Feta Florentine Quiche

I was wanting to bake something for dinner, AND I wanted to use some spinach and feta. I came up with this Feta Florentine Quiche.

Ingredients:

Crust:

• 1.5 cups almond flour
• 1 egg 
• 1 tablespoon vegetable oil
• 3 tablespoon Romano cheese
• 1/2 teaspoon paprika
  

Filling:

• 1 /2 cup onion, sliced thin and diced
• 1/2 bell pepper, sliced thin and diced
• 6 ounces fresh baby spinach  (2 large handfuls or so)
• 1/2 tsp garlic powder
• 1⁄8 tsp cayenne pepper
• 1⁄4 tsp black pepper 
• 3 eggs
• 12 ounces tofu, drained and lightly pressed (You could also sub in 8 ounces cream cheese and another egg.)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil 
• 1 ounces mozzarella cheese, shredded
• 4 ounces feta, crumbled 
• 1/2 cup marinated artichokes, chopped
  
• 4 slices thin deli ham, cut into shred (I made about 1" x 1/4" pieces)
     
  

Instructions:

1. For the crust:
   Preheat the oven to 350 degrees F. 
2. Whirr the almond flour, 1 egg, oil,  Romano cheese and paprika together in food processor until everything is mixed together in moist clumping crumbs.
3. Press the crumb mixture into the bottom and 1-inch up the sides of a 9-inch glass pie plate.
4. Prick all over with a fork.
5. Bake the crust in the center of the preheated oven until it begins to brown, about 15 - 20 minutes.
6. Remove the crust from the oven.
     
   
7. For the filling:
   Increase the oven temperature to 400 degrees F.
8. Cook diced onion and diced peppers with a bit of vegetable oil over medium-high heat for 5 or so minutes until softened. 
9. Remove onions and peppers and let cool in a medium bowl.
10. Add fresh spinach to the pan, and cook until just wilted. Set aside to cool for a few minutes.
    (Or cook for 2 - 3 minutes on high on paper towel on plate in microwave oven.)
11. In food processor, whirr together mozarella cheese and feta.
12. Add in eggs, tofu, and spices. Whirr until blended.
13. Add in artichokes and spinach, pulse several times to break up large clumps.
14. Stir the egg mixture plus the ham pieces into the other vegetables in the medium bowl.
15. Pour the quiche base into cooled crust in the pie pan. 
16. Bake for 25 to 30 minutes, or until center is set and the outside edge is golden brown.
17. Let set for 5 minutes, then slice and serve.

Carole's Notes:

I liked this. Doug thought this was ok - he would prefer a real pie crust and probably the cheddar/bacon version I made before.

The filling recipe is adapted from https://carolelikesroundfood.blogspot.com/2017/08/bacon-spinach-quiche-with-triscuit-crust.html.
The pie crust recipe is adapted from https://alldayidreamaboutfood.com/easy-low-carb-press-in-pie-crust/