Deliciously Savory Paleo Spinach & Artichoke Quiche with a Grain-Free Crust

Hosting brunch, treating your family, or just in the mood for something special? This Paleo-friendly spinach and artichoke quiche combines a flavorful, herb-infused crust with a savory, dairy-free filling that’s guaranteed to impress. Plus, it’s grain-free, gluten-free, and easy to make, making it perfect for both weekday meals and weekend gatherings.

The Crust: A Grain-Free, Herb-Infused Base

This versatile Paleo quiche crust is the perfect base for all kinds of savory pies, especially quiche. Made with a mix of almond flour and tapioca starch, it’s light yet sturdy and brings a touch of garlic and herbs to each bite.

Ingredients for the Crust:

• 1 1/4 cups Blanched Almond Flour

• 2/3 cup Tapioca Starch

• 1 Tbsp Garlic & Herb Seasoning (or 1 tsp each garlic powder, onion powder, oregano, salt, and pepper)

• 2 Eggs

• 1 Tbsp Coconut Oil, melted

Instructions for the Crust:

1. Preheat the oven to 325°F.

2. In a medium mixing bowl, combine the almond flour, tapioca starch, and spices.

3. Whisk the eggs until frothy, then add them to the flour mixture. Mix in the melted coconut oil, kneading the dough to create a smooth texture.

4. Press the dough evenly into a 9-inch pie pan, forming a thin, even layer.

5. Bake for 15 minutes, then let the crust cool slightly while preparing the filling.

The Filling: Spinach, Artichoke, and Mushroom Delight

This filling is packed with sautéed spinach, artichokes, and mushrooms, all blended with eggs and coconut cream for a luscious, dairy-free quiche filling.

Ingredients for the Filling:

• 1 Tbsp Ghee

• 1 Shallot, diced

• 6 oz Artichoke Hearts

• 1 cup White Mushrooms, sliced

• 1 tsp Garlic Powder

• 1/2 tsp Dried Thyme

• Salt and Pepper to taste

• 1 cup Baby Spinach, loosely packed

• 6 Eggs

• 1/4 cup Coconut Cream

Instructions for the Filling:

1. Preheat the oven to 350°F.

2. Heat the ghee in a skillet over medium heat. Add the shallot, cooking until translucent, about 3 minutes.

3. Add artichokes, mushrooms, garlic powder, thyme, salt, and pepper, sautéing until slightly browned.

4. Toss in the spinach and cook until wilted, about 30 seconds. Set aside to cool slightly.

5. Whisk eggs in a large bowl until frothy. Add coconut cream, blending until smooth. Stir in the vegetable mixture.

6. Pour the filling into the prepared crust, and bake for 30-35 minutes until set.

This quiche is a celebration of flavors, perfect for a cozy weekend breakfast or brunch. Enjoy a slice of this Paleo-friendly creation and savor the taste of elegance with every bite!