Name: Spinach Artichoke Quiche with Grilled Spring Onions Recipe
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 1 1/4 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; 2 tbsp cold water; 1 cup full fat coconut milk; 4 large eggs; 8 oz frozen spinach (thawed and drained); 3-4 whole artichoke hearts (about 1/2 14-ounce can, drained and diced); 2 medium shallots (finely diced and sautéed); Salt and pepper (to taste); 2 spring onions or garlic scapes

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I absolutely love sharing this Spinach Artichoke Quiche with Grilled Spring Onions Recipe because it’s one of those dishes that feels special yet surprisingly approachable. From the tender almond and cassava flour crust to the creamy, rich filling bursting with spinach, artichoke hearts, and the unique smoky sweetness of grilled spring onions, this quiche brings so much delight to the table. Every bite feels like a cozy hug — and I can't wait for you to experience its charm for yourself.

Why You'll Love This Spinach Artichoke Quiche with Grilled Spring Onions Recipe

What instantly hooked me about this Spinach Artichoke Quiche with Grilled Spring Onions Recipe is the harmonious flavor profile. The earthiness of spinach and artichokes paired with the slight char and mild onion flavor of grilled spring onions creates a vibrant yet comforting combination. The texture is just right too — silky custard infused with tender veggies, all wrapped in a satisfyingly crumbly, lightly garlicky crust. It’s not your average quiche, and that’s what makes it stand out.

Beyond taste, I truly appreciate how accessible this recipe is. The crust comes together quickly with just a few wholesome ingredients, and the filling is a breeze to mix and assemble. If you’re looking for a dish that feels fancy but won’t leave you overwhelmed, this is it. I find it perfect for everything from weekend brunches to casual family dinners or even impressing guests without much fuss. It’s versatile, delicious, and has become a favorite in my rotation.

Ingredients You'll Need

On the left, there is a wooden board placed on a white marbled surface with chopped green spinach on the bottom left, chopped pale green artichoke hearts in the center, a small pale artichoke piece below, and a knife with a black handle to the right. A small white bowl with chopped shallots is at the bottom left corner of the board. Above the board is an unbaked pie crust in a clear glass pie dish. On the right, two slices of spinach and artichoke quiche with golden brown crust and green filling sit on white plates, one in the foreground and one in the background. A metal fork lies beside the quiche slice in the clear focus. The photo was taken with an iphone --ar 4:5 --v 7

The beauty of this recipe lies in its simple, wholesome ingredients that each bring something unique to the table. From the nutty almond flour in the crust to the creamy coconut milk in the filling, every element plays a key role in creating balanced flavors, textures, and color that make this quiche irresistible.

Quick Tip

All ingredient amounts are listed in the recipe card below

Almond flour: Adds a lovely nutty flavor and tender crumb to the crust, plus it’s naturally gluten-free.
Cassava flour: Helps bind the dough and gives the crust a sturdier structure without heaviness.
Granulated garlic: Infuses the crust with subtle savory notes that complement the filling.
Sea salt: Enhances all the natural flavors while balancing the richness of the dish.
Cold butter or organic palm shortening: Creates the flaky, crumbly texture in the crust depending on your dietary preference.
Egg: For both the crust and filling, providing structure and richness.
Cold water: Helps bring the dough together without overworking it.
Full fat coconut milk: Adds a creamy texture and a hint of sweetness, perfect for dairy-free versions.
Frozen spinach: Convenient and packed with flavor and nutrients; just thaw and drain well.
Artichoke hearts: Bring tender, tangy bites that brighten and lift the overall dish.
Shallots: Their mild onion flavor deepens the savory complexity of the quiche.
Spring onions or garlic scapes: Grilled for a smoky, sweet contrast that makes this recipe feel extra special.
Salt and pepper: To season everything perfectly to your taste.

Directions

Step 1: Start by making the crust. In a mixing bowl, combine the almond flour, cassava flour, sea salt, and granulated garlic. Cut in the cold butter or palm shortening using a pastry cutter or your fingers until the mixture resembles coarse crumbs. This is my favorite part because the texture determines how light and flaky the crust will be.

Step 2: Whisk together one large egg and one tablespoon of cold water, then add it to the crumbly mixture. Knead gently with your hands until a dough ball forms. If it feels too dry or crumbly, add the second tablespoon of water. I usually find two tablespoons perfect for a pliable dough.

Step 3: Wrap the dough ball tightly with plastic wrap or parchment paper and refrigerate it for at least one hour. This resting time lets the dough hydrate and helps prevent shrinking when baked.

Step 4: Preheat your oven to 350 degrees Fahrenheit. While it warms up, get ready to prep the filling and crust.

Step 5: After chilling, roll out the dough between two pieces of parchment paper or press it evenly into a 9-inch pie pan using your fingers. Prick the base with a fork a few times to prevent bubbling, then bake the crust for 15 minutes. This pre-cooking ensures a perfectly crisp bottom that won’t get soggy.

Step 6: While the crust bakes, heat a grill pan over medium heat. Grill your spring onions for about one minute per side until they develop nice grill marks and some smoky aroma. Set them aside to cool slightly, then slice lengthwise if using spring onions (skip this step if using garlic scapes).

Step 7: In a large bowl, whisk together the remaining four eggs with the full-fat coconut milk until the mixture is light and frothy. This step adds air to the custard, making it tender once baked.

Step 8: Stir in the thawed and well-drained spinach, diced artichoke hearts, sautéed shallots, and season generously with salt and pepper. Mix gently just until everything is well combined — you want to keep those lovely chunks of vegetables intact.

Step 9: Pour the filling into the pre-baked crust, arrange the grilled spring onion halves on top for added flavor and presentation, and place the quiche pan on a cookie sheet to catch any spills. Bake at 350 degrees Fahrenheit for 45-55 minutes until the center is set and a knife inserted comes out clean.

Step 10: About halfway through baking, tent a piece of aluminum foil over the quiche to protect the top from browning too much. Once done, remove from oven and allow it to cool for at least 15 minutes before slicing. This resting helps the quiche settle and slice beautifully.

Servings and Timing

This recipe makes about 6 generous servings — perfect for family meals or sharing with friends. Expect about 20 minutes prep time, including chilling the dough, plus 15 minutes to par-bake the crust. The quiche itself bakes for about 45 to 55 minutes, bringing the total time to roughly 1 hour and 20 minutes. Don’t skip the recommended resting time after baking; it ensures each slice holds its shape beautifully.

How to Serve This Spinach Artichoke Quiche with Grilled Spring Onions Recipe

A slice of savory pie with three visible layers is placed on a white plate. The crust is golden and thick, forming the base and edges of the slice. The filling has a creamy light yellow layer mixed with dark green leafy vegetables spread evenly throughout, creating a textured top with specks of green leaves. In the background, a deeper pie dish holds the remaining pie showing the same creamy green vegetable filling. The setting is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this spinach artichoke quiche, I love pairing it with a fresh, crisp side salad—something with peppery arugula or lemony vinaigrette to balance the rich custard. Roasted cherry tomatoes or a simple Mediterranean olive salad also make vibrant accompaniments that brighten the plate. These sides complement the flavors without overwhelming the delicate, creamy filling.

For garnishing, I often sprinkle a little extra fresh chopped spring onion or a few tender microgreens on top for a pop of color and freshness. If you want to add texture contrast, a handful of toasted pine nuts or seeds on the side works wonderfully. I serve this quiche warm or at room temperature, which really allows those grilled spring onions and artichoke flavors to shine beautifully.

As for beverages, I usually go for lightly flavored sparkling water with a squeeze of lemon or a refreshing herbal iced tea. Since this quiche packs subtle savory and sweet notes, these drinks help cleanse the palate between bites. It’s a fantastic dish for weekend brunch, family dinners, or even a holiday gathering — it manages to feel festive while still being wonderfully comforting and homemade.

Variations

I love how adaptable this recipe is! For instance, if you’re looking for a gluten-free option, the almond and cassava flour crust is already a great base—just be sure to use certified gluten-free ingredients and you’re good to go. For a vegan twist, I recommend swapping the eggs with a chickpea flour batter or a tofu-based filling and using a vegan butter substitute for the crust. Coconut milk already keeps it creamy without dairy.

If you want to mix up the flavor profile, try adding roasted red peppers, sun-dried tomatoes, or even some caramelized mushrooms into the filling. A sprinkle of fresh herbs like thyme, basil, or dill also lifts the taste remarkably. For an alternative cooking method, I sometimes bake the quiche in a deeper tart pan or mini tartlet molds for elegant individual servings — just adjust the baking time accordingly.

Feeling adventurous? Swap the grilled spring onions for charred leeks or roasted garlic scapes to maintain that smoky-sweet complexity. Each variation keeps this recipe exciting but still so approachable, making it perfect for experimenting with what you have on hand or your taste preferences.

Storage and Reheating

Storing Leftovers

Leftovers from this quiche store beautifully in an airtight container in the refrigerator for up to 4 days. I recommend covering the quiche with plastic wrap or foil tightly if keeping it in the pie pan. This keeps the crust from drying out and preserves the filling’s creamy texture. When I’m done, I like to enjoy the chilled slices as a quick grab-and-go snack or lightly warmed meal.

Freezing

This quiche freezes well too, which is perfect for meal prepping. Wrap the whole baked quiche tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep in the freezer for up to 2 months. When you want to eat it, thaw it overnight in the fridge before reheating. You can also freeze individual slices for more convenience — just make sure to layer them with parchment paper to avoid sticking.

Reheating

When reheating, I find the oven works best to maintain texture: preheat to 350 degrees Fahrenheit and warm slices for about 10-15 minutes until heated through. Avoid microwaving if you want to keep the crust crisp — microwaving tends to make it soggy. If in a hurry, use a toaster oven or warming drawer for smaller portions. Reheating gently preserves the lovely custard consistency and brings back the grilled onion aromas beautifully.

FAQs

Can I use fresh spinach instead of frozen?

Absolutely! If you use fresh spinach, make sure to sauté it first to remove excess moisture, then drain it well to prevent a watery filling. About 5 cups of fresh spinach will cook down nicely to the same volume as the frozen amount.

Is this recipe suitable for a dairy-free diet?

Yes! By using coconut milk and opting for organic palm shortening instead of butter, this recipe is naturally dairy-free while remaining rich and creamy.

Can I prepare the crust in advance?

Definitely. You can make the dough a day ahead and keep it wrapped in the refrigerator, or freeze it for up to a month. Just thaw and roll out when ready to bake for convenience.

How can I tell when the quiche is fully cooked?

The center should be set and no longer jiggle when you gently shake the pan. It’s also helpful to insert a knife or toothpick in the middle; it should come out clean or with just a tiny bit of custard clinging to it.

What if I don’t have cassava flour?

You can substitute cassava flour with additional almond flour or a gluten-free all-purpose blend, though cassava flour adds a unique texture. Just be aware the crust might be slightly denser or more crumbly depending on the substitution.

Conclusion

I can’t recommend this Spinach Artichoke Quiche with Grilled Spring Onions Recipe enough. It’s one of those feel-good dishes that manages to be impressive yet straightforward, and every element from the crust to the smoky spring onions harmonizes for an unforgettable meal. Whether you’re sharing it with loved ones or enjoying a cozy solo dinner, this quiche feels like a little celebration of wholesome, delicious food. Give it a try—your taste buds will thank you!

Spinach Artichoke Quiche with Grilled Spring Onions Recipe

Why You'll Love This Spinach Artichoke Quiche with Grilled Spring Onions Recipe