Hello and happy Monday, friends!

I live for this time of year, when the grass turns green, the daffodils bloom, and we can finally open the windows to the shop. We even put our little palm tree out in front of HQ today, and I can see it from my window just swaying in the breeze. It means that brunch season is upon us: Easter, Mother’s Day, and Father’s Day all line up for a monthly brunch series in the spring that keeps us inspired with hearty breakfast foods that are crowd-worthy.

Today I wanted to share this delicious Spinach and Artichoke Quiche recipe from Make It Paleo 2, which is perfect for such an occasion. I believe this recipe was even inspired by family brunch quiches that Hayley’s Aunt Justine would make for family gatherings. (Fun Fact: Aunt “Justi” helps in the shop by packing your Primal Palate Organic Spices orders!) I think this quiche would pair well with some bright and cheery mimosas and other fresh citrus, some home fries, bacon, and holy moly I’m getting super hungry just thinking about this hypothetical brunch.

The crust recipe is easy enough to make, and if you have our Garlic & Herb seasoning, it would be really use to use a tablespoon of that in the crust instead of the mix of dried spices in the recipe.

We hope you love this recipe and share it at your next family brunch!

-Bill & Hayley

Spinach and Artichoke Quiche

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When my aunt hosts a family brunch, quiche is always on her menu. It’s a menu item that can serve a lot of people, is beautiful to present to guests, and of course is delicious. This grain-free and dairy-free quiche is perfect for those who want to serve something elegant and tasty for their brunch menu, or for those who just want to make a typical Sunday breakfast feel a little more special.

Serves: 6

Serves: 6

Ingredients

• This recipe is from Make It Paleo 2
• 1 1 1 Paleo Quiche Crust (click for recipe)
• 1 Tbsp 1 Tbsp 1 Tbsp Ghee
• 1 1 1 Shallot, diced
• 6 oz 6 oz 6 oz Artichoke Hearts
• 1 cup 1 cup 1 cup White Mushrooms
• 1 tsp 1 tsp 1 tsp Garlic Powder
• 1/2 tsp 1/2 tsp 1/2 tsp dried Thyme
• pinch pinch pinch Himalayan Pink Salt
• pinch pinch pinch Black Pepper
• 1 cup 1 cup 1 cup Baby Spinach, loosely packed cup
• 6 6 6 Eggs
• 1/4 cup 1/4 cup 1/4 cup Coconut Cream

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Prepare the Quiche Crust and set aside while you make the filling.
2. Preheat the oven to 350°F.
3. Heat the ghee in a large cast-iron skillet over medium heat. Add the shallot and sauté until translucent, about 3 minutes. Add the artichoke hearts, mushrooms, garlic powder, thyme, and a pinch each of salt and pepper.
4. Sauté until the artichokes start to brown slightly and the mushrooms start to soften. Add the baby spinach to the skillet and continue to sauté until the spinach starts to wilt slightly, about 30 seconds. Add more salt and pepper to taste, if needed. Remove the vegetable filling from the heat and allow to cool to room temperature.
5. Whisk the eggs in a large mixing bowl until frothy. Add the coconut cream and whisk again until the cream is evenly combined with the eggs. Pour the cooled vegetables into the egg mixture, and stir to combine. Pour the filling into the prepared crust, and bake for 30–35 minutes, unitl the eggs are set.

Paleo Quiche Crust

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This versatile crust recipe would be great for all sorts of savory pies, and especially quiches. With just a few simple ingredients, this crust is super easy to make with delicious results every time.

Yield:

Yield:

Ingredients

• This recipe is from Make It Paleo 2
• 1.25 cups 1.25 cups 1.25 cups Blanched Almond Flour, 125 grams
• 2/3 cup 2/3 cup 2/3 cup Tapioca Starch, 75 grams
• 1 Tbsp 1 Tbsp 1 Tbsp Primal Palate Garlic & Herb Seasoning, (use in place of the dried spices, salt and pepper)
• 1 tsp 1 tsp 1 tsp Garlic Powder
• 1 tsp 1 tsp 1 tsp Onion Powder
• 1 tsp 1 tsp 1 tsp dried Oregano
• 1 tsp 1 tsp 1 tsp Himalayan Pink Salt
• 1/2 tsp 1/2 tsp 1/2 tsp Ground Fresh Black Peppercorns
• 2 2 2 Eggs
• 1 Tbsp 1 Tbsp 1 Tbsp Organic Coconut Oil, melted

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

1. Preheat the oven to 325°F. In a medium-sized mixing bowl, place the almond flour, tapioca starch, garlic powder, onion powder, oregano, salt, and pepper. Stir to combine.
2. In a small bowl, whisk the eggs until frothy. Add the eggs to the flour mixture and stir to combine. Add the melted coconut oil and knead the oil into the dough using your hands.
3. 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.
4. Place on the middle rack of the oven and bake for 15 minutes. Let the crust cool slightly before filling.

Notes

If you want to make this recipe easier (and have our spices), use 1 Tbsp of our Garlic & Herb Seasoning in place of the dried spices, salt and pepper.