Serves: 4
Ingredients:
Thyme Almond Flour Crust:
- 8 oz raw almonds
- 3 cloves garlic, minced
- 1 tsp dried thyme
- 1/2 tsp kosher salt
- freshly ground black pepper
- 1/3 cup extra-virgin olive oil
- 1 tbs + 1 tsp water
Spinach-Artichoke Filling:
- 2 tsp extra-virgin olive oil
- 3 cups packed baby spinach (3 oz.)
- 4 eggs
- 1 cup milk (I used unsweetened almond milk)
- 1/2 tsp kosher salt
- 1/4 red pepper flakes
- 12 oz. drained and roughly chopped artichoke hearts
- 1 oz. grated pecorino or parmesan cheese (or feta / goat cheese)
Toppings:
- Heather’s Garlic Sauce
- Frank’s Hot Sauce
Directions:
To Make the Crust:
- Preheat the oven to 400 degrees. Grease a 10-inch cast iron skillet or a 9-inch pie pan with olive oil.
- Grind the raw almonds into flour using a high powered blender, such as a Vitamix.
- In a medium bowl, stir the almond flour, garlic, thyme, salt, and several twists of pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
- Press the dough into the prepared skillet or pie pan until it is evenly distributed across the bottom and up the sides.
- Bake until the crust is lightly golden and firm to the touch, 15 to 20 minutes.
To Make the Filling:
- In a large skillet, warm the olive oil over medium heat.
- Toss in the spinach and cook, stirring frequently, until the spinach has wilted and there is very little moisture in the pan, 2 to 4 minutes. Transfer the spinach to a plate to cool.
- In a bowl, whisk together the eggs, milk, salt, and pepper flakes. Stir in the slightly cooled spinach, chopped artichokes, and all but 2 tbs of the cheese.
- Once the crust is done baking, pour in the egg mixture and top it with remaining cheese.
- Return to the oven and bake until the center is firm to the touch and cooked through, 30 to 33 minutes.
- Let the quiche cool for 5 to 10 minutes before slicing it into 6 to 8 wedges.
- Top with garlic sauce or Frank’s and enjoy.
Variations & Notes:
- You can use this quiche as a template and substitute other veggies (about 2 cups) for the artichoke and spinach, and other cheeses. Just make sure to cook the veggies first.