His and Hers Quiche Duo: Caramelized Onion & Brie / Spinach & Feta

In a food processor, combine gluten-free flour mix, coconut sugar, and salt.

Add cold butter and pulse until the mixture resembles coarse meal.

Whisk together beaten egg and vinegar, then pour over the flour-butter mixture and pulse until just combined.

Gradually add ice water, pulsing after each addition, until the dough comes together.

Form the dough into a disk, wrap in plastic, and chill for at least 1 hour.

Preheat the oven to 180°C.

Roll out the chilled dough into a 27cm round (about 1/2 cm thick).

Transfer the dough to a 22cm pie dish, gently press it into the bottom and up the sides.

Fold the edges under and trim off excess dough.

Freeze the crust for 20 minutes.

Line the pie dish with parchment paper and fill with baking weights or beans.

Bake the crust until the edges are golden brown and the bottom is set, about 40–45 minutes.

Remove the parchment and weights, and bake for an additional 15 minutes until the bottom is golden brown.

For His: Spread caramelized onions and Brie cheese over the pre-baked quiche crust.

For Hers: Place fresh spinach and crumbled feta cheese over the pre-baked quiche crust.

In separate bowls, whisk together eggs, coconut cream, and spices (if desired) for each quiche.

Pour the egg mixture over the fillings in the crusts.

Bake both quiches in the preheated oven until the filling is set and the tops are golden brown.

Once baked, remove the quiches from the oven and let them cool slightly before slicing.

Serve the His and Hers Quiches as desired.