Spinach Artichoke Quiche with Grilled Spring Onions
Posted by Lisa on June 30, 2016 / 2 Comments
This gluten-free, grain-free, paleo-friendly spinach artichoke quiche is loaded with healthy greens and savory flavor. A delicious breakfast upgrade.
There are two times of year that are brutal in the Antelope Valley – summer and winter. Yep, half the year. Okay, to be fair, it’s not the entire seasons of summer and winter….but a select few months that, to put it gently, are “less than pleasant.” Summer temps, like right now, are averaging oh, 110+ degrees each day. Winter temps, on the other hand, are frequently below freezing, which means that I turn into a very unhappy popsicle. Ironically, these extremes aren’t so different from when I lived in Kabul, Afghanistan. So yeah, high desert of Cali = Afghanistan (in terms of weather). Whodathunk?
But I’ll gladly suffer through some crappy weather to spend time with dad. He had his latest Parkinson’s doc appointment at Cedars Sinai this week and afterwards, we hit up Whole Foods to stock up on ingredients (as there aren’t any up here). Dad was having a good “motor skills” day so we toodled around the market for a bit. I tried to steer him toward the produce aisle and lots of greens (did you see it on Snapchat?). Yet he had other ideas.
I literally turned my back for 1-minute and he’d motored off with his wheeled walker into the gluten-free cookie aisle! Oh geez, my dad is like a moth to a flame in terms of sugar, candy and sweets. And when I got to him, he sheepishly turned to me with a 2-year old grin that said, “Can I have it? Pleeeeeaaaseee!”
At this stage of his wellness, I do my best to steer him in the right direction, but at 71 years of age (and let’s be honest, not changing his habits any time soon), his happiness also takes priority. So I let him get the cookies…and received an ear-to-ear smile and laugh in return. *moments*
Dad is not fond of salads AT ALL and jokingly refers to any type of lettuce as “rabbit food,” which cracks me up. He also doesn’t like raw spinach as it has “stalks,” which are difficult for him to chew. So I’ve had to get creative on ways to sneak greens into his diet. Green smoothies are the obvious go-to, but breakfast affords so many opportunities as well. Case in point: this loaded-up-on-greens quiche.
The crust is gluten-free and grain-free (it’s the same crust as my pumpkin pie recipe, but with added garlic), while the inside is dairy-free (using coconut milk) and chock full of organic spinach and artichokes. For a little added flavor and pizzaz, there’s grilled spring onions on top. I really wanted garlic scapes, but I can’t ever seem to find them in Cali?! If you’re lucky enough to have garlic scapes, feel free to use swap those in.
The good news is that dad loved the quiche and went back for seconds, which is a massive win in my books. In fact, I think I’ll double-batch this recipe next time and freeze one quiche, for a future insta-healthy meal.
- 1¼ cups almond flour
- ½ cup cassava flour
- ½ tsp granulated garlic
- ¼ tsp sea salt
- 5 tbsp cold butter or organic palm shortening (for dairy-free)
- 1 large egg
- 1-2 tbsp cold water
- 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.
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