Spinach Artichoke Quiche with a slice cut out on a white plate with silver forks in the background

Spinach & Artichoke Quiche

This Spinach & Artichoke Quiche is a delicious gluten-free, grain-free breakfast dish to serve to guests for brunch.

4.20 from 5 votes
Spinach Artichoke Quiche with a slice cut out on a white plate with silver forks in the background
Print Recipe

Spinach & Artichoke Quiche

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Breakfast
Servings: 6
Calories: 330kcal
Author: Hayley Mason & Bill Staley


For the crust:

  • cups (120 g) blanched almond flour
  • cup (85 g) tapioca starch
  • 1 teaspoon (3 g) garlic powder
  • 1 teaspoon (3 g) onion powder
  • 1 teaspoon (1 g) dried oregano
  • 1 teaspoon (6 g) kosher or fine sea salt
  • ½ teaspoon (1.2 g) freshly ground black pepper
  • 2 large eggs
  • 1 tablespoon (15 mL) melted coconut oil

For the filling:

  • 1 tablespoon (15 mL) ghee or dairy-free butter
  • 1 shallot , diced
  • 6 ounces artichoke hearts
  • 1 cup (70 g) white mushrooms, chopped
  • 1 teaspoon (3 g) garlic powder
  • ½ teaspoon (0.6 g) dried thyme
  • Pinch kosher or fine sea salt
  • Pinch freshly ground black pepper
  • 1 cup (30 g) baby spinach, loosely packed
  • 6 large eggs
  • ¼ cup (60 mL) coconut cream


  • Prepare the crust: Preheat the oven to 325°F. In a medium-sized mixing bowl, place the almond flour, tapioca starch, garlic powder, onion powder, oregano, salt, and pepper. Stir to combine.
  • In a small bowl, whisk the eggs until frothy. Add the eggs to the flour mixture and stir to combine. Add the melted coconut oil and knead the oil into the dough using your hands.
  • Carefully press the dough into a 9-inch pie pan or tart pan, until you have a thin, even layer of crust over the entire pan.
  • Place on the middle rack of the oven and bake for 15 minutes. Let the crust cool slightly before filling.
  • Prepare the filling: Adjust the oven temperature to 350°F.
  • Heat the ghee in a large cast-iron skillet over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the artichoke hearts, mushrooms, garlic powder, thyme, and a pinch each of salt and pepper.
  • Sauté until the artichokes start to brown slightly and the mushrooms start to soften. Add the baby spinach to the skillet and continue to sauté until the spinach starts to wilt slightly, about 30 seconds. Add more salt and pepper to taste, if needed. Remove the vegetable filling from the heat and allow to cool to room temperature.
  • Whisk the eggs in a large mixing bowl until frothy. Add the coconut cream and whisk again until the cream is evenly combined with the eggs. Pour the cooled vegetables into the egg mixture and stir to combine. Pour the filling into the prepared crust, and bake for 30-35 minutes, until the eggs are set.


Nutrition Facts
Spinach & Artichoke Quiche
Amount Per Serving
Calories 330 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 8g40%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 3g
Cholesterol 218mg73%
Sodium 601mg25%
Potassium 229mg7%
Carbohydrates 10g3%
Fiber 4g16%
Sugar 2g2%
Protein 14g28%
Vitamin A 1079IU22%
Vitamin C 8mg10%
Calcium 106mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Artichokes Eggs Primal Palate Quiche Spinach
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