This spinach and artichoke quiche is grain-free, gluten-free, and paleo-friendly, and it's full of healthy veggies and savoury flavour. A tasty and healthy way to make breakfast.
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 egg – ▢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 sauteed – ▢2 spring onions or garlic scape – ▢salt and pepper, to taste
Mix flours, salt, and garlic in a bowl to make the crust. Mix the butter or shortening with a pastry cutter or fingers until crumbs.
Add the egg and 1 tablespoon of water and knead until a dough ball forms. *Add the second tablespoon of water (I used two) if it's too dry and crumbly.
Remove the dough from the fridge and roll it between two parchment papers or press it into a 9-inch pie pan with your fingers.