Gluten Free Walnut Florentine "Quiche"

Gluten Free Walnut Florentine "Quiche"
  • Yield: 16 Servings
  • Prep Time: 40 Mins.
  • Cook Time: 30 Mins.
  • This is a dairy, egg and gluten free quiche. The ham in this quiche is wonderful with the walnuts, and they are the two great sources of fat and flavor in the dish. The coconut milk provides richness to the spinach and chickpeas. This is the healthy version of the classic Florentine ham and spinach quiche.


  • Tart dough:

  • 3 cups oats
  • 1 1/2 cup Fisher® Walnuts
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • The filling:

  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1 can (15 ounces) unsweetened coconut milk
  • 1 pint unsweetened almond milk
  • 1 1/4 cup Fisher® Walnuts, divided
  • Kosher salt
  • 2 tablespoons extra- virgin olive oil, divided
  • 2 bags (8 ounces each) baby spinach leaves, divided
  • 10 ounces cooked ham, coarsely chopped
  • 1 medium red pepper, seeded ad cut into strips, for food safety, gently rub produce under cold running water
  • 2 tablespoons balsamic glaze


  1. Preheat oven to 350ºF
  2. Make the tart dough: In the bowl of a food processor, blend the oats until powdery like flour. Pulse in the walnuts until they blend with the oat flour. Pulse in the salt and olive oil with ¼ cup cold water until the dough comes together. Spray two 9-inch pie plates with nonstick cooking spray and “press” the dough into the sides and bottom of the pie dish. Bake 20 minutes or until the shell begins to brown.
  3. Make the batter: Combine the chickpeas, coconut milk, almond milk, walnuts  and ½ teaspoon salt in the bowl of a food processor or a blender and purée until smooth.  
  4. Cook the spinach: Heat 1 tablespoon oil in a large skillet over medium-high heat until hot. Add in 1 bag of spinach and gently toss with tongs until the spinach wilts, about 2 to 3 minutes. Remove from heat. Transfer the spinach to a cutting board and coarsely chop.
  5. Assemble, bake and finish : Spread half of the spinach and ham all over the bottom of each quiche shell. Pour half the batter into each shell. Bake in the oven until internal temperature reaches 160°F on a food thermometer, 55 to 60 minutes or until set. Cool for 30 minutes. Garnish the top of quiche with red pepper strips.

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