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.
Ingredients
Scale
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
- Preheat oven to 400F. Spray a 9 or 10-in cast iron skillet or pie pan with cooking spray.
- 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.
- Press dough into pan until it's evenly spread on bottom and up sides. Set aside.
- 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.
- 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.
- 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!