Sundown Naturals
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A hearty, gluten-free breakfast!

You’ll go crazy for our Spinach & Cheddar Quiche!  

Gluten-Free Spinach & Cheddar Quiche


You’ll need:

For the pastry crust:

1 cup Bisquick™ Gluten Free mix

A heaping 1/3 cup of shortening

3-4 Tbsp cold water

Stand mixer with dough hook attachment

9-inch pie dish


For the filling:

10 oz. frozen spinach, thawed and squeezed dry

1 cup shredded cheddar cheese

4 eggs

1 cup egg whites

¼ tsp salt

¼ tsp pepper

½ tsp garlic powder

½ tsp onion powder



  1. To make the pastry shell, preheat the oven to 425°F. 
  2. In your stand mixer bowl, add the Bisquick® mix and turn the mixer on low. Add the shortening a tablespoon at a time, until small balls the size of peas start to form. 
  3. Add the cold water, one tablespoon at a time, until the mixture becomes doughy. You’ll know it’s done when it no longer sticks to the side of the mixer bowl. Add 1-2 more teaspoons of water to achieve this consistency, if necessary.
  4. Roll the pastry into a ball, and press it firmly into the bottom and up the sides of the pie dish. 
  5. Bake 12-14 minutes or until pastry is set and golden brown. 
  6. In the meantime, using the same mixing bowl, add the eggs, egg whites, salt, pepper, garlic powder and onion powder, and mix on low until blended.
  7. Add the spinach and ½ cup of cheddar cheese to the egg mixture, and stir to combine.
  8. Once the pastry is a nice golden color, remove it from the oven and reduce heat to 375°F. Gently pour the egg mixture into the crust, and top with the remaining ½ cup of cheddar.
  9. Bake 20-25 minutes until cheese is melted and a knife inserted into the center comes out clean. 
  10. Allow the quiche to cool for at least 10 minutes before serving.


Slice, serve, and enjoy!