Sundried Tomato and Artichoke Quiche

Hi there! 

How’s your week?! It’s been quite a long one around. I’ve got a big Mother’s Day event at my full time job that has been taking up quite a bit of time! I have also been planning out all of my summer content! I am so excited! I think summer recipes / posts are amongst my favorite for the blog. 

I’m working on four different categories of content for you all:

Lifestyle (tips for your first year out of college) 
Food & Drink (lemon rhubarb cake)
DIY (patio plant stand)
Entertaining (gorgeous summer tablescape)

I thought these four things would be a well rounded plan for this little space of mine. Believe it or not my most popular post over the last few months is my Apartment Tour! Apparently you guys love the sneak peak into our itty bitty apartment!

I always feel a bit more prepared when I have a few months of the blog planned out! A lot of people ask me what my long term plans are for this blog / styling platform. While I wish I had a formulated plan that Bill Gates (and my dad would approve ha!) a sister can only dream.

Somethings that I would love to do in the next five years are quit my full time event planning job (hello life security), have a cookbook at Anthropologie, and run my very own stylized Air B&B equipped for home rental and event space!

While these plants sometimes seem crazy ambitious, I am constantly reminded by other bloggers and writers that have carried out their dream. One that I greatly admire is Taylor Riggs from Simply Taylor.  Girlfriend managed to write a book that is not only good for your body but great for the tastebuds too!

I have always had trouble with finding “balance” in my diet as I’m sure all of you do too! I’m always usually on an eat-anything-and-everything-green diet or live off chips and salsas for weeks at a time. It’s terrible and I am 100% aware. Taylor’s book gave me a little gleam of light that you CAN have both and not feel so psycho about your eating habits like I do too often, ha! 

Taylor’s book is one that feels right in your hands. It’s small, not overly hardback heavy and makes the kitchen (and healthy eating) seem way less intimidating. I decided to try out the sundried tomato artichoke quiche, because in no way does that say paleo to me! But it was! And it was also rich in flavor and tender just like a regular quiche. I also didn’t feel guilty having like three fluffy slices. Catch the recipe below and Taylor’s book here!

Sundried Tomato & Artichoke Quiche
from Taylor Rigg’s book, Real Food, Real Simple

for the crust
2 Cups Almond meal
1/4 Teaspoon of sea salt
1 Large egg
2 Tbs of coconut oil (I used olive oil)

for the filling
1 Cup artichoke hearts
1/2 Cup of sundried tomatoes
1 Tsp of garlic, minced
4 Large eggs
1 Cup of unsweetened almond milk
2 Tbs fresh basil, roughly chopped
2 Oz of goat cheese, optional (I used mozzarella) 

Preheat oven to 375 degrees F

Combine all of the crust ingredients in a food processor and pulse on high for 30 seconds, or until the dough starts to ball up and pull away from the sides of the bowl.

Press the dough evenly into the bottom and up the sides of a 9-inch pie or quiche dish lightly coated with oil. Add the artichoke hearts, sundried tomatoes and garlic evenly into the dish.

In the food processor, blend the eggs and almond milk for 10-15 seconds to combine, then pour the mixture over the tomatoes and artichokes. Sprinkle the basil and cheese over the top. 

Bake for 45-50 minutes, or until the egg is set in the middle. **I also added some more fresh basil on top!