Quiche is one of my favorite foods and I’m so excited to share this healthier spinach and feta quiche with almond crust.
I can’t exercise control when I’m in the presence of a good quiche so I had to create a healthier version to be enjoyed guilt-free. I swapped the traditional flour pastry for a hearty crust made entirely of almond meal. I added copious amounts of spinach to amp up the nutrition factor and swapped out heavy cream for half and half.
This is the perfect on-the-go breakfast and packs perfectly in a picnic basket, to be enjoyed at room temperature!
Printspinach and feta quiche with almond crust
Ingredients
Scale
Crust
- 2 ½ cups almond meal
- ¼ cup grated parmesan cheese
- 1 egg
- 2 tablespoons melted butter
Filling
- 1 Tablespoon olive oil
- ½ large yellow onion, diced
- 1 1/2 teaspoon salt
- ½ teaspoon granulated sugar
- 12 ounces frozen chopped spinach, thawed
- 5 eggs
- 1 Cup half and half
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground nutmeg
- 3 ounces crumbled feta
- 2 ounces Gruyere
Instructions
- Preheat oven to 375 degrees.
- Leave the frozen spinach at room temperature until defrosted, about 30 minutes. Wring the thawed spinach out in a clean dish towel to remove excess moisture.
- Combine the almond meal, parmesan, egg, and butter in a large bowl. Mix by hand to thoroughly combine until the almond meal resembles wet sand.
- Press the almond mixture into the bottom and sides of a 9-inch springform cake pan. Push the dough into the corners of the pan and patch up any holes.
- Cover the dough with aluminum foil and fill with pie weights (can use dried beans or uncooked rice). Place the cake pan inside a rimmed baking sheet and cook in the oven until the exposed edges are beginning to brown, about 20 minutes.
- Remove the pie weights and aluminum foil, return the crust to the oven until the bottom is golden brown, about 8-10 minutes.
- Remove the crust from the oven and cool.
- Heat the oil in a 10-inch nonstick skillet over medium heat.
- Add the onion, ½ teaspoon salt, and sugar to the pan over medium-low heat and cook, stirring frequently, until softened and lightly caramelized, 30-35 minutes.
- In a large bowl, whisk together the eggs, half and half, remaining 1 teaspoon salt, cayenne pepper, and nutmeg until fully combined.
- Keeping the cake pan on a rimmed baking sheet, scatter the caramelized onion, spinach, feta, and gruyere evenly over the bottom of the crust. Gently pour ¾ of the egg mixture over the filling. Carefully place the quiche inside the oven and slowly pour the rest of the custard into the pie shell.
- Bake until the quiche is just set and an instant-read thermometer registers 165-180 degrees when inserted in the center of the custard, about 30-40 minutes. If you don’t have an instant-read thermometer, you can insert a clean knife into the center and know that the quiche is done if the knife comes out clean.
- Transfer the baked quiche to a wire rack and let stand at room temperature for at least 1 hour before serving at room temperature.
