Keto Spinach And Gruyere Quiche Recipe

Fusion cuisine

Keto Spinach and Gruyere Quiche recipe

About this recipe

A delicious and low-carb spinach and Gruyere quiche, perfect for a satisfying dinner. This keto-friendly dish is packed with flavor and easy to prepare.

Ingredients

  • 500 ml Oleev Olivana Natural Olive Oil (Tin)
  • 1 pc (1 L) Sofit Unsweetened Almond Milk Drink
  • 250 g Spinach - Chopped
  • 200 g Organigram Chia Seeds
  • 400 Ml Kara Coconut Cream
  • 16 g Orika Oregano
  • 300 g Nutty Yogi Almond Flour (With Skin)
  • 1 kg Supreme Harvest Iodized Salt
  • 100 g Catch Black Pepper Powder

Instructions

  1. 1. Preheat the oven to 450°F (230°C). In a medium bowl, mix 1 cup almond flour, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper.
  2. 2. Add 1/3 cup olive oil and 3 tablespoons unsweetened almond milk to the dry ingredients. Stir lightly with a fork until the mixture comes together. If needed, add 1 tablespoon additional almond milk to moisten.
  3. 3. Form the dough into a ball. On a well-floured surface (using almond flour), slightly flatten the dough and roll it out from the center to the edges into a circle about 12 inches in diameter.
  4. 4. Transfer the pastry by wrapping it around the rolling pin and unrolling it into a 9-inch pie plate. Gently press the pastry into the plate without stretching it. Trim the edges to 1/2 inch beyond the pie plate, fold under the edge, and flute as desired.
  5. 5. Line the pastry with a double thickness of foil and bake for 8 minutes. Remove the foil and bake for an additional 5 minutes. Cool the crust on a wire rack while preparing the filling. Reduce the oven temperature to 350°F (175°C).
  6. 6. In a large bowl, mix together 1/2 cup chia seeds with 1 1/2 cups water and let sit for 10 minutes to thicken. Then, beat together the thickened chia seeds, 1 cup chopped fresh spinach, 1/2 cup coconut cream, 1/2 teaspoon oregano, 1/4 teaspoon salt, and 1/4 teaspoon ground black pepper. Stir in 3/4 cup chopped spinach, reserving 2 tablespoons for topping.
  7. 7. Pour the mixture into the pre-baked pastry shell. Bake for 40 minutes. Sprinkle the reserved 2 tablespoons of chopped spinach over the top.
  8. 8. If the edges of the crust begin to brown too much, cover them with foil. Bake for an additional 10 minutes or until a knife inserted near the center comes out clean.
  9. 9. Let the quiche stand on a wire rack for 10 minutes before slicing and serving.