Recipe: Spinach, Artichoke and Leek (uncrusted!) Quiche

Good morning and happy Friday! I hope that you all are doing wonderful and have had the best week so far. I am so thankful that the weekend is here and that I am finally feeling a bit more like myself. One thing that has definitely helped me feel more normal after surgery was getting back in the kitchen. Cooking is such a joy and therapy for me and this spinach, artichoke and leek quiche was created this week + was incredible! I ate the entire casserole in 24-hours that is how GOOD it is.

I was asked by so many of you for the recipe and thought that taking the time to put it here to live was not a bad idea, so here we go! This quiche is out of this world and plan on making it again, soon, so Michael can try it. I promised him a piece but then ate every last bite myself. I couldn’t help it. This literally tastes like spinach and artichoke dip. Also, if you omit the cheese in this quiche, it is a great Whole30 recipe!

Please let me know if you give it a try and what you think- hope that you all fall in love with it just like I did!



Spinach, Artichoke and Leek (uncrusted!) Quiche

Category: Casserole, Clean Eating, gluten free, Health Coach, Healthy, menu plan, Nutrition, Recipes, Uncategorized, Vegetarian

Servings: 3-4


  • 6 eggs
  • 3/4 cup cashew milk or almond milk (if W30, use a compliant version)
  • 1 teaspoon coconut oil
  • 1 large leek, sliced thin and cleaned
  • 4 cups of baby spinach leaves, chopped
  • 1 cup of artichoke hearts packed in water, drained and chopped
  • 1 teaspoon herbs de provence
  • 1 ounce grated parmesan cheese (omit for a paleo, Whole30 compliant recipe!)
  • avocado oil or olive oil spray
  • salt and pepper, to taste


  1. Preheat oven to 375 degrees.
  2. Lightly spray with avocado oil an oval oven-proof baking dish (you can use square or round, just check it periodically to be sure it is done as cooking times will vary)
  3. Heat a large skillet over medium heat and add the coconut oil.
  4. Once melted, add the cleaned leek to the pan with a pinch of salt and pepper.
  5. While that cooks, whisk up the eggs, cashew milk and herbs de provence.
  6. After about 5 minutes of the leek cooking, add in the chopped artichoke hearts.
  7. Cook for 3-5 minutes longer and add in the spinach.
  8. Remove from heat as soon as the spinach is tender and just wilted.
  9. Cool the skillet mixture for about 10 minutes before adding it to the egg mixture.
  10. Lightly mix the two together and put in the baking dish.
  11. Top with the grated parmesan cheese.
  12. Bake for 40-45 minutes, or until cooked through.
  13. Allow to rest 5-10 minutes before cutting and serving.


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