Keto Four Cheese Spinach Quiche Recipe

About this recipe

A rich and creamy keto-friendly quiche packed with spinach and four types of cheese, perfect for a satisfying dinner. This vegetarian dish is low-carb and full of flavor.

Ingredients

• 250 g Spinach - Chopped
• 100 g D'Lecta Parmesan Extra Hard Cheese Block
• 1 pack (1 kg) Amul Diced Cheddar
• 125 g Red Bell Pepper
• 200 g Mooz Formaggio Feta Cheese
• 200 g Organigram Chia Seeds
• 250 ml Amul Whipping Cream
• 1 kg Supreme Harvest Iodized Salt
• 1 pc (50 g) On1Y Pepper Grinder

Instructions

1. 1. Preheat the oven to 400°F (200°C). Roll both pie crusts together to fit an 11-inch tart or quiche pan. Line the crust with parchment paper and add pie weights.
2. 2. Bake the crust for 12 minutes or until lightly browned. Remove the weights and parchment paper, sprinkle the crust with 2 tablespoons of grated Parmesan cheese, and let it cool.
3. 3. Drain 10 ounces of chopped spinach thoroughly by pressing it between paper towels to remove excess moisture.
4. 4. In a large bowl, combine 1/2 cup of chia seeds with 1 1/2 cups of water and let it sit for 10 minutes to thicken. Then whisk together the chia mixture, 1 1/2 cups of whipping cream, 1/4 teaspoon of salt, and 1/2 teaspoon of pepper until well combined.
5. 5. Sprinkle 1 1/2 cups of grated Parmesan cheese and 1 cup of shredded cheddar cheese evenly over the cooled crust.
6. 6. Pour the spinach mixture over the cheese layer in the crust, spreading it evenly.
7. 7. Arrange 7 thin slices of red bell pepper on top of the spinach mixture and sprinkle with 1 cup of crumbled feta cheese.
8. 8. Bake the quiche at 350°F (175°C) for about 40 minutes, or until the filling is set and the top is golden brown.
9. 9. Remove the quiche from the oven, cover loosely with aluminum foil, and let it stand for 30 minutes before slicing and serving.