Spinach Feta Quiche is a great make-ahead meal for a family dinner, a lovely ladies luncheon or a wonderful Sunday Brunch, too. Using my almond flour crust makes this recipe low carb and keto friendly.
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Really you can use almost any vegetable and cheese variation in this Spinach Feta quiche. I sub asparagus, mushroom and broccoli for the spinach and cheddar, swiss or goat for the feta. As long as you have the crust made you can pretty much pop in any vegetable and cheese you like.
Spinach feta quiche started as a thing in my kitchen not too long ago. I actually don’t really like spinach. That whole craze about putting spinach in your smoothies didn’t jive with me. My thoughts always went back to my childhood and that rock hard block of frozen spinach in a paper box.
Frozen Spinach Memories
There was nothing less appealing than watching the paper be torn off that black frozen stringy mess. Then, get this, popping that brick into the microwave for 5 minutes to then be presented with a brownish mushy mess in a bowl. And can we talk about the swampy water at the bottom of the bowl…gag.
Sprinkle that junk with a little salt and pepper and that’s my experience with spinach as a child. My sister even once said with a pinched face…”it tastes like dirt”…and it did.
Nutrition in a Bag
We really are so lucky to have the gorgeous produce in today’s market. You do need to be aware of the mass produced and factory farmed stuff. Grab a bag or box of pre-washed organic baby spinach and you can pretty much add it to anything.
The NY Times wrote an article about that little bag packs in the vitamins and you can read all about that HERE.
Freezes for leftovers
Most of the time it’s just Peter and me for dinner. This quiche is 8 full slices and we just can’t eat that much. We will have the Spinach Feta Quiche for dinner and lunch the next day, but by then I’m on to making something else. I freeze individual slices to use for later.
Sometimes when I’m in a pinch for a work lunch or when I know I will not have time for dinner I will pull out a few slices that will thaw by lunch or dinner. I eat this quiche at room temp or pop it in the microwave for a minute. A slice of Spinach Feta Quiche hits the spot. It saves me from dropping $15 on a lunch during the work day at my local Chipotle (that barbacoa Keto bowl with guac and a soda water is expensive!).
I always add these articles from my blog. If you want to know about Keto or how I got from there to here this is a good place to start. My hope is that you will find inspiration to get off the roller coaster fad dieting, start to eat real food and feel so much better.
- 1 ½ cup almond flour
- ¼ cup butter salted
- ½ tsp salt
- ½ tsp garlic powder
- 2 tsp olive oil or more if you like
- 4 large eggs
- 1 cup heavy cream
- ½ tsp salt
- 1/4 tsp black pepper
- 6 oz spinach baby
- 1 cup onion finely chopped
- 1 cup feta crumbled
Preheat oven to 350*. In a bowl toss together the almond flour, salt and garlic powder. Melt butter in microwave safe dish. Pour melted butter over almond flour mixture. With a fork, mix all together.
In a low round dish (11″-12″ wide…it’s bigger than a regular 9′ pie dish) a press the mixture evenly into the bottom of the dish and up the sides. Use the bottom of a flat glass or the back of a spoon to smooth and evenly distribute your crust while cleanly finishing the top edge of the dish.
*** The size of your tin or baking dish matters. IF you use a regular 9″ pie dish you will have too much of the egg mixture filling. You can use any size tin you like, just adjust your baking time (deeper dish requires a little more time to cook the center…and a shallow wider dish will be closer to my time line originally stated in the recipe).
With a fork poke several holes in the bottom of the pie to help prevent any bubbling. Place in 350* oven for 10 or so minutes. You don’t need to brown the crust at this point as you will be putting it back in the oven later.
Once the crust is done take out to cool a bit. You can put in fridge to cool some more while you are prepping the filling.
While the crust is baking chop the onion, (i like a smaller chop for quiche). In a large skillet heat a tsp of olive oil and the gently saute the onion for 5-6 minutes or until the onion has softened.
With the heat still going on the onions add another tsp of olive oil. Then add the spinach to the pan in big handfuls. It will seem like a lot of spinach, but as you toss the fresh spinach into the hot pan with the onion and the olive oil the spinach will begin to wilt down.
Wilt and soften the spinach completely down, constantly stirring into the onion. Turn off heat and set aside.
In a large bowl combine eggs, cream, salt and pepper. With a hand mixer beat the egg mixture until frothy (about 3 mins on low).
In the cooled pie crust add each of the ingredients in layers. First ½ the spinach and onion, ½ the feta cheese. Then gently pour the 1/2 the egg mixture over the top of the spinach and feta. Then layer the other half of the spinach and onion. Drizzle the other half of the egg mixture over the second layer of spinach. Sprinkle on top the remaining feta cheese.
Carefully place quiche dish on lower rack in 350* oven for 30 minutes. Then move your spinach feta quiche to upper rack for another 15 or so minutes.
**Oven times and depth of you dish matter when it comes to bake time. The deeper the dish the longer time to bake. The key is to have the center of your quiche set…so watch it the last 15minutes to gauge the center firmness.
Remove from oven when the center is set and let cool. Serve with a gorgeous french bistro side salad and sliced avocado.
This quiche is great for dinner, a ladies luncheon, breakfast or really anytime.
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To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.
MEDICAL DISCLAIMER…Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers, this should never be construed as medical advice.