Keto Spinach Quiche with Almond Flour

This 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 for breaking your morning fast or for bringing to a brunch with friends.

What’s A Keto Spinach Quiche?

A Keto Spinach Quiche is a French-inspired pie made with a buttery crust and filled with a rich, cheesy, egg-filled spinach batter.

This spinach quiche with almond flour crust is much lower in carbs than a traditional quiche. It contains only 4.4 grams of net carbs per serving.

Are All Quiches Keto?

I am pretty sure you wonder if you can eat a quiche on your keto journey. Most keto quiche fillings are usually quite keto-friendly as they are made of eggs and cream.

Then if the other additions 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 A Keto Spinach Quiche

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.

You can also use my keto pie crust.

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.

Ingredients

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.

Pre-Baking

This quiche uses a press-in crust. It means you don’t have to roll the dough, simply press it 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 350°F (180°C).

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, it will release a significant volume of water and soften the crust.

That’s why it is recommended to stir-fry spinach before adding it to 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 the filling is set.

Frequently Asked Questions

Can I use this recipe to make other keto quiches?

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

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

Serving The Quiche

This keto quiche can be served any time of the day as a make-ahead keto breakfast, fulfilling brunch to breaking your fast, or as a light dinner.

The best side dishes to this quiche recipe are:

• A dollop of sour cream
• Lettuce

Storage Instructions

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 at 325°F (160°C) for 10 minutes or until the crust crisps.

You can also freeze quiche slices in individual airtight containers or wrap them in 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.

More Keto Spinach Recipes

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

Keto Frittata

Spinach Quiche (by a true Lorraine Chef)

Spinach Mushroom Omelette

Quiche Florentine

Vegan Spinach Avocado Dip

Keto Green Smoothie with Spinach and Avocado

Keto Strawberry Spinach Salad with Hot Bacon Dressing

Keto Taco Shells

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Keto Spinach Quiche

4.4gNet Carbs

This Keto Spinach Quiche is a flakey, buttery, almond flour quiche crust filled with a moist cheesy spinach egg filling.

Author: Carine Claudepierre

Prep: 20 minutes mins

Cook: 40 minutes mins

Total: 1 hour hr

Yield: 8 servings

Serving Size: 1 serving

Nutrition Snapshot

Net Carbs 4.4g

Fat 35.2g

Protein 16.4g

Calories 405kcal

4.98 from 409 votes

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Want My Kitchen Equipment?

10-Inch Loose Base Pie Pan

Measuring Cups Set

Mixing Bowls

Silicone Spatula

Slotted Spoon

Ingredients

US Customary – Metric

Quiche crust

• ▢ 2 ½ cups Almond Flour
• ▢ 1 large Egg
• ▢ ¼ cup Unsalted Butter or coconut oil
• ▢ ¼ teaspoon Salt
• ▢ ¼ teaspoon Garlic Powder

Spinach filing

• ▢ 1 tablespoon Extra Virgin Olive Oil or butter
• ▢ ¼ cup Onion chopped
• ▢ 2 small Garlic Cloves crushed
• ▢ 14 oz Fresh Spinach Leaves or frozen spinach
• ▢ ½ teaspoon Salt

Egg batter

• ▢ 6 large Eggs
• ▢ ½ cup Unsweetened Almond Milk
• ▢ ¼ cup Heavy Cream or canned coconut cream
• ▢ ½ 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 the 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: 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 thick dough.
• Place the dough ball in the center of the greased quiche pan and press the dough to cover the whole pan with an even thickness of the dough. Don't hesitate to take small pieces to patch holes or areas that are uncovered.
• Smoothen the crust using a spatula or the 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 some 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 it 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, silicone bags, or airtight containers.

How to rewarm the quiche?

• To rewarm the quiche, place each quiche slice onto a baking tray and place in a warm oven at 325°F (160°C). Bake for 10 minutes or until hot and crispy.

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Nutrition

Serving Size: 1 serving

Yield: 8 servings

Serving: 1servingCalories: 405kcal (20%)Carbohydrates: 10.6g (4%)Fiber: 6.2g (26%)Net Carbs: 4.4gProtein: 16.4g (33%)Fat: 35.2g (54%)Saturated Fat: 13.7g (86%)Cholesterol: 145mg (48%)Sodium: 438.2mg (19%)Potassium: 431.5mg (12%)Sugar: 1.6g (2%)Vitamin A: 5107.7IU (102%)Vitamin C: 14.5mg (18%)Calcium: 288.9mg (29%)Iron: 3.4mg (19%)