Crunchy Keto Spinach Quiche with Goat Cheese
Try this hearty Keto Spinach Quiche with Goat Cheese, garlic mushrooms and walnuts. Of course, the crust is low-carb as well, made with almond and coconut flour. On average one serving contains 7.7 grams of carbs, 23.6 grams of protein, and 63.4 grams of fat
Equipment
- Quiche / Pie tin
- Oven
- Parchment paper / butter or olive oil for greasing
- Frying pan or wok
- Kitchen scale
Ingredients
Ingredients for the crust:
- 170 grams / 1½ cups of almond flour
- 40 grams / ⅓ cup of coconut flour
- 1 large egg
- 110 gram melted butter
- 0.5 teaspoon salt
- 2 tbsp psyllium husk optional
- 2 tsp Herbes de Provence mix of thyme, basil, rosemary, tarragon, savory, marjoram, oregano, and bay leaf
Ingredients for the filling:
- 1.5 tbsp olive oil: 1 tbsp for cooking and 0.5 tbsp for greasing the quiche tin
- 2 cloves of garlic
- 150 grams mushrooms
- 700 grams (frozen) spinach
- 100 grams of goat cheese
- 4 eggs - whisked
- 63 grams / ½ cup crème fraiche or heavy creme
- 1 tsp salt to taste
- 0.5 tsp freshly grounded black pepper to taste
- 10 walnuts optional for decoration
Instructions
Prepare the Quiche Crust
- First of all, we will prepare the Quiche crust. I have used a tin form of 23 cm, but the side was not very high. So probably better to use a smaller tin or make a bit more dough.
- Preheat the oven to 200 degrees Celsius / 400 degrees Fahrenheit.
- Line the Quiche tin with parchment paper and grease the sides with olive oil or butter.
- In a bowl, mix the almond flour, coconut flour, herbes de provence, and salt together.
- Whisk the egg in a smaller bowl and melt the butter in the microwave or in a small pan. Let the butter cool down a bit.
- Add the whisked egg and melted butter to the dry ingredients. Wash your hands and knead the dough into a ball with a spoon or with your hands.
- Transfer the dough to the quiche tin. and press the dough on the bottom and the sides, so that the dough is evenly distributed.
- Bake the crust in the oven for about 10 to 15 minutes, until the crust is slightly golden.
Prepare the Quiche Filling
- Peel and mince or slice the garlic. Then fry the garlic at medium heat in a frying pan until the pieces turn slightly brown.
- Clean the mushrooms and cut them into slices. Add the mushrooms to the garlic.
- Once the mushrooms are a bit smaller, you can add the (frozen) spinach.
- Then, add pepper and salt to taste. Cook until done, for around 10 minutes. The spinach should be completely defrosted and warm.
- Let the filling cool down for 5 to 10 minutes.
- Whisk the 4 eggs in a separate bowl. Add half a cup of creme fraiche to it and mix this together. Then you can season the filling with some extra pepper and salt – to taste.
- Once the filling has cooled down a bit, you can pour the egg/creme mixture in the filling and mix it well.
Assemble the Keto Spinach Quiche
- Finally, you can scoop/pour the filling in the quiche tin on top of the crust.
- Slice the goat cheese and place it on top of the quiche.
- Break the walnuts into smaller pieces and divide them over the top as well.
- Finally, place the Keto Spinach Quiche with Goat Cheese in the oven.
- Bake the Quiche for 40 to 45 minutes. However, always check the oven regularly, since some ovens seem to bake faster than others.
- You can cut this Quiche into 4 to 10 slices. For this recipe, I calcultated the Macros based on 6 slices. One slice of Keto Spinach Quiche contains on average 7.7 grams of carbs, 23.6 grams of protein, and 63.4 grams of fat.
- Enjoy!