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Eat my pickles.
Wear clean underwear.
Marry a doctor.


Recipes from Bubbie's Kitchen

Gluten-Free Artichoke and Veggie Quiche with Bubbies Sauerkraut

| | | Print

Prep time: 10 mins |Cook time: 45 mins | Total time: 55 mins | Serves: 6


  • 1 cup cassava flour
  • 2 tbsp coconut flour
  • 1/2 cup coconut oil
  • 1 egg
  • 1/4 cup water

For Filling:

  • 1 tbsp avocado oil
  • 2 cloves garlic minced
  • 1/2 small white onion thinly sliced
  • 1 cup canned artichoke hearts drained
  • 1 cup of Bubbies Sauerkraut, drained
  • 1 small zucchini thinly sliced
  • 6 eggs
  • 1/2 cup coconut or almond milk
  • 1 tablespoon minced fresh basil
  • 1 tablespoon minced fresh parsley, 1/4 tsp salt


    1. Preheat oven to 350 F and grease a 9-inch pie pan. In a medium bowl combine coconut oil and flour in a bowl and cut with a fork until crumbly.
    2. Add in the rest of the ingredients and stir well to combine.
    3. Allow to sit for 5 minutes to absorb and add additional water if needed.
    4. Place in the oven and bake for 10 minutes.
    5. In a medium-sized bowl whisk together eggs, coconut milk, basil, parsley, and salt.
    6. Place oil in a 9 or 10-inch skillet over medium-high heat.
    7. Add onion and garlic and sauté for 4-5 minutes.
    8. Add zucchini to the skillet and sauté for 2-3 minutes until cooked
    9. Distribute the veggie mixture evenly throughout the prepared crust, layering the artichoke hearts in.
    10. Pour the eggs into the crust over the vegetables.
    11. Bake for 30-35 minutes, or until the egg mixture is set.