Gluten-Free Spinach and Artichoke Almond Crust Quiche
This decadent gluten-free quiche features a rich almond meal crust that perfectly complements a savory filling made from creamy ricotta, tangy sour cream, and nutrient-rich spinach and artichokes. Perfect for those following a low-carb or gluten-free diet, this dish is not only nutritious but also packed with flavor. Ideal for brunch, lunch, or dinner, this quiche is sure to please everyone at your table. Serve it warm or at room temperature for a delicious meal that can easily be made ahead of time.
8
Servings
N/A
Calories
10
Ingredients
Ingredients
almond meal
1 cup (none)
olive oil
3 tablespoons (none)
ice water
1/4 cup (none)
eggs
3 (beaten)
frozen spinach
6 ounces (thawed and drained)
canned artichoke hearts
14 ounces (drained and chopped)
low-fat ricotta cheese
1/2 cup (none)
low-fat sour cream
1/4 cup (none)
Italian cheese blend
4 ounces (shredded)
parmesan cheese
3 tablespoons (grated)
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a mixing bowl, combine the almond meal and a pinch of salt. Stir well with a fork.
3
In a separate bowl, whisk together the olive oil and ice water until slightly thickened.
4
Pour the oil and water mixture into the almond meal, mixing with a fork until a dough forms.
5
Press the dough into a 9-inch pie dish evenly across the bottom and up the sides. Pre-bake the crust in the oven for 15 minutes or until lightly golden.
6
In a large bowl, combine the beaten eggs, thawed spinach (drained well), chopped artichoke hearts, ricotta cheese, sour cream, and shredded Italian cheese blend. Mix thoroughly until well combined.
7
Pour the filling mixture into the pre-baked almond crust, spreading it evenly.
8
Return the quiche to the oven and bake for 30-40 minutes, or until the filling is set and slightly golden on top.
9
Remove the quiche from the oven, sprinkle the grated parmesan cheese on top, and let cool slightly before slicing.
10
Serve warm, or store leftovers in the refrigerator for up to 3 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is this recipe for?
This recipe is for a Gluten-Free Spinach and Artichoke Almond Crust Quiche.
Is this quiche gluten-free?
Yes, the crust is made from almond meal, making the entire dish gluten-free.
Is this recipe suitable for a low-carb diet?
Yes, the quiche is designed to be low-carb and nutritious.
What are the ingredients for the crust?
The crust is made of 1 cup almond meal, a pinch of salt, 3 tablespoons olive oil, and 1/4 cup ice water.
How many eggs are used in the filling?
This recipe requires 3 beaten eggs for the filling.
What size pie dish should I use?
You should press the dough into a 9-inch pie dish.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C).
Do I need to pre-bake the crust?
Yes, pre-bake the almond crust for 15 minutes or until lightly golden before adding the filling.
How long does the final quiche bake?
The quiche should bake for 30-40 minutes until the filling is set and slightly golden.
How many servings does this recipe provide?
This quiche makes approximately 8 servings.
What kind of spinach should I use?
Use 6 ounces of frozen spinach that has been thawed and drained well.
What type of artichokes are required?
The recipe calls for 14 ounces of canned artichoke hearts, drained and chopped.
Which cheeses are included in the filling?
The filling includes low-fat ricotta cheese and a shredded Italian cheese blend.
When should I add the parmesan cheese?
Sprinkle the grated parmesan cheese on top after removing the quiche from the oven.
How should I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days.
Can I serve this quiche cold?
Yes, it can be served warm or at room temperature.
What is the first step in making the crust?
Combine the almond meal and a pinch of salt in a mixing bowl and stir well with a fork.
Is sour cream used in this recipe?
Yes, 1/4 cup of low-fat sour cream is mixed into the filling.
What meal is this quiche best for?
It is ideal for brunch, lunch, or dinner.
How much almond meal is needed?
The recipe requires 1 cup of almond meal for the crust.
How do I mix the oil and water for the crust?
Whisk the olive oil and ice water in a separate bowl until the mixture is slightly thickened.
Should the artichoke hearts be chopped?
Yes, the canned artichoke hearts should be drained and chopped before mixing.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe.
What kind of cheese blend is used?
The recipe specifies 4 ounces of a shredded Italian cheese blend.
Does the recipe use fresh or frozen spinach?
It uses frozen spinach that must be thawed and drained.
What is the recipe category?
This recipe is categorized as a One Dish Meal.
How much parmesan cheese is used?
The recipe calls for 3 tablespoons of grated parmesan cheese.
Can this quiche be made ahead of time?
Yes, it can easily be made ahead of time.
How should I prepare the eggs?
The eggs should be beaten before being combined with the other filling ingredients.
How long should the quiche cool before slicing?
Let the quiche cool slightly after taking it out of the oven before slicing it.