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Keto spinach quiche with almond flour quiche crust

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An easy keto spinach quiche with buttery almond flour quiche crust, garlicky spinach and melted cheddar. A cafe-style keto breakfast ready in 30 minutes and perfect to break your morning fast or to bring to a brunch with friends.

keto spinach quiche

I know what you think – who makes a keto quiche when you can simply enjoy a crustless keto quiche . Well, I am French and quiche is a traditional French tart and it is hard for me to give up on my favorite cultural food. It’s not that I don’t enjoy crustless quiches but who can resist a buttery, flakey quiche crust? This is the best part of a quiche right? The combination of the cheesy egg filling with the flakey pastry. Enough said, let’s come back to this recipe that I promise is amazing. I’ll tell you all you need to know to make this cafe-style recipe.

gluten free spinach with almond flour crust quiche

Are quiches keto?

I am pretty sure you wonder if you can eat a quiche on your keto journey. Well, most keto quiche fillings are usually quite keto friendly as they are made of eggs and cream. Then if the others addition are low carb enough such as bacon, spinach, asparagus or broccoli, you can eat the filling alright. But, when it comes to the crust, it’s a no-go. Most store-bought quiche crusts from the bakery or grocery stores are made of wheat flour and therefore contain a huge amount of carbs that will kick you out of ketosis.

How to make keto spinach quiche recipe?

Making the crust

First, you need to prepare the quiche crust. Here I am using an almond flour quiche crust which is my favorite keto option for baking quiches since it’s buttery, flakey and golden in color. It is pretty easy to make low-carb crusts but if it’s the first time you bake yours, I recommend you read my detailed article about how to make the BEST keto quiche crust recipe. This will guide you step-by-step and also provide different recipe options for people with nut allergies. This said, let me sum up the 5 basic ingredients you need to combine, no food processor needed, to make this almond flour quiche crust:

  • Almond flour – use ultra fine, blanched for best results, not almond meal
  • Eggs
  • Butter – or coconut oil but butter tastes more like a classic French quiche lorraine
  • Salt
  • Garlic powder – or onion powder

best keto quiche

Press-in, refrigerate and pre-bake

This quiche uses a press-in crust. It means you don’t have to roll the dough, simply press-in all over the quiche pan until fully covered and no holes appear.  Don’t forget to prick the crust to prevent bubbles from forming under the crust while baking. Then, refrigerate the entire pan for 10 minutes to set the crust. Finally, prebake for 7 minutes at 350F (180C).

How to make Keto Spinach Quiche with Almond Flour

Spinach egg filling

To make a flavorsome spinach quiche it is important to stir fry the spinach in olive oil or butter along with:

  • Garlic
  • Onion
  • Parsley
  • Salt

This is a quick 5-minute step that adds a lot of flavor to your spinach quiche and it’s pretty convenient to evaporate any water from the spinach, especially if you are using frozen spinach! In fact, spinach contains a lot of water and if you use fresh spinach in a quiche recipe they will release a significant volume of water and soften the crust. That’s why it is recommend to stir-fry spinach before adding into your pre=-baked quiche crust. Next, spread the cooked spinach evenly onto the pre-baked crust, if there is water in the pan leave it out. Finally, beat eggs, almond milk and cream in a bowl and pour over the spinach. Sprinkle grated cheddar or Gruyere all over the pan and bake until filling is set.

Can I use this recipe to make other keto quiches?

Yes, you can make different variation of this recipe using different filling. Others low-carb vegetables that I recommend are:

  • Kale
  • Asparagus
  • Small broccoli florets
  • Fried bacon and onion

How to store and rewarm a keto quiche?

This keto spinach quiche is not different from other classic quiche recipes. Therefore it stores really well in the fridge for up to 4 days. I store the quiche in its dish and wrap the top with cling wrap. To rewarm your quiche, place a slice of quiche on a baking tray and rewarm in the oven 325F (160C) for 10 minutes or until the crust crisps. You can also freeze quiche slices, in individual airtight containers or wrap them into plastic wrap. Great news, you don’t have to defrost the quiche slices, pop them in the warm oven as mentioned above until hot and crispy, about 12 minutes.

keto cheese quiche

Serve the quiche

This keto quiche can be served any time of the day as a make-ahead keto breakfast, fulfilling brunch to break your fast or as a light dinner. The best side dishes to this quiche recipe are:

  • Dollop of sour cream
  • Lettuce

keto almond flour quiche crust

More keto spinach recipes

If you love spinach, I have a few other tasty keto spinach recipes for you to try:

Keto spinach frittata
Keto spinach frittata with feta, mushrooms, capsicum and eggs.
Net Carbs: 3.1g per serving | Serves 6
15 minutes
Check out this recipe
spinach frittata feta
low carb taco shells
Soft Low carb spinach taco shells makes a delicious replacement to regular tacos.
Net Carbs: 1.1g per serving | Serves 4
10 minutes
Check out this recipe
soft taco shell low carb spinach taco shells

If you’ve made this keto quiche recipe and you want to share a picture with all the SweetAsHoney followers, join us on my Facebook Support Group. Here I also reply to all your questions regarding my recipes or the keto diet in general. I see you there!

XOXO Carine
keto spinach quiche

Keto spinach quiche

A flakey, buttery, almond flour quiche crust filled with a moist cheesy spinach egg filling
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hr
8 serves
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Ingredients

Quiche crust

Spinach filing

  • 1 tablespoon Extra virgin olive oil or butter
  • 1/4 cup Onion chopped
  • 2 small Garlic clove crushed
  • 14 oz Fresh Spinach Leaves or frozen spinach
  • 1/2 teaspoon Salt

Egg batter

  • 6 large Egg
  • 1/2 cup Unsweetened almond milk
  • 1/4 cup heavy cream or canned coconut cream
  • 1/2 teaspoon Parsley fresh or dried
  • 5 ounces Grated Cheddar or hard grated cheese you like
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Instructions

Make the quiche crust

  • Preheat oven to 350°F (180°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.
  • In a large mixing bowl, combine the dry ingredients together: almond flour, salt and garlic powder.
  • Stir in melted butter and beaten egg at room temperature or the butter may 'cook' the egg.
  • Combine with a spatula at first then knead with your hand to form a consistent dough.
  • Place the dough ball in the center of the greased quiche pan and press the dough to cover all the pan with an even thickness of dough. Don't hesitate to take small pieces to patch holes or area that are uncovered.
  • Smoothen the crust using a spatula or back of a spoon.
  • Prick the crust all over using a fork and refrigerate the pan for 10 minutes.
  • Remove the pan from the fridge and prebake the crust for 7-9 minutes.

Spinach filling

  • Warm up olive oil or butter on medium heat in a frying pan.
  • Add onion and cook for 2-3 minutes or until translucent. Stir in crushed garlic, spinach leaves (or frozen spinach cubes) and cook until wilted.
  • Sprinkle salt and keep cooking until all the spinach water has evaporated.
  • Use a slotted spoon to remove the cooked spinach from the pan and transfer to the pre-baked quiche crust.
  • Use a fork to evenly spread the spinach all over the pan
  • In another bowl, beat eggs, cream and almond milk with a fork.
  • Pour the egg batter onto the spinach to fill the crust. Cute tip: use a fork to bring back some pieces of spinach to the top of the egg batter so we can see the spinach leaves when the quiche is baked!
  • Sprinkle grated cheddar all over the top of the quiche.
  • Bake for 40 minutes or until the egg filling is set and the cheese is melted.
  • If the sides of your crust brown too fast, cover with a piece of foil!

Storage

  • Store the leftover quiche in the fridge, in an airtight container or in the quiche pan wrapping the top with plastic wrap. Lasts for up to 4 days.
  • Freeze the quiche individually in slices, either wrapped in plastic wrap, silicon bags or airtight container.

How to rewarm quiche?

  • To rewarm the quiche, place each quiche slice onto a baking tray and place in warm oven at 325°F (160°C). Bake for 10 minutes or until hot and crispy.
Nutrition Facts
Keto spinach quiche
Amount Per Serving (1 serve)
Calories 405 Calories from Fat 317
% Daily Value*
Fat 35.2g54%
Saturated Fat 13.7g86%
Cholesterol 145mg48%
Sodium 438.2mg19%
Potassium 431.5mg12%
Carbohydrates 10.6g4%
Fiber 6.2g26%
Sugar 1.6g2%
Protein 16.4g33%
Vitamin A 5107.7IU102%
Vitamin C 14.5mg18%
Calcium 288.9mg29%
Iron 3.4mg19%
Net Carbs 4.4g
* Percent Daily Values are based on a 2000 calorie diet.

Keto spinach quiche

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