinner outside so we just pack some food in a basket and enjoy it nearby in the park or on the beach. Last weekend we took our grill, a bunch of friends, and a lot of food with us, but usually things are quite simple. And in the summertime I really love a savory baked good, like this spinach, broccoli and feta quiche.
A quiche is something we usually make on a Sunday night and have been making it for years, but somehow I haven’t got around sharing a recipe before. Maybe it’s because I never make the same thing twice and mostly use leftovers, but there are a few things I’ve learned while making it multiple times: a good gluten-free crust needs a combination of a few different flours, there’s never enough fillings, and instead of using cream, go for a mixture of plant-based milk and eggs. I love using all sorts of veggies, but my staples are spinach, broccoli, zucchini, and cherry tomatoes. This time I used spinach and broccoli, and as feta cheese is my summer weakness, I added it on top before baking. I think quiche is great as a light dinner, or as a main when served with a good salad, and we eat it for breakfast and as an afternoon snack too. I usually don’t even bother to warm up my piece, but just enjoy it as it is :)
I’ve been making a few recipes for Risenta during this year and I got a bunch of gluten-free flours for this post. As I mentioned, I think a good crust needs a mixture of flours, so I used rice, almond, and teff flour for this recipe. Rice and almond flour are great in all sorts of baked goods but I really like teff in savory recipes, as it’s more of a wholegrain flour and brings some great flavor to the dough. Buckwheat is another favorite of mine and you can use it instead of the almond flour, if you wish to make a nut-free version.
Wishing you all lots of delicious moments in your summer kitchen! Stay well, friends!
Spinach, Broccoli & Feta Quiche (GF)
notes: I love using all kinds of vegetables, so feel free to use your favorites.
dish measurements: 31 x 20 cm / 12 x 8 inches
1/2 cup almond flour
1/2 cup rice flour
1/2 cup teff flour
2 tbsp potato flour
a pinch of salt
5 tbsp melted coconut oil (or olive oil / butter)
2/3 cup cold water
70 g baby spinach, rinsed
150 g sheep or goat feta cheese
3 organic eggs
2 cups plant-based milk (I used oat milk)
1 tsp dried thyme
salt & black pepper
1. Preheat the oven to 400 F / 200 C degrees. In a large bowl, measure the flour, add salt, and mix well. Add the oil and water in a few batches while stirring. The dough should be slightly sticky, but easy to handle. Form a ball out of the dough and place the bowl to the fridge for a moment.
2. Cut the broccoli into small pieces and boil or steam for 2 to 3 minutes, so that it remains crunchy. Break the eggs in a bowl, add milk, and mix well. Season with thyme, salt and pepper (I think the pie needs a generous sprinkle of salt).
3. Cover the baking dish with baking paper or spread some oil to the bottom and to the sides of the dish. Take the dough from the refrigerator and press it to the bottom and to the edges of the dish. Fill the pie with spinach and broccoli. Pour over the egg and milk mixture and top with the feta cheese. Bake for 50 to 60 minutes, until the pie has gotten some nice color. If you wish to have some color on top, turn the oven to grill for the last 5 minutes. Let cool for a moment before serving. Serve as it is, or with a side salad, and enjoy!