Quiche Florentine

Quiche Florentine

Quiche Florentine

As an “honorary Texan”, I thought I had a pretty good handle on being a Texan. *Newsflash* I was wrong. Spending every summer and almost every Christmas there from the time I was a small child only gave me a taste of the true Texas life. My husband and I moved down almost 3 months ago, and it seems like I learn something new every day:

-First, people speed around here. It’s not like the normal 5 miles over the speed limit. If you’re not going between 10 and 15 miles over, you’re going too slow.

-If it’s under 55° outside, better grab the fuzzy boots and scarves and hats because it’s FREEZING. I laughed when I first encountered this. Now, I step outside when it’s in the 40s and can’t imagine being back in Colorado while it’s in the single digits and snowing. 

-Texas is filled with some of the most friendly people around. They will direct you anywhere you’re trying to go or help you with anything you need. And I love it!

Before my husband and I moved to Texas, one of my mom’s parting gifts to send me off with was a copy of Easy Paleo Meals, by Kelly Brozyna. I think this was partially because she wanted me to have a copy and partially because she didn’t want me to run off with her copy! I honestly can’t blame her. Kelly from The Spunky Coconut has created the ultimate resource for paleo meal-planning in this book. It is packed with so many amazing recipes – when I first got it, I didn’t even know where to start! 

I haven’t made a single recipe out of her book that I haven’t absolutely loved. I’m pretty sure the chocolate pecan pie has its own special place in my heart. And the collard wraps – don’t even get me started. Sooo good!! This recipe was inspired by one of her egg dishes. And FYI, this quiche is great out of the oven, but it’s especially good the next morning cold.

Quiche Florentine


2 1/3 cup Spunky Coconut’s Scone and Pie Crust Mix*
½ cup grass-fed butter, softened
½ cup water


1 tablespoon butter
5 ounces spinach
1 medium yellow onion, diced
3 garlic cloves, minced
¾ cup cashew pieces
1 cup chicken broth
2 tsp. tapioca starch
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 ½ teaspoons sea salt
4 eggs


  1. In a food processor, combine all the crust ingredients until they form a ball
  2. Press the dough into a pie pan and wipe out the food processor
  3. Add the cashews, tapioca starch, and ¾ teaspoon of salt into the food processor and process while adding in the chicken broth-set aside
  4. Whisk the eggs, onion and garlic powder, and remaining salt until combined-set aside
  5. Heat the butter in a skillet on medium heat and add the garlic
  6. Once the garlic is fragrant, add the onion and sauté until translucent
  7. Add the spinach and sauté until wilted
  8. Add the spinach and onion mixture to the crust
  9. Add the cheese sauce and eggs to the crust
  10. Bake for 30 minutes at 350°, or until the topping doesn’t move
  11. Cool, and serve

*The recipe for the scone and pie crust mix can also be found in Spunky Coconut’s newest book, Easy Paleo Meals 

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