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.