Artichoke Quiche

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30 January, 2019
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  • 1/2 cup gluten-free soy flour
  • 1 tablespoon agave syrup
  • Pinch of salt
  • 6 tablespoons very cold sugar-free butter, diced
  • 1 egg, beaten
  • 1 tablespoon sugar-free mustard
  • Water, according to need

  • Filling
  • 8 artichoke hearts, canned or frozen
  • 4 hard-boiled eggs, sliced
  • Salt and pepper
  • Nutmeg, grated
  • 2 cups sugar-free sour cream or yoghurt
  • Juice from one lemon
  • 2 egg whites


  1. Mix flour, salt, butter and sweetener until crumbly.
  2. Add egg and water and continue mixing until dough separates from the sides of the bowl.
  3. Wrap in plastic wrap and refrigerate for 2 hours.
  4. Roll the dough out thinly on a floured surface, transfer to pie dish, and refrigerate.
  5. Brush with a little mustard.

  1. Preheat oven to 180°C
  2. Cook artichoke hearts in lightly salted water for about 3 minutes.
  3. Remove and set aside in water with lemon juice.
  4. Slice artichoke hearts and arrange on crust with egg slices on top.
  5. Season with salt, pepper and nutmeg.
  6. Mix sour cream with egg whites, season with salt and pepper, and pour over the artichoke hearts and egg slices.
  7. Bake for about 30 minutes, let cool and serve.