Mediterranean-Style Quiche (Low-carb, Dairy-free, THM:S, Keto, Paleo)

Artichokes, olives, tomatoes, spinach, and parsley make this quiche so flavorful and perfect for the summer! Quiche is one of my favorite dishes because it can be as simple or as intricate as you want to make it. It's a good change-up from the typical dinner dishes and it actually feels like a treat to my family and I because we don't have it too often. After taking a bite of this quiche for the first time in months, I promised myself that I would make it more regularly because I'm convinced that I could eat it everyday and it would still be a treat to me!

Although I wrote out a crust recipe below, feel free to replace it with your favorite low-carb crust if you do not own THM baking blend.

I love serving this quiche with a big green salad or fresh fruit. For THM, the fruit would of course make the meal a crossover but the combination of the warm hearty quiche with fresh fruit or salad is divine!

I have linked some of the products that I own down below. These products are tried and true and are the best value and quality that I have found.

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Mediterranean-Style Quiche

Makes 5-6 servings.

Ingredients:

For the crust:

1 cup THM baking blend or coconut flour

3 TBSP coconut oil

splash of water

1/4 tsp mineral salt

For the Filling:

10 eggs

1 TBSP dried parsley

1 tsp mineral salt

1/8 tsp black pepper

1/2 red onion, diced

1/2 cup kalamata olives, sliced

1 12 oz. jar artichoke hearts in water, drained and diced.

1 pint cherry tomatoes, halved

1 10 oz. package frozen chopped spinach, thawed and drained

Directions:

1. Preheat the oven to 400 degrees. In a medium sized bowl, use a fork to cut the coconut oil into the baking blend. Add a splash of water and the salt to the bowl and continue to mix.

2. Grease a 9 inch pie dish. Using a wet spatula, press the crust into the bottom of the dish. Bake the crust for 10 minutes.

3. While the crust is baking, whisk the eggs, parsley, salt, and pepper together in a large bowl. Stir in the onion, kalamata olives, artichoke hearts, tomatoes, and spinach.

4. Once the crust comes out of the oven, pour in the quiche filling. Bake for 40-45 minutes.

5. Slice, serve, and enjoy!

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