You know I love to tinker with recipes! That’s just what I’ve been doing with this Spinach Artichoke Quiche recipe out my new Love Real Food (affiliate) cookbook by Kathryne Taylor. I didn’t change too much, but like always, made it work for me, and hopefully you. This is a great addition to our 30-Day No-Processed food challenge, it works for breakfast, brunch or dinner. Coincidentally, this crust (and the entire quiche) is gluten-free, it’s made with almond flour. and vegetarian, but you meat lovers won’t miss a thing, promise.
What’s so special about this one?
- gluten-free, the almond flour in this crust adds protein and is super hardy
- it’s vegetarian, but I promise, all your carnivores will love it
- very clean tasting, yet will stick with you (in your tummy)
Here’s what I changed from Kathrynes original crust recipe: added an egg to the crust, reduced olive oil in crust from 1/3 cup, to 2 tablespoons, added 2 tablespoons of water to the crust. Changes to the filling: I sautéed one half onion with the spinach, used buttermilk instead of milk (just my preference, adds a little tang to a very savory filling) and I used goats cheese instead of Parmesan, again, my preference, Parm would be great too!
Spinach Artichoke Quiche
You can grab a slice of this all week long, wrap it up in a piece of wax paper, and it’s a total grab ‘n go breakfast. Heat it up or serve it at room temperature.
- Yield: 6-8 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
2 cups almond meal/flour, packed
2 cloves garlic, minced to a paste
1 teaspoon dried thyme
1/2 teaspoon kosher salt
1 egg, beaten
Freshly cracked black pepper
2 tablespoons olive oil
2 tablespoons water
2 teaspoons olive oil
1/2 onion, chopped
3 cups fresh spinach (about 3 big handfuls), coarsely chopped
3/4 cup buttermilk (you may use regular milk, or any unsweetened milk you prefer)
1/2 teaspoon kosher salt
Fresh cracked pepper to taste
1/4 teaspoon red pepper flakes
1 cup frozen artichokes (about 1/2 bag), thawed and chopped
4 oz. goats cheese, crumbled (tip: throw the cheese in the freezer for about 15 minutes to make crumbling easier)
For the crust:
Preheat oven to 400 degrees. Oil a 10-inch cast iron skillet or a 9-inch pie pan with olive oil. In a medium bowl, mix together the almond meal/flour, garlic, thyme, salt and some pepper. Make a ‘well’ in the center of the mixture and add the egg and oil and whisk it around a bit with a fork. When egg is well whisked, incorporate the rest the mixture until combined.
Press the dough into the skillet or pan and distribute along the bottom and up the sides (if using a cast iron pan, be sure to push it evenly up the sides, I find it’s easiest to push out from the center-with fingers- to keep it even all around). Bake until the crust is lightly golden and firm to the touch about 20 minutes.
Now prepare the filling:
In another large skillet, heat the olive oil over medium high heat add the chopped onion and sauté until translucent, about 5-6 minutes, add the handfuls of spinach (it will cook down, quite a bit). Cook, stirring frequently, until the spinach has wilted and there is little moisture left in the pan, about 3-4 minutes. Transfer to a plate or bowl to cool.
In a bowl, whisk together the eggs, milk, salt and pepper flakes. Stir into the slightly cooled spinach mixture, add the artichokes and goats cheese.
When the crust is done baking, turn the oven down to 375 degrees. Pour in the egg mixture. Return to the oven and bake until the center is firm to the touch and cooked through, about 30-35 minutes.
Let the quiche cool for about 10 minutes before slicing into it. Cut into 6 or 8 wedges with a sharp knife. Serve or store (once completely cooled) in the fridge for the week.
Leftovers will keep in the fridge for about 3-4 days. Serve it chilled, room temp or warmed in the oven.
- Recipe credit: Kathryne Taylor – Cookie + Kate
- If using a cast iron pan, but sure to fold a towel or hot-pad over the handle, can’t tell you how many times I’ve grabbed a pan after it’s been in the oven, and burned my hand.
- Please don’t buy pre-shredded or pre-crumbled cheese. Additives are used to keep it from clumping, which also interferes with melting. It’s so easy to grate your own, especially if you have a food processor (affiliate). My food processor is a complete workhorse, highly recommend.
Keywords: spinach artichoke quiche, cookie + kate, almond crust, gluten-free, vegetarian