5.0 from 30 votes
Spinach Artichoke Quiche with Grilled Spring Onions
Spinach artichoke quiche that's gluten-free, grain-free, paleo-friendly and loaded with healthy greens and savory flavor. A delicious healthy breakfast recipe.
Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings: 6 slices
Calories: 421 kcal
Course:
Breakfast
Cuisine:
French
Ingredients
Crust
- 1 1/4 cups almond flour
- ½ cup cassava flour
- 1/2 tsp granulated garlic
- ¼ tsp sea salt
- 5 tbsp cold butter or organic palm shortening for dairy-free
- 1 large egg
- 2 tbsp cold water
Filling
- 1 cup full fat coconut milk
- 4 large eggs
- 8 oz frozen spinach thawed and drained
- 3-4 whole artichoke hearts about 1/2 14-ounce can, drained and diced
- 2 medium shallots finely diced and sauteed
- 2 spring onions or garlic scapes
- salt and pepper to taste
Instructions
- To make the crust, stir together the flours, salt and garlic in a mixing bowl. Cut in the butter or shortening using a pastry cutter or your fingers until you have a crumbly mixture.
- Whisk in the egg and one tablespoon of water and using your hands, knead together until a ball of dough forms. *Note - if it's too dry and crumbly, add the second tablespoon of water (I used two for my recipe).
- Wrap the ball of dough with plastic wrap or parchment paper and place in the refrigerator for at least one hour.
- Preheat the oven to 350 degrees fahrenheit.
- Remove the dough from the refrigerator and roll it out between two pieces of parchment paper or use your fingers to push the dough in a 9-inch pie pan. Use a fork to pierce a few holes in the bottom of the dough.
- Pre-cook the crust for 15 minutes. Remove from the oven and set aside.
- Heat a grill pan on medium heat and grill spring onions for one minute on each side. Remove to a plate. Once slightly cooled, slice the spring onions in half lengthwise (you don't need to do this if using garlic scapes).
- In a large mixing bowl, whisk together the eggs and milk until light and frothy. Add the spinach, artichoke hearts, shallots, salt and pepper and stir to combine.
- Pour the filling mixture into the crust and place pie pan on a cookie sheet. Cook for 45-55 minutes at 350 degrees fahrenheit, until the center is cooked. Halfway through, cover the top with aluminum foil to prevent the top from burning.
Cup of Yum
Nutrition Information
Calories
421kcal
(21%)
Carbohydrates
19g
(6%)
Protein
12g
(24%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Cholesterol
161mg
(54%)
Sodium
350mg
(15%)
Potassium
303mg
(9%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
5180IU
(104%)
Vitamin C
8.9mg
(10%)
Calcium
153mg
(15%)
Iron
4.3mg
(24%)
Nutrition Facts
Serving: 6slices
Amount Per Serving
Calories 421
% Daily Value*
| Calories | 421kcal | 21% |
| Carbohydrates | 19g | 6% |
| Protein | 12g | 24% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Cholesterol | 161mg | 54% |
| Sodium | 350mg | 15% |
| Potassium | 303mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 5180IU | 104% |
| Vitamin C | 8.9mg | 10% |
| Calcium | 153mg | 15% |
| Iron | 4.3mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.