Spinach-Artichoke Quiche

• 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:

1. Preheat the oven to 400 degrees. Grease a 10-inch cast iron skillet or a 9-inch pie pan with olive oil.
2. Grind the raw almonds into flour using a high powered blender, such as a Vitamix.
3. 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.
4. Press the dough into the prepared skillet or pie pan until it is evenly distributed across the bottom and up the sides.
5. Bake until the crust is lightly golden and firm to the touch, 15 to 20 minutes.

To Make the Filling:

1. In a large skillet, warm the olive oil over medium heat.
2. 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.
3. 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.
4. Once the crust is done baking, pour in the egg mixture and top it with remaining cheese.
5. Return to the oven and bake until the center is firm to the touch and cooked through, 30 to 33 minutes.
6. Let the quiche cool for 5 to 10 minutes before slicing it into 6 to 8 wedges.
7. Top with garlic sauce or Frank’s and enjoy.