Spinach Goat Cheese Quiche (gluten-free, grain-free)


Units Scale
  • 3 tablespoons of olive oil, divided
  • 16 oz. package of fresh spinach
  • 1 clove garlic, pressed or minced (This garlic-lover uses 2 cloves)
  • 4 oz. pkg of Applegate Farms Genoa Salami or Soppressata, diced
  • 4 oz. pkg of Applegate Farms Pancetta, diced
  • 1 small log goat cheese (56 oz.) OR 1 cup grated Parmesan
  • 7 large eggs
  • 3/4 cup cashew milk


  1. Preheat oven to 350F.
  2. Drizzle 1 tablespoon olive oil into a glass or ceramic deep-dish pie pan or large quiche dish. Spread olive oil to grease pan.
  3. Heat the saute pan on medium. Once hot, add pancetta and stir until crisp. Remove with slotted spoon and add to greased pie pan.
  4. Add remaining olive oil to sauce pan and then add spinach, stirring until wilted.
  5. Remove pan from heat and add garlic. Stir for about 30 seconds.
  6. Place spinach in a colander and press out extra moisture with the back of a spoon.
  7. Spread spinach in pie pan atop pancetta. Then, sprinkle salami on top of spinach.
  8. Next, dollop goat cheese on top, OR, sprinkle Parmesan if using in place of goat cheese.
  9. In a medium bowl, whisk together eggs and cashew milk. Pour over filling.
  10. Bake for about 35-40 minutes.
  11. NOTE: Do not salt the egg mixture or the spinach as the meats in this dish are very salty.