artichoke, onion & spinach quiche

quiche is such a comforting meal! i love to make it in the fall and winter with roasted sweet potato wedges on the side. the best part about quiche is how creative you can be in the filling. some combinations I love are leek, basil and goat cheese; ham, onion and spinach; or bacon, leek and broccoli. this particular quiche combination is inspired from one of my favorite appetizers: artichoke egg squares. both of these recipes are featured in my cookbook Josephine Cooks.

for the crust:

1 ½ cups almond flour

½ cup chickpea flour

2 tablespoons arrowroot powder

¼ teaspoon salt

3 tablespoons coconut palm shortening

2 tablespoons ice water

for the filling:

5 eggs

½ cup coconut milk

½ cup marinated artichoke hearts, roughly chopped

1 medium yellow onion

2 to 4 tablespoons extra-virgin olive oil

1 teaspoon dried thyme

1 ½ cups fresh spinach, chopped

¼ cup crumbled goat cheese, or 2 tablespoons nutritional yeast

½ teaspoon salt

to enjoy:

• Preheat the oven to 450°F. In a food processor, pulse together the flours, arrowroot powder and salt. Add the shortening and pulse until the mixture turns crumbly. Add the water and pulse until the dough comes together. Evenly press the pie dough into a 9-inch pan. Prick the shell with a fork and bake 12 to 15 minutes, until golden. Set aside.

• Turn the oven down to 350°F. Make the filling: cut the onion in half and slice into thin half-moons. Heat the olive oil in a medium saucepan and add the onion, thyme and spinach. Cook until soft and slightly caramelized, about 10 minutes.

• In a large bowl, whisk together the eggs and milk until combined. Stir in the onion mixture, artichoke hearts and salt. Fold in the goat cheese.

• Pour the filling into the prepared crust and garnish with a sprinkle of black pepper. Bake the quiche for about 40 minutes until the middle is set, but still a little soft. Slice into 8 pieces and enjoy warm.