Hummusapien

Spinach, Mushroom and Artichoke Quiche with Spelt Crust

32 Comments

Jump to Recipe·Print Recipe

This easy and impressive Spinach, Mushroom and Artichoke Quiche with Spelt Crust makes the loveliest brunch dish! Or enjoy it for dinner with a leafy green salad.

Spinach, Mushroom and Artichoke Quiche with Spelt Crust

I’m such a quiche girl.

I mean I’m also a pancake and french toast girl. I guess a more apt phrase would be I’m a brunch girl. All the carby and eggy things!

Spinach, Mushroom and Artichoke Quiche with Spelt Crust

Despite my deep dark love for all things quichey, I hadn’t dared to make my own crust until this very moment. Pie crust is scary! It’s one of those intimidating baking endeavors that’s actually SO much easier than it looks. Flour, garlic, herbs, olive oil, and water—wam bam boom! Simply mix ’em together and say hello to the most glorious 100% whole grain crust. I love spelt flour because it’s so light tasting, but you can use whole wheat or all purpose if that’s what you have on hand. You can also use any herbs you’d like, fresh or dried. We’re not picky, here.

Delish and nutrish!

Spinach, Mushroom and Artichoke Quiche with Spelt Crust

Now let’s talk filling for this Spinach, Mushroom, and Artichoke Quiche with Spelt Crust. It’s loaded with my favorite veggie staples: spinach, mushrooms, and marinated artichoke hearts for a little flare. I always keep a jar of artichoke hearts in the fridge because they add flavor and oomph to pasta and salads and lookie here, QUICHE! I’ve been keeping shallots around (I adore the flavor they add to salad dressing) because they’re a bit more delicate than onion, but onion will work totally fine as well. Broccoli, peppers, asparagus, kale…they’ll all be yummy here if shrooms and spinach aren’t in your crisper drawer.

Fire up the mimosas and/or coffee and lettuce cheers to the yummiest meal of the day!

Print

Spinach, Mushroom and Artichoke Quiche with Spelt Crust

★★★★★ 5 from 5 reviews
  • Author: Alexis Joseph
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 6 1x
Print

Description

This easy and impressive Spinach, Mushroom and Artichoke Quiche with Spelt Crust makes the loveliest brunch dish! Or enjoy it for dinner with a leafy green salad.

Scale

Ingredients

For the crust:

  • 1 cup spelt flour (or white whole wheat flour)
  • 3 cloves garlic, minced
  • 1 tbsp fresh thyme or rosemary, chopped (or 1/2 tsp dried)
  • 1/2 tsp sea salt + freshly ground black pepper
  • 1/4 cup extra virgin olive oil
  • 1/4 cup cold water

For the quiche:

  • 1 tbsp extra virgin olive oil
  • 1/2 cup chopped shallot (or onion)
  • 8oz baby bella mushrooms, sliced
  • 3–4 cups fresh spinach
  • 1 cup marinated artichoke hearts, drained and chopped
  • 6 large eggs
  • 1/3 cup milk of choice (I used unsweetened almond milk)
  • 1/2 tsp sea salt
  • 1/4 tsp red pepper flakes
  • 3oz crumbled feta or goat cheese

Instructions

  1. Preheat oven to 400F. Spray a 9 or 10-in cast iron skillet or pie pan with cooking spray.
  2. Add spelt flour, garlic, herbs, salt, and pepper to a mixing bowl. Whisk together oil in water in a separate bowl. Pour wet mixture into dry and stir until a dough ball forms.
  3. Press dough into pan until it’s evenly spread on bottom and up sides. Set aside.
  4. Heat oil in a large skillet over medium heat. Add shallot plus a pinch of salt and pepper and sauté for a few minutes, or until softened. Add mushrooms and sauté for about 10 minutes, or until softened and starting to brown. Add spinach and cook until wilted. Season with a pinch or salt and pepper. Stir in artichokes and set aside to cool.
  5. Wipe clean bowl used for crust. Whisk together eggs, milk, salt, and red pepper flakes. Stir in feta. Pour vegetable mixture onto uncooked crust. Top evenly egg and cheese mixture.
  6. Bake for about 30-35 minutes or until set. Let cool for 5 minutes before slicing into 6-8 slices. Serve with greens dressed with lemon, olive oil, salt and pepper if desired!

 

Comments

  2. Oh my gosh this looks amazing! I loooove Mushrooms and artichokes. Totally making this once the weekend comes (now, please?)

    Also, love that lettuce pun you snuck in! I try to use that one as much as possible :)

    Reply

  4. Omg GORG photography. :) You’re so talented. My friend Marci emailed me this link with the caption “this girl is so talented.” After flipping through your blog, I’ve got to agree.

    Reply

  5. “Scary baking endeavors.” I totally get you. There are just some things that feel too daunting haha, but I’m glad to know this recipe is affordable, wholesome and according to you — “not scary.” Sometimes I wonder if you’re a machine, just producing AWESOME recipes all the time. Honestly, your brainchildren are awesome & delish!! Enjoy the day ❤️

    Reply

  6. “Scary baking endeavors.” I totally get you. There are just some things that feel too daunting haha, but I’m glad to know this recipe is affordable, wholesome and according to you — “not scary.” Sometimes I wonder if you’re a machine, just producing AWESOME recipes all the time. Honestly, your brainchildren are awesome & delish!! Enjoy the day ❤️

    Reply

  7. Hey! My name is Evie, and I love baking healthy just like you! I recently found a recipe on Pinterest that while looks delicious, I think could have a bit more nutritional value.
    https://www.pinterest.com/pin/157555686951012177/
    I totally thought of you when I saw the sea salt sprinkled on top. As a fellow nutritionist, I was wondering if you could post this holiday friendly recipe on your site, just adapted a bit.
    Here’s the ingredient list:
    Caramel
    Chocolate chips, semisweet
    Butter
    Condensed milk, sweetened
    Heavy cream
    I was thinking agave caramel, organic 80% dark chocolate, avocado oil and fat free and 2% respectively for the milk products. (Maybe even cashew cream? Hmm…). Sorry for this huge comment, but I think a lot of people would like to see this. Thanks so much for your awesome blog. :)) maybe I could fiddle work this a comment a recipe?
    -Evie

    Reply

  11. This was so easy and perfect for brunch! Love that you can throw in whatever veggies and cheese you have on hand. Thank you!

    ★★★★★

    Reply

  12. My mom and I made this for Christmas with goat cheese and it came out soo good. The crust is amazing too! I love spelt. I’m glad we made two batches so we can have leftovers all week. Thank you!!

    ★★★★★

    Reply

  13. I absolutely love your site and the wonderful recipes that you offer. I have a big question, can this be made with an egg substitute? I am trying to avoid eggs and I have been using tofu as part of my breakfast menu. Please advise.

    Reply

  14. Absolutely delicious! Just tried it and will definitely be making this again! I also love your skinny vegan lasagna!!!

    ★★★★★

    Reply

Trackbacks

Leave a Reply

Your email address will not be published. Required fields are marked *

★☆ ★☆ ★☆ ★☆ ★☆