Gluten-Free Sundried Tomato feta Spinach Quiche Recipe
Gluten Free Pie Crust*
2 tsp. olive oil
1 onion
1/2 jar artichoke hearts, chopped
1/4 cup (or less) sundried tomato, in oil and rinsed or dried and reconstituted in water for 30 minutes
2 tbsp. sliced olives (kalamata etc)
2 large handfuls of spinach
2-3 ounces feta
mozarella to taste

3/4 cup milk
4 eggs
fresh basil, julienned
herbs (dill, provincial etc)
salt to taste
freshly ground pepper

Sautee onion in olive oil. When it turns translucent, add other ingredients through the spinach. When spinach has wilted, put filling in pie crust, sprinkle with cheese.
Mix milk and eggs together, whisking and seasoning.

Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top.

*I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust. Follow directions on pie crust recipe for crust and pre-baking.