This is the recipe that my friend had shared with me. I misplaced it because I had to go to the store to buy baking powder. It’s supposed to be quiche, but it seemed more like a phyllo-free spanakopita to me.
I cut the recipe in half since I only have a toaster oven and am using a smaller than average pan.
My version:
Half a bag of spinach
2 eggs (I would have used just one, but since the original recipe also calls for Egg Beaters, I added an egg)
¼ cup gluten free flour
¼ teaspoon baking powder
½ cup milk plus about half of a ¼ cup measuring cup
¼ teaspoon Lisa Spice (paprika, oregano, etc. blend)
A few turns of Pink Himalayan Salt and Rainbow Peppercorn from Trader Joe’s
½ cup feta cheese
I cooked it for about 35 minutes at 200 Celsius. (Again, I didn’t bother to precook the spinach.)
Here are the photos of the results:
I ended up throwing some sundried tomatoes on top like I had with the other recipe. I ate half the pan and then the other half the next day. Both recipes tasted good. But the first one is a lot simpler for a single person.
