Quiche de espinacas ceto

Ingredientes

• 7 ounces almond flour
• 1.7 ounces coconut flour
• 2 small eggs or 1 large egg (whisked)
• 4 ounces melted butter
• 1/4 tsp salt
• 1 medium onion (diced)
• 10 ounces of frozen spinach
• 5.3 ounces heavy cream
• 4 medium eggs
• 5.3 ounces mozzarella cheese (grated)
• Sea salt (to taste)
• Freshly cracked black pepper (to taste)

Preparación

1. 1

   --- For the crust ---

2. 2

   To prepare the crust, combine almond flour, coconut flour, eggs, melted butter, and salt in a blender. Blend until you get a homogeneous mix.

3. 3

   Next, press the crust evenly into a 9-inch pie dish, forming both the base and the sides.

4. 4

   Poke a few holes with a fork for ventilation and cover it with parchment paper.

5. 5

   Add dry beans or pie weights to press it down, and let it chill in the fridge for about 30 minutes.

6. 6

   --- For the filling ---

7. 7

   As your crust rests, sauté the diced onions in a skillet until they turn a lovely translucent gold. Add in the frozen spinach and cook until just wilted. Set this aside for now.

8. 8

   Preheat your oven to 355°F (180°C).

9. 9

   Once heated, bake your crust for about 15 minutes or until golden. Allow it to cool on the side.

10. 10

    Now, blend heavy cream, eggs, salt, and pepper for the filling. Mix until thoroughly combined.

11. 11

    --- For the quiche ---

12. 12

    Time to assemble your quiche! First, layer sautéed spinach and onions evenly over the crust.

13. 13

    Pour creamy egg mix over this, ensuring it covers the spinach layer.

14. 14

    Sprinkle grated mozzarella cheese all over the top, ensuring an even spread.

15. 15

    Bake the quiche in the preheated oven for 25-30 minutes. You'll know it's done when the filling is firm, and the top is golden.

16. 16

    After baking, let the quiche rest for about 10 minutes. Once cooled, slice it into wedges and serve warm. Enjoy!