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This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!

Paleo Quiche with Crab and Spinach

This paleo quiche with crab and spinach is a fantastic paleo Mother's Day brunch recipe, but it's versatile and quick enough to become a favorite paleo dinner or paleo brunch dish in your rotation. With an almond flour crust, this paleo quiche is so much like a cheesy, gluteny quiche!

Course Main Course
Cuisine American, French
Keyword crab and spinach, paleo, quiche
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 8 slices
Calories 451 kcal
Author Cheryl Malik

Ingredients

Crust:

  • 1 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup arrowroot or
  • 1/4 cup tapioca flour ,( plus more for rolling out dough)
  • 1/2 teaspoon finely ground sea salt
  • 1/2 cup cold butter , palm shortening or lard (very cold)
  • 1 piece egg
  • 1 tablespoon ice water
  • 1/2 cup paleo mayonnaise , see note
  • 2 tablespoons tapioca flour
  • 1/2 cup cashews , ideally soaked in water at least 4 hours
  • 1/3 cup coconut milk
  • 3 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon tahini
  • 1/3 cup chopped green onions
  • 2 cups fresh spinach , chopped
  • 1 clove garlic, , chopped
  • 1-2 6-ounce cans crab , drained
  • 4 piece eggs
  • 1/2 teaspoon salt , to taste
  • 1 dash cayenne pepper

Instructions

To make crust:

  1. Combine almond flour, coconut flour, tapioca flour, and salt in the bowl of a food processor. Pulse until combined. Cut in cold palm shortening until the size of small peas. Add the egg and pulse until just combined. If a dough begins to form, skip the ice water. If a dough does not yet begin to form, add 1 tablespoon ice water and pulse until a dough just begins to form.
  2. Transfer the dough to a plastic wrap-lined counter. Shape into a ball and flatten into a disk. Chill 10 minutes. Remove from fridge and roll out between two sheets of parchment paper until about 12 inches in diameter, or as big as the widest diameter of your pie pan. If you have trouble with the dough sticking, sprinkle paper and dough with a bit of tapioca flour. Gently transfer to pie pan, repairing any cracks with your fingers. If you wish to parbake the crust, bake for 5 minutes at 375º. This will result in a firmer crust. To skip parbaking, move to next step.

To make filling:

  1. Whisk together paleo mayonnaise and tapioca flour. Transfer to a medium mixing bowl.
  2. Combine cashews, coconut milk, tahini, lemon juice, and water in a high-speed blender. Blend until totally smooth. Transfer to mixing bowl. Add remaining ingredients: green onions, spinach, garlic, crab, salt, cayenne, and eggs. Stir until smooth. Pour into crust and bake at 375º for 30 minutes, or until a knife inserted into the center of the quiche comes out clean. Let cool 5 minutes before serving.

Recipe Notes

Parbaking the crust will result in a slightly chewier crust. If you prefer a softer crust bottom, skip the parbaking.

Nutrition Facts
Paleo Quiche with Crab and Spinach
Amount Per Serving (8 g)
Calories 451 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g88%
Cholesterol 139mg46%
Sodium 546mg24%
Potassium 165mg5%
Carbohydrates 20g7%
Fiber 5g21%
Sugar 2g2%
Protein 10g20%
Vitamin A 1257IU25%
Vitamin C 3mg4%
Calcium 65mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.