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.
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.
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.
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.
Assemble and bake: Spread half of the spinach and ham all over the bottom of each quiche shell. Pour half the batter into each shell and bake in the oven 55 to 60 minutes or until set. Cool for 30 minutes.