Keto Spinach and Feta Quiche
Embrace a low-carb culinary delight with this Keto Spinach and Feta Quiche, a savory twist on a classic favorite! Perfect for brunch, meal prep, or a satisfying dinner, this recipe combines a buttery almond flour crust with a creamy, flavorful filling of sautéed spinach, crumbled feta, and a hint of nutmeg. Designed for keto enthusiasts, this dish is packed with healthy fats and protein while keeping carbs to a minimum. Each bite is a harmonious blend of the nutty Parmesan crust and the rich egg-based filling, making it irresistibly wholesome and satisfying. Ready in just over an hour, this gluten-free quiche is an elegant addition to your recipe repertoire. Ideal for serving fresh out of the oven or saving for a quick, delicious meal later in the week!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Grated Parmesan cheese
- 0.25 cups Unsalted butter
- 1 large Egg
- 6 cups Fresh spinach, chopped
- 1 tablespoon Olive oil
- 0.75 cups Crumbled feta cheese
- 0.5 cups Heavy cream
- 6 large Eggs
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.125 teaspoons Nutmeg (optional)
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, grated Parmesan cheese, and a pinch of salt. Add the melted butter and one large egg. Stir until a dough forms.
Press the dough evenly into a 9-inch pie dish to form the crust. Use your hands or a flat-bottomed glass to smooth it out. Poke a few holes in the crust with a fork to prevent bubbling.
Bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven and set aside to cool.
While the crust bakes, heat one tablespoon of olive oil in a large skillet over medium heat. Add the chopped spinach and sauté for 2-3 minutes, or until wilted. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the heavy cream, six large eggs, salt, pepper, and nutmeg. Stir in the crumbled feta cheese and sautéed spinach.
Pour the egg mixture into the pre-baked almond flour crust, spreading it out evenly.
Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is lightly golden.
Remove from the oven and let the quiche cool for 5-10 minutes before slicing.
Cut into 8 slices and serve warm. Leftovers can be stored in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
2588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 218.9 g | 281% | |
| Saturated Fat | 77.7 g | 388% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1638 mg | 546% | |
| Sodium | 4203 mg | 183% | |
| Total Carbohydrate | 50.5 g | 18% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 7.6 g | ||
| Protein | 118.3 g | 237% | |
| Vitamin D | 7.5 mcg | 37% | |
| Calcium | 1633 mg | 126% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2503 mg | 53% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
