Spinach Artichoke Quiche with Grilled Spring Onions
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A gluten-free, paleo-friendly quiche with spinach, artichoke, and egg custard in an almond flour crust, served with grilled spring onions. Savory and loaded with vegetables, suitable for any meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 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
- 1 cup full fat coconut milk
- 4 large eggs
- 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 scapes
- salt and pepper (to taste)
At a glance
PER SERVING · TIME 80M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 50m
- Sodium
- 314mg
- 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
- 558mg
- Calcium
- 155mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 314MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.