Spinach Quiche with Crispy Crust
This Keto Spinach Quiche with Crispy Crust is one the few keto dishes that my carb eating family members love. It's also very popular when I make them for parties or gatherings. In fact, I have 2 old videos here on Keto Spinach Quiche. This one is slightly different because I am using a 9-inch non-stick pie pan with a removable bottom, so the filling is a lot slimmer. Plus, the crust is also slightly different as it is crispier.
1. For best results, weigh the ingredients with a digital scale
2. Preheat the oven at 350F or 180C.
3. Prepare the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold butter and mash into smaller pieces with hands. You can also use pastry cutter or food processor. Mash until crumbly then add the eggs and mix with a spatula until a dough is formed.
4. Transfer dough onto a greased 9-inch pie pan with a removable bottom. Spread the dough evenly. If you prefer a thinner crust, just use less dough. Wet your hands for easier handling.
5. Prick some holes with a fork then freeze the dough for 15 minutes.
6. After freezing the dough for 15 minutes, cover with a parchment paper and add any suitable weights to weigh down the dough.
7. Blind bake the dough (I.e. bake without fillings) for 15 minutes.
8. After 15 minutes, remove the paper and weights. Tent the pan with foil to prevent over browning of the edges. Bake for another 15 minutes.
9. Meanwhile, prepare the fillings. In a bowl, add the eggs, whipping cream, salt, pepper and whisk to combine. Set aside.
10. Squeeze all the water out from the frozen spinach after they have defrosted. Set aside.
11. Pan fry the bacon with a little cooking oil until browned then drain and reserve the bacon fat. Set aside.
12. Use the reserved bacon fat to sauté the onions, garlic and fresh spinach (if using) until softened. Set aside.
13. Now just assemble the fillings onto the crust. Spread the spinach evenly at the bottom of crust. Then add the onions, garlic, bacon and grated cheese. Reserve a bit of the cheese for topping.
14. Spoon the egg mixture onto the crust then top with the balance of cheese.
15. Bake for 30 minutes turning the tray halfway through to get an even browning on the top.
16. After baking, you will notice that the top will have bulged up which is normal. Once cooled, it will flatten back.
17. It's best to eat the quiche fresh but you can refrigerate it for 2 to 3 days.
[Total Servings = 12]
NUTRITION INFO PER SERVING
Total Carb = 6.6 g
Dietary Fiber = 2.7 g
Net Carb = 3.7 g
Calories = 308
Total Fat = 27.1 g
Protein = 12.5 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
