Picnic Corn and Spinach Quiche

We love summer in Chicago because there are so many cool events  every day and night. While we are excited about upcoming Lollapalooza, we are trying to spend at least one night a week outside and watch movies in the parks. It is already a tradition to watch “Ferris Bueller’s day off” every summer under the stars, sing favorite songs, and fall in love with our beautiful city again and again.

Great company, warm blanket and picnic pie this is our recipe for the perfect night in the park.

It feels like it is time to share our little quiche recipe. This pie is easy to make, it is filled with greens and can be gluten free as well. Nice addition to a beautiful night.

 Corn and Spinach Picnic Quiche

For 8 inch tart form



  • 1 cup quinoa flour
  • 1/2 cup oat flour (use gluten free version if intolerant)
  • 1 egg
  • 3 tbsp coconut oil
  • 1/2 tsp sea salt
  • 3-4 tbsp cold water

Filling ingredients:

  • 3 eggs
  • 100-110g organic feta cheese
  • 1 1/2 cup fresh spinach, firmly packed
  • 2 tbsp organic corn (I used frozen)
  • 2 spring onions, finely chopped
  • 2 tbsp olive oil
  • 1 tbsp dry onion
  • 1 tbsp garlic powder
  • 1 tsp oregano
  • pinch sea salt and pepper


Preheat the oven to 350F degrees. Combine the oat and quinoa flours,  and sea salt in a bowl. Add the coconut oil, egg and ice-cold water. With your hands, work the dry ingredients until a dough forms.

Press the dough evenly into a 8 inch tart case, form the edges. Prick the bottom with a fork and bake for about 10 minutes.

Crack the eggs into a mixing bowl, whisk for 30 seconds, then crumble in the feta cheese. Stir in the corn, dry onion, garlic, oregano, a pinch of salt and pepper. Set aside.

Heat the olive oil in a large frying pan on a medium heat. Add the spring onions and fry for about 3 minutes. Add the spinach and a pinch of salt. Stir the  part of spinach gently until it wilts, then add the rest and keep on stirring until wilted. Remove from the heat and pour into the mixing bowl containing the egg and cheese mixture. Stir well until everything is combined.

Spoon the filling into the crust. Bake for about 25 minutes until the filling is firm and golden. Let it cool for a while before serving.

Are you ready for a picnic this weekend now? 🙂



Did you make this recipe?

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