spinach and feta quiche with almond crust

spinach and feta quiche

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.

spinach and feta quiche

This is the perfect on-the-go breakfast and packs perfectly in a picnic basket, to be enjoyed at room temperature!

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spinach and feta quiche with almond crust


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  • Author: Sep

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

  1. Preheat oven to 375 degrees.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Remove the pie weights and aluminum foil, return the crust to the oven until the bottom is golden brown, about 8-10 minutes.
  7. Remove the crust from the oven and cool.
  8. Heat the oil in a 10-inch nonstick skillet over medium heat.
  9. 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.
  10. In a large bowl, whisk together the eggs, half and half, remaining 1 teaspoon salt, cayenne pepper, and nutmeg until fully combined.
  11. 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.
  12. 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.
  13. Transfer the baked quiche to a wire rack and let stand at room temperature for at least 1 hour before serving at room temperature.

 

 

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