Spinach, Mushroom and Artichoke Quiche with Spelt Crust
Ingredients
The crust
-
1
cup
spelt flour (or white whole wheat flour)
-
3
cloves
garlic, minced
-
1
tbsp
fresh thyme or rosemary, chopped (or ½ tsp dried)
-
½
tsp
sea salt
-
¼
cup
extra virgin olive oil
-
¼
cup
cold water
The quiche filling
-
1
tbsp
extra virgin olive oil
-
½
cup
chopped shallot (or onion)
-
8
oz
baby bella mushrooms, sliced
-
3-4
cups
fresh spinach
-
1
cup
marinated artichoke hearts, drained and chopped
-
6
large
eggs
-
⅓
cup
milk of choice (e.g., unsweetened almond milk)
-
½
tsp
sea salt
-
¼
tsp
red pepper flakes
-
3
oz
crumbled feta or goat cheese
Instructions
- Preheat the oven to 400°F and prepare a 9 or 10-inch cast iron skillet or pie pan with cooking spray.
- In a mixing bowl, combine spelt flour, minced garlic, herbs, sea salt, and pepper. In a separate bowl, whisk together olive oil and cold water, then mix into the dry ingredients until a dough forms.
- Press the dough into the prepared pan evenly on the bottom and up the sides, then set aside.
- Heat olive oil in a large skillet over medium heat. Add chopped shallot and a pinch of salt and pepper, sautéing until softened.
- Add sliced mushrooms to the skillet and sauté for about 10 minutes until softened and browned. Then add the spinach and cook until wilted. Season with salt and pepper, and stir in the chopped artichokes. Allow the mixture to cool.
- In the bowl used for the crust, whisk together eggs, milk, sea salt, and red pepper flakes. Stir in the crumbled cheese.
- Pour the vegetable mixture onto the uncooked crust, then top evenly with the egg and cheese mixture.
- Bake for 30-35 minutes or until set. Let cool for 5 minutes before slicing into 6-8 pieces.
Nutrition Facts (estimated)
Servings
6
Calories
250
Total fat
15g
Total carbohydrates
20g
Total protein
12g
Sodium
400mg
Cholesterol
180mg
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