Spinach & Artichoke Quiche

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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

By Hayley Mason & Bill Staley
Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 6
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Ingredients 

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

Instructions 

  • 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

Calories: 330kcalCarbohydrates: 10gProtein: 14gFat: 27gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 218mgSodium: 601mgPotassium: 229mgFiber: 4gSugar: 2gVitamin A: 1079IUVitamin C: 8mgCalcium: 106mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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4.20 from 5 votes (5 ratings without comment)

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