My three cheese spinach pie is one of the first recipes that I published here on the blog and has long been one of my family’s favorites. Since I’ve started eating low-carb and grain free, however, I wanted to try making a grain free pie crust.

How to recreate the golden pie crust that is usually made with flour? Cauliflower to the rescue. It worked wonderfully when I made a grain free pie crust for these gluten free chicken pot pies. And once again, it proved to be a delicious and nutritious twist to these mini spinach pies too.

If you’re on a low-carb diet, you’re going to love these mini pies!

Spinach plays well in all kinds of dishes.

For something quick and savory, try my ground chicken, spinach sauté, and tomatoes.

Want something crisp and refreshing? This pomegranate spinach salad is a favorite.

Or to serve with gluten free crackers, chips, or even sliced veggies, go with this slow cooker spinach and artichoke dip from my friend’s blog. Just a heads-up, her site isn’t strictly gluten free, so be sure to double-check the ingredients if you’re browsing around.

If you’re trying to stay low-carb but don’t want to feel like you’re missing out, take a look at our low-carb collection. We’ve got loads of recipes and advice to make sure you’re feeling good and staying on the right path.

These mini spinach pies are fun for a party or anytime you’re looking for a comfort food for lunch or dinner that is low-carb friendly.

Ingredients

For cauliflower crusts:

• extra-virgin olive oil
• cauliflower
• water
• parmesan cheese
• an egg
• salt and pepper

For spinach filling:

• frozen chopped spinach, thawed and drained
• cream cheese
• muenster cheese
• salt, garlic powder, and parmesan cheese

Instructions

*Free printable recipe card is available at the end of the post.

Ready to make them? Let’s go.

First, the crusts! The cauliflower needs to be turned into a flour-like consistency.

Pulse a few cauliflower florets at a time in your food processor until they’re the size of couscous.

Next, bring half a cup of water to a boil in a small saucepan. After stirring in the cauliflower, turn off the heat and cover the pan. The pan sits covered for 10 minutes before you remove the lid and transfer the cauliflower to a cheesecloth.

Twist the cheesecloth into a pouch and use it to gently squeeze out most of the moisture. It’s important for the cauliflower to be dry.

Finally, place the cauliflower in a large mixing bowl and mix in an egg, parmesan cheese, salt, and pepper for a lovely blend of flavors.

The end result is a grainy, easy to manage batter that is ready to be shaped into thin circles that will fit perfectly in the bottom of each pot pie.

Line a baking sheet with parchment paper, brush with oil, shape the circles of batter right on the oiled paper, and bake them until golden.

While they’re in the oven, you can make your spinach filling.  First, thaw frozen spinach and drain. Soften cream cheese in a skillet over a low flame. Add the drained spinach to the softened cream cheese keeping over a very low heat. Add garlic, salt, and parmesan.

By now your cauliflower crusts should be finished baking. Using a spatula, gently place one baked cauliflower crust on the bottom of each ramekin. Then cover with a slice of Muenster cheese. Fill with your spinach mixture and cover with another layer of 2 slices of Muenster cheese.

Pop in the oven for 20-25 minutes.

And get ready to dig in.

Pro tips and recipe notes

• Take the spinach out of the freezer so that it can have time to thaw, and drain it before you’re ready to cook it.
• Since the size of heads of cauliflower can vary, be sure to divide your crusts into thin circles.
• If you would like to make one 9 inch pie: Press your cauliflower batter into a thin crust in the bottom of an oven-safe pie dish. Bake at 450℉ for 10-15 minutes and set aside. Then turn the oven down to 350℉  and continue to follow the recipe for the filling. When the filling is ready, cover the crust lined pie dish with 6 slices of muenster cheese around. Fill with spinach mixture and cover with another layer of 6 slices of muenster cheese around the top. Then bake at 350℉ for 25 minutes.
• Store any leftover pies in the refrigerator, tightly covered, for up to 2-3 days or freeze if you want to keep them longer. Reheat in the oven for best results.

Mini pies are so much fun to eat as everyone gets their own individual pie. I’d love to hear how you like them. Have a happy and healthy week!

P.S. If you make these, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

Try these recipes next

British Style Meat Pie (Low Carb And Gluten Free) – This recipe is made with low carb ingredients and includes lots of cooking tips. Your meat will turn out mouthwateringly tender in a luscious gravy with a fun cauliflower crust.

Spicy Salmon Bake Cups – These are a real crowd-pleaser, especially when you just want to whip something up that’s super simple and quick!

Sloppy Joe Stuffed Peppers: Homemade sloppy joe stuffed peppers are loaded with seasoned ground beef and chunks of onions and peppers in a bright tomato sauce. Then they’re roasted until browned and bubbly.

Want to save this for later? Pin it!

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How to make Mini Spinach Pies With Cauliflower Crusts

Delicious mini spinach pies are so much fun to eat as everyone gets their own individual pie.

Course brunch, Dinner, lunch

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 740kcal

Author Barbara Bianchi

Ingredients

For cauliflower crusts:

• extra-virgin olive oil
• 1 small head cauliflower cut into small florets
• ½ cup water
• ½ cup grated parmesan cheese
• 1 large egg beaten
• ½ teaspoon salt
• pepper to taste

For spinach filling:

• 2 ten-ounce packages frozen chopped spinach, thawed and drained
• 8 ounce package of cream cheese
• 12 slices of muenster cheese
• 1/4 teaspoon salt
• 1 teaspoon garlic powder
• 2 tablespoons grated parmesan cheese

Instructions

For the cauliflower crusts:

For the cauliflower crusts:

• Preheat oven to 450°F.
• Line a baking sheet with parchment paper and brush with olive oil.
  extra-virgin olive oil
• Pulse a few florets of cauliflower at a time in your food processor until the cauliflower pieces are the size of couscous, about 3 cups.
  1 small head cauliflower
• Next, bring ½ cup of water to a boil in a small saucepan. Add the cauliflower to the pan. Stir. Turn the heat off and cover the pan. Let the pan sit covered for 10 minutes.
  ½ cup water
• Then remove the lid. Transfer to a cheesecloth and twist cheesecloth into a pouch. Squeeze out as much of the moisture as possible, almost 1 cup of liquid. It is important for the cauliflower to be dry.
• Then place in a large mixing bowl and add egg, parmesan cheese, salt, and pepper. Mix well.
  ½ cup grated parmesan cheese, 1 large egg, ½ teaspoon salt, pepper to taste
• Divide into 4 sections on the oiled parchment paper. Shape into circles to fit each ramekin by placing the ramekin upside down like a cookie cutter.
• Bake for 10-15 minutes and set aside.

For spinach filling:

• Meanwhile, thaw spinach. Squeeze dry and drain.
  2 ten-ounce packages frozen chopped spinach, thawed and drained
• Turn oven down to 350℉.
• Soften cream cheese in a skillet over a low flame. Add drained spinach to softened cream cheese keeping over a very low heat. Add garlic, salt, and parmesan.
  8 ounce package of cream cheese, 1/4 teaspoon salt, 1 teaspoon garlic powder, 2 tablespoons grated parmesan cheese
• By now your cauliflower crusts should be finished baking. Using a spatula, gently place one baked cauliflower crust on the bottom of each ramekin. Then cover with one slice of Muenster cheese. Fill with your spinach mixture and cover with another layer of two slices of Muenster cheese.
  12 slices of muenster cheese
• Bake at 350℉ for 20-25 minutes.

Notes

• Take the spinach out of the freezer so that it can have time to thaw, and drain it before you're ready to cook it.
• Since the size of heads of cauliflower can vary, be sure to divide your crusts into thin circles.
• If you would like to make one 9 inch pie: Press your cauliflower batter into a thin crust in the bottom of an oven-safe pie dish. Bake for 10-15 minutes and set aside.Then continue to follow the recipe for the filling. When the filling is ready, cover the crust lined pie dish with 6 slices of muenster cheese around. Fill with spinach mixture and cover with another layer of 6 slices of muenster cheese around the top. Then bake at 350℉ for 25 minutes.
• Store any leftover pies in the refrigerator, tightly covered, for up to 2-3 days or freeze if you want to keep them longer. Reheat in the oven for best results.

Nutrition

Calories: 740kcal | Carbohydrates: 11.2g | Protein: 47g

The post How to make Mini Spinach Pies With Cauliflower Crusts appeared first on Gluten Free Homestead.

Quiche Lorraine is a classic egg dish from the Lorraine region in northeastern France. 
The savory custard is usually baked in a pastry shell. Gluten-free quiche Lorraine was one of the first recipes I published on this blog.

Fast forward to today. The pre-made gluten-free pie dough that I had recommended is no longer available.

And now that John and I are following a low-carb diet, it’s time to adapt this recipe and add it to my collection of low carb recipes.

Today, it’s a pleasure to make this Quiche Lorraine without the crust so everyone can enjoy it.

If you’re not following a low carb diet, go ahead and make this recipe and bake it in your favorite pie shell.

Have it on its own or pair it with this Pomegranate Spinach Salad or with a cup of Gluten Free French Onion Soup. Or perhaps with an Apple Cider Mimosa. Or a glass of wine.

And if you’re looking for more inspiration, check out my full range of breakfast and brunch recipes that are perfect for lazy weekends or special occasions.

Ready to make your crustless Quiche Lorraine? Let’s go.

Ingredients

First I have some tips for you.

1. Take the bacon, eggs, cream, and cheese out of the fridge about thirty minutes before starting. Room temperature ingredients blend more easily.

2. Once I took a cooking class and the chef urged us to gather all our ingredients before starting to cook. I never forgot that he said the French have a term for this: mise en place. 

So gather all your ingredients. Measure, grate, and chop so you’ll be ready to start. If you have everything in place, it will go much easier.

Instructions

*Free printable recipe card is available at the end of the post. 

Now you’re ready to begin. Place the rack in the center of your oven. Butter a deep 9-inch pie dish and set it aside.

Okay, now cook your bacon. Get all my tips to cook your bacon in the oven here. There’s no fuss and no splattering mess. Just delicious perfectly done bacon. Then drain it on paper towels, and chop the bacon into pieces. 

French cooks like to use a nice thick-cut bacon for this recipe. It’s perfect for cutting into small strips (lardons).

When the bacon is done, carefully add just a tablespoon of the bacon fat to a skillet. Cook your onions in the bacon fat until they’re caramelized.

Smokey bacon and caramelized onions! My mouth is watering already.

Add the bacon and onions along with shredded cheese to the buttered pie plate.

Meanwhile, set the temperature in the oven to 350℉. 

Then whisk together eggs, cream, salt, pepper and nutmeg in a large bowl.

Pour the custard batter over the ingredients in the pie plate. Then stir gently with a spoon to evenly distribute the bacon, onions, and cheese. 

Every bite of your quiche should have bacon!

Finally, dot the top with small pieces of butter.

Bake low and slow in the oven for 35-40 minutes until the egg custard is set and golden. You’ll know your quiche is done when a knife inserted one inch from the edge, comes out clean.

To my delight, it puffs up in the heat of the oven. As it cools it will deflate though, so take heart knowing it’s just supposed to be that way. 

Let it set for about 20 minutes before serving. 

Pro tips and recipe notes

• The ingredients in this recipe are for a classic Quiche Lorraine minus the pastry shell. It’s filled with bacon, eggs, cream, and French cheese like Gruyère or Emmental. Traditionally, Quiche Lorraine doesn’t even have cheese.

Go ahead if you want to swap for a variety of ingredients like spinach, mushrooms, feta cheese, or salmon or lump crabmeat. Then it becomes a quiche, not a Quiche Lorraine. So tell me, what are your favorite add-ins for quiche?

• If you add veggies, they should be pre-cooked, drained and patted dry. Veggies can release water and make your quiche watery.

• Leftovers will keep in an airtight container in the fridge for up to 4 days.

Yum! I could hardly wait to take the first bite of this beautiful crustless Quiche Lorraine. You can serve it for brunch, lunch, tea time, dinner, holidays, or share it at a party or potluck. 

It’s so good, it will steal the show.

And if you have any questions, please reach out to me in the comments or shoot me an email and I’ll respond ASAP.

P.S. This quiche is the kind of dish that reminds you why this way of eating can still feel enjoyable.

This is comfort without compromise, and it’s one you’ll want on repeat.

And if you want that same calm confidence on the nights you’re staring at plain meat or fish, my Sauce System is where I walk you through exactly how to turn everyday proteins into something scrumptious. No overthinking substitutions, just quick, flavorful meals you’ll look forward to.

More Recipes You’ll Love

Gluten free clafoutis You’re going to love this gluten free cherry clafoutis version of a very special rustic french treat.

Socca You’ll love naturally gluten-free socca, a flatbread made with chickpea flour that’s served by street vendors In the French city of Nice. Yum.

Gluten Free Southern Spoon Bread – Naturally gluten free, Southern spoon bread is a delicious cross between bread pudding and a soufflé.

Sweet Potato Pie: In this recipe, I show you how to make this scrumptious dish two ways: in a pie shell or without the crust as a creamy pudding.

Gluten Free Spinach Pie I used to order this scrumptious pie from a little local restaurant many, many, many years ago. It’s a one-of-a-kind spinach pie with three delicious cheeses, unlike the traditional Greek Spanakopita which is made with phyllo pastry and feta cheese.

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Crustless Quiche Lorraine Recipe (Gluten Free And Low Carb)

Deliciously light recipe for Gluten Free Crustless Quiche Lorraine

Course Appetizer, Main Course, Side Dish

Cuisine American

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 238kcal

Author Barbara Bianchi

Ingredients

• 5 slices of bacon
• 1/3 cup (2 ounces) of Gruyère cheese shredded
• 1/4 cup of onion minced
• 4 eggs
• 1 cup of heavy cream
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 1/8 teaspoon of nutmeg
• 2 tablespoons of butter cut into 1/4 inch pieces

Instructions

• Place the rack in the center of your oven. Preheat oven to 400℉.

  Butter a deep 9-inch pie dish and set it aside.
• Cook bacon in your oven (about 15-20 minutes). Drain on paper towels, and chop into small pieces.

  Then turn the oven down to 350℉.
  5 slices of bacon
• Carefully add 1 tablespoon of bacon fat to a skillet on your stovetop. Saute the onions until nicely caramelized, about 5 minutes.

  Add chopped bacon, shredded cheese and caramelized onions into pie plate.
  1/4 cup of onion
• Whisk together eggs, cream, salt, pepper and nutmeg in a large bowl.
  4 eggs, 1 cup of heavy cream, 1/4 teaspoon of salt, 1/4 teaspoon of pepper, 1/8 teaspoon of nutmeg
• Then pour mixture over bacon, cheese and onion in pie plate and gently stir.

  Finally, dot the top with small pieces of butter.
  1/3 cup (2 ounces) of Gruyère cheese, 2 tablespoons of butter
• Bake for 40 minutes until egg custard is set and golden.

  You'll know your quiche is done when a knife inserted 1 inch from the edge, comes out clean. Let set for about 20 minutes before serving.

Notes

• Take the bacon, eggs, cream, and cheese out of the fridge about thirty minutes before starting. Room temperature ingredients blend more easily.

• Get all my tips to cook your bacon in the oven here. There’s no fuss and no splattering mess. Just delicious perfectly done bacon.

• The ingredients in this recipe are for a classic Quiche Lorraine minus the pastry shell. It’s filled with bacon, eggs, cream, and French cheese like Gruyère or Emmental. In fact, traditional Quiche Lorraine doesn’t have cheese.

Go ahead if you want to swap for a variety of ingredients like spinach, mushrooms, feta cheese, or salmon or lump crabmeat. Then it becomes a quiche, not a Quiche Lorraine. So what are your favorite add-ins for quiche?

• If you add veggies, they should be pre-cooked, drained and patted dry. Veggies can release water and make your quiche watery.

• Leftovers will keep in an airtight container in the fridge for up to 4 days.

Nutrition

Calories: 238kcal | Carbohydrates: 1.6g

The post Crustless Quiche Lorraine Recipe (Gluten Free And Low Carb) appeared first on Gluten Free Homestead.

I prepare my one-of-a-kind gluten free spinach pie with three delicious cheeses, unlike the traditional Greek Spanakopita which is made with phyllo pastry and feta cheese.

I used to order this scrumptious pie from a little local restaurant many, many, many years ago. Fortunately, my friend had gotten the recipe for us from the chef.  And boy I’m glad she did because it’s AMAZING and the restaurant is no longer there.

So I kept my recipe all these years that was scribbled on a piece of scrap paper. Sometimes I think that the recipes that are scribbled on scrap paper are the best ones. Don’t you?

Once you taste this you will want to serve it at luncheons, pot lucks, or bring it as a housewarming gift. In fact, gluten-free spinach pie has been a special custom in our home for New Year’s Eve celebrations. It’s just exceptional.

If you’re craving more delicious lunch ideas, you’ll love my complete collection of lunch recipes offering plenty more to try.

Now, let’s talk about the customizable goodness of this dish, whether you prefer it with a traditional crust, a low-carb cauliflower crust, or completely crust-free.

Customizable goodness: with or without crust

• Today, I have a frozen Wholly Wholesome gluten free pie shell. It’s certified gluten free and quite tasty.
• On the other hand, if you’d prefer to make the crust yourself consider this Homemade Gluten-Free Pie Crust.
• Low carb cauliflower crust as featured in the recipe for mini spinach pies would also be a perfect bottom crust for this pie.
• Alternatively, you can opt for a crust-free low carb version of this pie. Now that I am following a low carb diet, this is how I make it. Simply, grease your pie dish, line the bottom with muenster cheese, add your filling, top with more muenster cheese, and bake!

Here are the ingredients for the filling that make this dish a culinary masterpiece.

Ingredients

Frozen chopped spinach: The thawed and drained spinach forms the heart of the pie, providing a nutritious and tasty filling.

Cream Cheese: Cream cheese adds a rich and creamy texture to the spinach filling.

Muenster Cheese: Muenster cheese is used to line the bottom of the pie crust, creating a flavorful base. It also adds a layer of gooey, melted goodness on top of the pie, enhancing both texture and taste.

Salt: Salt is a crucial seasoning that enhances the natural flavors of the ingredients and keeps the dish from tasting bland. 

Garlic Powder: Garlic powder adds a savory and aromatic element to this savory pie. 

Parmesan Cheese: Grated parmesan cheese contributes a nutty and salty flavor to the spinach pie.

Instructions:

*Free printable recipe card is available at the end of the post. 

Add drained spinach to softened cream cheese keeping over a very low heat. Then add garlic, salt and parmesan and stir.

Finally, cover with another layer of 6 slices of muenster cheese.

Bake for 25-30 minutes. Serve warm as the savory aromas and gooey cheese envelop your senses with every decadent bite.

What goes with spinach pie?

Spinach pie pairs well with your favorite hot beverage and a variety of side dishes. Here are some suggestions:

• a cup of soup 
• refreshing greek salad
• cool creamy Tzatziki sauce
• slightly caramelized roasted vegetables
• fluffy rice pilaf
• a squeeze of fresh lemon
• citrus salad or seasonal fruit salad
• creamy mashed potatoes or creamy cauliflower mash

Pro tips and recipe notes

• Can I substitute fresh spinach for frozen spinach in the pie filling? Yes, you can use fresh spinach, but make sure to wilt it down. Here’s how: add half of a teaspoon of salt to chopped fresh spinach, toss and let it sit for 10 minutes. The salt will facilitate the extraction of moisture. Then squeeze out excess water to achieve the right consistency for the filling. I like to twist it in cheesecloth to wring out the water.
• Can I make mini spinach pies using individual gluten-free pie shells? Yes, you can use smaller pie shells to make individual servings. Just be sure they are gluten free. Adjust the baking time accordingly.
• What variations are there to a flavorful gluten-free spinach pie filling? I love the flavor of this filling, but you can experiment with herbs and spices like nutmeg or dill to enhance the flavor of the spinach filling.

• How do I store leftover gluten-free spinach pie?  Store any leftover pie in the refrigerator, tightly covered, for up to 2-3 days or freeze it if you want to keep it longer. Reheat in the oven for best results.

Savor the unique combination that makes this gluten free three-cheese spinach pie truly exceptional leaving a lasting impression on every palate. I’d love to hear how you like this spinach pie. Let me know in the comments below.

Have a happy and healthy week!

P.S. If you make it, share your snap on Instagram and tag #glutenfreehomestead. I always love seeing your photos.

More Recipes Like This

Gluten Free Chicken Pot Pie – Loaded with chicken, sweet peas, and carrots in a creamy sauce just like a classic chicken pot pie, but I make them with a healthy twist: the most delicious cheese-flavored cauliflower crust. Yes, they’re as amazing as they sound.

Crustless Quiche Lorraine (Gluten Free And Low Carb) – Once you make this easy moist creamy dish, you’ll probably want to make it over and over again. So good.

Gluten Free Classic Italian Lasagna – Here’s your step by step guide to make amazing classic three-cheese Italian lasagna casserole with intensely flavored sauce, just the right balance of cheeses, chunky beef, sweet Italian sausage, and gluten free pasta.

Want to save this recipe? Pin it!

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Gluten Free Spinach Pie

Savor the deliciousness of our favorite gluten-free spinach pie recipe, showcasing a delectable three-cheese spinach filling.

Course Appetizer, Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 328kcal

Author Barbara Bianchi

Ingredients

• Two 10-ounce packages of frozen chopped spinach thawed and drained
• 8 ounce package of cream cheese
• 12 slices of muenster cheese
• 1/4 teaspoon of salt
• 1 teaspoon of garlic powder
• 2 tablespoons of grated parmesan cheese
• 1 gluten free frozen pie crust

Instructions

• Thaw spinach. Squeeze dry and drain.
  Two 10-ounce packages of frozen chopped spinach
• Preheat oven to 350℉.
• I recommend thawing the pie shell for 10 minutes and gently pricking the bottom and sides all over with a fork to eliminate potential air pockets, which can lead to steam and result in a soggy crust. Pre-bake (blind bake) at 350℉ for 9-10 minutes. Pre-baking before adding the filling ensures a flaky and crispy crust.
  1 gluten free frozen pie crust
• In the meantime, soften cream cheese in a skillet over a low flame. Add drained spinach to softened cream cheese keeping over a very low heat. Add garlic, salt and parmesan.
  8 ounce package of cream cheese, 1/4 teaspoon of salt, 1 teaspoon of garlic powder, 2 tablespoons of grated parmesan cheese
• Cover the bottom of the pie shell with 6 slices of muenster cheese. Fill pie shell with spinach mixture. Finally, cover with another layer of 6 slices of muenster cheese.
  12 slices of muenster cheese
• Bake at 350℉ for 25-30 minutes.

Notes

Can I substitute fresh spinach for frozen spinach in the pie filling? Yes, you can use fresh spinach, but make sure to wilt it down. Here's how: add half of a teaspoon of salt to chopped fresh spinach, toss, and let it sit for 10 minutes. The salt will facilitate the extraction of moisture. Then squeeze out excess water to achieve the right consistency for the filling. I like to twist it in cheesecloth to wring out the water.

Can I make mini spinach pies using individual gluten-free pie shells? Yes, you can use smaller pie shells to make individual servings. Just be sure they are gluten free. Adjust the baking time accordingly.

What variations are there to a flavorful gluten-free spinach pie filling? I love the flavor of this filling, but you can experiment with herbs and spices like nutmeg or dill to enhance the flavor of the spinach filling.

Can I make the spinach pie crustless for a lower-carb option? Absolutely! Simply, grease your pie dish, line the bottom with muenster cheese, add you filling, top with more muenster cheese, and bake!

How do I store leftover gluten-free spinach pie?  Store any leftover pie in the refrigerator, tightly covered, for up to 2-3 days or freeze it if you want to keep it longer. Reheat in the oven for best results.

Nutrition

Calories: 328kcal | Carbohydrates: 17.2g | Protein: 21.8g

The post Gluten Free Spinach Pie With Or Without Crust appeared first on Gluten Free Homestead.