(gluten-free, paleo) Spinach artichoke quiche with grilled spring onions. The perfect healthy breakfast quiche!
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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: 50 mins
Total Time: 1 hr 20 mins
Course: Breakfast
Cuisine: French
Keyword: gluten free quiche, paleo quiche, Quiche, Spinach Artichoke Quiche
Servings: 6 slices
Calories: 421kcal
Author: Lisa Bryan

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 cooked 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.

Nutrition

Calories: 421kcal | Carbohydrates: 19g | Protein: 12g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 161mg | Sodium: 350mg | Potassium: 303mg | Fiber: 4g | Sugar: 2g | Vitamin A: 5180IU | Vitamin C: 8.9mg | Calcium: 153mg | Iron: 4.3mg