Spinach and Goat Cheese Quiche
Preheat oven to 375 degrees F. Grease a 9-inch pie pan and set aside.
In a large bowl, combine almond flour and salt. Then add in remaining ingredients and mix into a shaggy ball.
Press the dough into the bottom and sides of the 9-inch pie pan.
Bake for 15 minutes or until lightly browned. Cool.
Meanwhile, make the filling. Heat a large sauté pan over medium heat and heat olive oil. Add shallots and sauté for 5-7 minutes until translucent. Then add spinach and sauté just until slightly wilted, about 30 seconds. Transfer to a plate to cool.
In a large mixing bowl, whisk together eggs, milk, salt and red pepper flakes. Stir in the cooled spinach mixture and goat cheese.
Pour the mixture in the crust and bake for 35 minutes or until the quiche is firm and just barely jiggles. Serve warm or at room temperature.
Prep time: 50 minutes
Cook time: 15 minutes
- 2 tablespoons melted coconut oil, more for greasing pan
- 1 large egg, whisked
- 1 tablespoon fresh rosemary For quiche:
- 1 medium shallot, diced
- 1 cup fresh spinach
- 1 tablespoon coconut oil
- 6 large eggs
- 1 cup milk
- ½ cup goat cheese, crumbled
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