Spinach Pie - Espinakucho – Gluten-free version

👨‍🍳 Method

To assemble

1. 1
   Preheat the oven to 180°C (355°F). Grease a 24 cm pan with a little of the oil.

   ⚙ Preheating the OvenOvenBaking pan

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 2
   Cook the vegetables in boiling salted water 3 minutes, until it softens.

   ⚙ Cooking in salted waterStovePot

   💡The water should taste like a seasoned soup, not like sea water: a heaping teaspoon of salt per liter. Add the salt once the water is boiling.
3. 3
   Drain the vegetables and squeeze out the liquid well.

   Colander

   💡Cooked leafy greens hold a lot of water: squeeze them by hand until nothing drips, or the pie comes out wet and won't set.
4. 4
   Cook the potatoes in boiling salted water 20 minutes, until tender.

   StovePot
5. 5
   Drain and mash the potatoes into a puree.

   ColanderMasher
6. 6
   Mix the eggs until smooth.
7. 7
   Add the yellow cheese and mix.
8. 8
   Add the vegetables, potatoes and salt and mix.
9. 9
   Pour into the pan and spread evenly.

   Baking pan
10. 10
    Drizzle the rest of the oil over the top.
11. 11
    Beat an egg with the gluten-free flour blend and brush the top of the pie.

    Pastry brush
12. 12
    Bake 35–40 minutes, until the quiche is firm and golden.

    ⚙ BakingOvenBaking pan

    💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
13. 13
    Let cool 10 minutes before cutting.

    💡Resting before cutting sets the pie: cut straight out of the oven, it is still soft inside and the slices fall apart.