Quiche Ligera de Espinacas, Champiñones y Alcachofas

Ingredientes

• 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
• 1 tbsp extra virgin olive oil
• 1/2 cup chopped shallot (or onion)
• 8 oz 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
• 3 oz crumbled feta or goat cheese

Preparación

1. 1

   Preheat oven to 400F. Spray a 9 or 10-in cast iron skillet or pie pan with cooking spray.

2. 2

   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.

3. 3

   Press dough into pan until it's evenly spread on bottom and up sides. Set aside.

4. 4

   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.

5. 5

   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.

6. 6

   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!