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Spinach Artichoke Quiche with Grilled Spring Onions Recipe

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3.9 from 14 reviews

This Spinach Artichoke Quiche features a flavorful almond and cassava flour crust filled with a creamy mixture of coconut milk, eggs, spinach, artichoke hearts, and sautéed shallots. Topped with grilled spring onions, this savory quiche is a delicious gluten-free and dairy-free breakfast or brunch option perfect for 6 servings.

Ingredients

Crust

  • 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

Filling

  • 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)

Toppings

  • 2 spring onions or garlic scapes

Instructions

  1. Make the crust: Stir together the almond flour, cassava flour, sea salt, and granulated garlic in a mixing bowl. Cut in the cold butter or palm shortening using a pastry cutter or your fingers until the mixture becomes crumbly.
  2. Form the dough: Whisk in one large egg and one tablespoon of cold water. Using your hands, knead the ingredients together until a ball of dough forms. If the dough is too dry and crumbly, add the second tablespoon of water and knead again.
  3. Chill the dough: Wrap the dough ball in plastic wrap or parchment paper and refrigerate for at least one hour to firm up.
  4. Preheat oven: Set the oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking.
  5. Roll out the crust: Remove the chilled dough from the refrigerator and roll it out between two pieces of parchment paper or press it directly into a 9-inch pie pan using your fingers. Pierce several holes in the bottom of the crust with a fork to prevent bubbling.
  6. Pre-bake the crust: Bake the crust for 15 minutes until it is set but not browned. Remove from the oven and set aside.
  7. Grill the spring onions: Heat a grill pan over medium heat and grill the spring onions for about one minute on each side until slightly charred. Once cooled slightly, slice the grilled spring onions lengthwise. (Skip slicing if using garlic scapes.)
  8. Prepare the filling: In a large mixing bowl, whisk together the four eggs and full fat coconut milk until light and frothy. Stir in the thawed and drained spinach, diced artichoke hearts, sautéed shallots, and salt and pepper to taste.
  9. Assemble and bake: Pour the filling mixture evenly into the pre-baked crust. Place the pie pan on a cookie sheet and bake at 350 degrees Fahrenheit for 45 to 55 minutes, until the center is set. Halfway through baking, cover the quiche top loosely with aluminum foil to prevent over-browning.

Notes

  • Use palm shortening instead of butter for a dairy-free crust option.
  • If dough is too dry, add cold water gradually until it forms a workable ball.
  • Ensure spinach is well drained to avoid soggy filling.
  • Covering the quiche halfway during baking helps prevent the crust and top from burning.
  • Grilled spring onions add a subtle smoky flavor and a pleasant texture contrast.
  • Allow the quiche to cool slightly before slicing for cleaner cuts.

Find it online: https://recipefeastful.com/spinach-artichoke-quiche-with-grilled-spring-onions-recipe/