Low Carb Spinach Quiche
- 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
Preheat oven to 375 F. Butter bottom and sides of a 9 inch springform pan.
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.
With a bit of oil or melted butter on your hands, press the dough into the prepared springform pan.
Bake for 10-12 minutes until the pie crust starts to slightly turn golden. Allow to cool slightly before filling.
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.
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.
Pour into the prepared crust, and bake at 375 F for about 30-35 minutes until golden brown.