Low-carb Spinach Quiche

Welcome back to a new Gluten Free Weekend recipe! To continue the keto trend, this weekend I'm sharing a new HEALTH BOMB, on the savory side.

I came up with this recipe because I wanted to combine a tasty recipe that would represent the Italian tradition and colours, while reducing carbs to make the usual recipe more keto friendly.

So what's the main change compared to the usual recipe? One magic word: ALMONDS! Not only it serves the purpose of reducing the grain component, but I also love the nutty hint it produces!

Super easy to bake, and by the way the crust is vegan, so you can use this base with any type of filling you prefer!

Ingredients (10 portions)

• 500 gr spinach

• A dozen cherry tomatoes

• 1 leek

• 200 ml milk

• 2 Eggs

• Cheese (100 gr grated soft cheese or mozzarella, and 30 gr of parmesan)

• Salt and pepper to taste

• 150 gr grounded almond

• 50 gr millet flour

• 40 gr grounded chickpeas

• 10 gr xanthan gum

• 25 gr olive oil

• 5 gr salt

• 100 ml water

1. Start from the crust: mix the dry ingredients in a bowl: the flours, salt and xanthan gum. Add the oil and mix with a fork. Pour in the water, start mixing with the fork and continue with the hands until you can form a smooth ball. Wrap in cling film and keep in the fridge for 1 hour.

2. Briefly stir-fry the leek for 5 minutes (in olive oil) then add spinach (with a garlic clove if you like) and cook for a couple of minutes. They will have to be tender but not over-cooked.

3. Whisk the eggs and the milk in a bowl, add salt and pepper to taste, then add the soft cheese and half of the parmesan. Combine the vegetables with the milk and egg mixture.

4. Roll the dough until 3-4 mm thick and create the base of the quiche in a rounded tin, covered in baking paper. I usually roll the dough between 2 sheets of baking paper and then transfer the dough together with the bottom baking sheet.

5. Adjust the shape on the sides (it should be around 5 cm high), create some wholes in the dough with a fork, then pour the filling. Place the cherry tomatoes on top (create the shape of motif that you prefer) and lastly sprinkle the rest of the parmesan on top.

6. Bake in pre-heated oven at 180 °C for 45 minutes.

TIPS: Make sure you let the quiche cool down at least 45 minutes before serving. It's perfectly ok to preserve the quiche in the fridge for 24 hours, if you want to keep it for longer you can freeze it instead.

Have you tried it? Do you have any suggestions? Leave your comment!