Spinach Feta Quiche
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.
Servings 8 Slices
Calories 377kcal
Ingredients
Crust
- 1 ½ cup almond flour
- ¼ cup butter salted
- ½ tsp salt
- ½ tsp garlic powder
Filling
- 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
Instructions
- 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.
Nutrition
Serving: 1Slice | Calories: 377kcal | Carbohydrates: 9g | Protein: 11g | Fat: 34g | Saturated Fat: 15g | Cholesterol: 155mg | Sodium: 611mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2805IU | Vitamin C: 7.7mg | Calcium: 196mg | Iron: 1.9mg