Paleo Quiche with Crab and Spinach
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A paleo quiche with almond flour crust filled with crab, spinach, and creamy custard. Naturally gluten-free and elegant, it works for brunch or dinner and tastes just like the real thing.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 cup almond flour
- 1/2 cup coconut flour
- 1/4 cup arrowroot or (tapioca flour, ( plus more for rolling out dough))
- 1/2 teaspoon finely ground sea salt
- 1/2 cup cold butter (, palm shortening or lard (very cold))
- 1 egg
- 1 tablespoon ice water
- 1/2 cup paleo mayonnaise (, see note)
- 2 tablespoons tapioca flour
- 1/2 cup cashews (, ideally soaked in water at least 4 hours)
- 1/3 cup coconut milk
- 3 tablespoons water
- 1 teaspoon fresh lemon juice
- 1 teaspoon tahini
- 1/3 cup chopped green onions
- 2 cups fresh spinach (, chopped)
- 1 clove garlic, (, chopped)
- 1-2 6-ounce cans crab (, drained)
- 4 eggs
- 1/2 teaspoon salt (, to taste)
- 1 dash cayenne pepper
At a glance
PER SERVING · TIME 55M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 30m
- Sodium
- 557mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 504mg
- Calcium
- 99mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 557MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.