Quiche de espinacas cetogénica

Ingredientes

• 2 1/2 cups Almond Flour
• 1 large Egg
• 1/4 cup Unsalted Butter (or coconut oil )
• 1/4 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1 tablespoon Extra Virgin Olive Oil (or butter)
• 1/4 cup Onion (chopped)
• 2 small Garlic Cloves (crushed)
• 14 oz Fresh Spinach Leaves (or frozen spinach)
• 1/2 teaspoon Salt
• 6 large Eggs
• 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)

Preparación

1. 1

   --- Make the quiche crust ---

2. 2

   Preheat oven: Preheat the oven to 350°F (180°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.

3. 3

   Mix Dry Ingredients: In a large mixing bowl, combine the dry ingredients: almond flour, salt, and garlic powder.

4. 4

   Add egg: Stir in melted butter and beaten egg at room temperature, or the butter may 'cook' the egg.

5. 5

   Combine with a spatula at first, then knead with your hand to form a thick dough.

6. 6

   Press-in 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.

7. 7

   Smoothen dough: Smoothen the crust using a spatula or the back of a spoon.

8. 8

   Prick crust and refrigerate: Prick the crust all over using a fork and refrigerate the pan for 10 minutes.

9. 9

   Prebake: Remove the pan from the fridge and prebake the crust for 7-9 minutes.

10. 10

    --- Spinach filling ---

11. 11

    Warm up oil: Warm some olive oil or butter on medium heat in a frying pan.

12. 12

    Cook vegetables: 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.

13. 13

    Salt: Sprinkle salt and keep cooking until all the spinach water has evaporated.

14. 14

    Remove Spinach: Use a slotted spoon to remove the cooked spinach from the pan and transfer it to the pre-baked quiche crust.

15. 15

    Spread Spinach: Use a fork to evenly spread the spinach all over the pan.

16. 16

    Prep Egg Batter: In another bowl, beat eggs, cream, and almond milk with a fork.

17. 17

    Pour Egg Batter: 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!

18. 18

    Sprinkle Cheese: Sprinkle grated cheddar all over the top of the quiche.

19. 19

    Bake for 40 minutes or until the egg filling is set and the cheese is melted.

20. 20

    Cover: If the sides of your crust brown too fast, cover with a piece of foil!

21. 21

    --- Storage ---

22. 22

    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.

23. 23

    Freeze the quiche individually in slices, either wrapped in plastic wrap, silicone bags, or airtight containers.

24. 24

    --- How to rewarm the quiche? ---

25. 25

    Rewarm: 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.