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 Creamy eggs swirled with crunchy sauerkraut and artichokes over a flaky grain-free crust make the perfect Gluten-Free Artichoke and Veggie Quiche for a flavorful, healthy brunch. 

Gluten-Free Artichoke and Veggie Quiche with Sauerkraut

COURSE Breakfast
Cuisine American
PREP TIME 10 minutes
COOK TIME 45 minutes
TOTAL TIME 55 minutes
SERVINGS 6

INGREDIENTS

For Crust:

  • 1 cup cassava flour
  • 2 tbsp coconut flour
  • 1/2 cup coconut oil
  • 1 egg
  • 1/4 cup water

For Filling:

  • 1 tbsp avocado oil
  • 2 cloves garlic minced
  • 1/2 small white onion thinly sliced
  • 1 cup canned artichoke hearts drained
  • 1 cup sauerkraut
  • 1 small zucchini thinly sliced
  • 6 eggs
  • 1/2 cup coconut or almond milk
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley
  • 1/4 tsp salt

INSTRUCTIONS

  1. Preheat oven to 350 F and grease a 9 inch pie pan. In a medium bowl combine coconut oil and flour in a bowl and cut with a fork until crumbly. Add in the rest of the ingredients and stir well to combine. Allow to sit for 5 minutes to absorb, and add additional water if needed. Place in the oven and bake for 10 minutes.

  2. In a medium sized bowl whisk together eggs, coconut milk, basil, parsley, and salt. Fold in the sauerkraut.

  3. Place oil in a 9 or 10 inch skillet over medium high heat. Add onion and garlic and sauté for 4-5 minutes. Add zucchini  to the skillet and sauté for 2-3 minutes, until cooked.
  4. Distribute the veggie mixture evenly throughout the prepared crust, layering the artichoke hearts in.

  5. Pour the egg mixture into the crust over the vegetables.

  6. Bake for 30-35 minutes, or until the egg mixture is set.