Low Carb Spinach Quiche

This is a wonderful low carb quiche recipe with a flourless crust made of almond flour and sunflower seeds. What’s wonderful is that you can use this crust recipe to make a low carb dessert as well, simply add a half teaspoon of vanilla extract to the recipe!

Low Carb Spinach Quiche

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Ingredients

  • For the Crust
  • 1/2 cup unsalted shelled sunflower seeds
  • 1-1 1/2 cup almond flour
  • 3 tbsp unsalted butter, melted
  • 2 large eggs
  • 1/2 tsp salt
  • For the filling
  • 1/2 red onion, minced
  • 4 cups fresh baby spinach, chopped
  • fine sea salt and black pepper
  • 7 large eggs
  • 1/4 cup 10% cream or ricotta
  • 3/4 cup crumbled feta cheese, or more to taste
  • pinch of ground nutmeg

Instructions

  1. Preheat oven to 375 F. Butter bottom and sides of a 9 inch springform pan.

  2. Place sunflower seeds in a food processor with the blade attachment and process until finely ground. Add 1 cup of the almond flour, butter and eggs and salt and process into a paste. If the dough is still too sticky, add the remaining almond flour. 

  3. With a bit of oil or melted butter on your hands, press the dough into the prepared springform pan. 

  4. Bake for 10-12 minutes until the pie crust starts to slightly turn golden. Allow to cool slightly before filling.

  5. For the filling, sauté the minced onion in 1 tablespoon olive oil for 3 minutes till it becomes translucent. Add the chopped fresh spinach and cook until the water has evaporated, about 3-5 minutes. Season with salt and pepper to taste. Allow to cool slightly.

  6. In a large bowl, beat the eggs, and add the cream, spinach and onion mixture, feta cheese, salt and pepper to taste, and a pinch of nutmeg. 

  7. Pour into the prepared crust, and bake  at 375 F for about 30-35 minutes until golden brown. 

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