Make it Paleo II review + Spinach and Artichoke Quiche recipe

Ingredients

For the crust:
• 1 1/4 cups blanched almond flour
• 2/3 cup tapioca starch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 2 large eggs
• 1 tbls coconut oil, melted
For the filling:
• 1 tbls ghee
• 1 shallot, diced
• 1 (6 oz) jar artichoke hearts, drained and chopped
• 1 cup sliced white mushrooms
• 1 tsp garlic powder
• 1/2 tsp dried thyme
• Sea salt and ground black pepper
• 1 loosely packed cup baby spinach
• 6 large eggs
• 1/4 cup coconut cream

Directions

For the crust:
1. Preheat the oven to 325 degrees.
2. In a medium-sized mixing bowl, combine the almond flour, tapioca starch, garlic powder, onion powder, oregano, salt and pepper.
3. In a small bowl, whisk the eggs until frothy.
4. Add the eggs to the flour mixture and stir to combine.
5. Add the melted coconut oil and knead it into the dough using your hands.
6. Carefully press the dough into a 9-inch pie pan or tart pan until you have a thin, even layer of crust over the entire pan.
7. Bake on the middle rack of the oven for 15 minutes.
8. Let the crust cook slightly before fill.
For the filling:
9. Prepare the crust and set it aside while you make the filling.
10. Preheat the oven to 305 degrees.
11. Heat the ghee in a large cast-iron skillet or other ovenproof skillet over medium heat.
12. Add the shallot and sauce until translucent, about 3 minutes.
13. Add the artichoke hearts, mushrooms, garlic powder, thyme and a pinch of each salt and pepper.
14. Sauté until the artichokes start to brown slightly and the mushrooms begin to soften.
15. Add the baby spinach to the skillet and continue to sauté until the spinach starts to wilt slightly, about 30 seconds.
16. Add more salt and pepper to taste, if needed.
17. Removed the vegetables from the heat and allow them to cool to room temperature.
18. In a large mixing bowl, whisk the eggs until frothy.
19. Add the coconut cream and whisk again until the cream is evenly combined with the eggs.
20. Pour the cooled vegetables into the egg mixture and stir to combine.
21. Pour the filling into the prepared crust and broke for 30-35 minutes, until the eggs are set.

Notes