Spinach & Artichoke Quiche

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.