Gluten Free Spinach Quiche
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 8
- 1 cup almond flour
- 1 tsp salt
- 5 eggs
- 3 garlic cloves
- 1/2 tsp baking soda
- filling
- 1/4 cup cream cheese
- 1/2 cup coconut flour
- gluten free crust
- 1/2 cup parmesan cheese finely shredded
- 1/4 cup melted grass fed butter
- 1/4 cup to 1/2 cup cold water
- 2 1 lb bags organic spinach
- 1/2 cup shredded cheese (i used parmesan and white cheddar
- 2 tbsp high heat oil such as avocado or coconut
- Carbohydrate 13.6694497976648 g
- Cholesterol 42.9156250084937 mg
- Fat 39.2210246014665 g
- Fiber 6.08335393078359 g
- Protein 8.20420625277799 g
- Saturated Fat 26.0374889110728 g
- Serving Size 1 1 serving (141g)
- Sodium 220.079395892315 mg
- Sugar 7.58609586688124 g
- Trans Fat 2.63939370959347 g
- Calories 420 calories
To Make Crust: Heat oven to 350 degree. Mix flours, cheese, salt and baking soda in a large bowl. Mix in melted butter and add enough cold water until crumbs start to stick together, but not too much where the dough becomes watery. Press into greased 9 inch pie or tart pan. Bake for 15 min to set. Press down any air bubbles that may form while cookingTo Make Filling: While crust is baking, prepare filling. Whisk 5 eggs in a large bowl and set aside. Heat large frying pan to medium heat. Sauté garlic in oil for about 1 minute, just until fragrant but not browned. Add spinach and sauté until wilted. Water will release from spinach as it wilts - do not drain! Add cream cheese and salt and mix until melted. Remove from heat and let sit a few minutes. Add to eggs and stir. Pour mixture into pie crust and top with cheese. Bake at 350 degrees for 35 min or until set. Eggs will puff up while cooking and relax after they sit for a few minutes. Let sit for 10 minutes before serving. Enjoy!
