Easy Low Carb Spinach And Feta Quiche Food

SPINACH FETA QUICHE

Steps:

• Preheat oven to 350*. In a bowl toss together the almond flour, salt and garlic powder. Melt butter in microwave safe dish. Pour melted butter over almond flour mixture. With a fork, mix all together.
• In a low round dish (11"-12" wide...it's bigger than a regular 9' pie dish) a press the mixture evenly into the bottom of the dish and up the sides. Use the bottom of a flat glass or the back of a spoon to smooth and evenly distribute your crust while cleanly finishing the top edge of the dish.
• *** The size of your tin or baking dish matters. IF you use a regular 9" pie dish you will have too much of the egg mixture filling. You can use any size tin you like, just adjust your baking time (deeper dish requires a little more time to cook the center...and a shallow wider dish will be closer to my time line originally stated in the recipe).
• With a fork poke several holes in the bottom of the pie to help prevent any bubbling. Place in 350* oven for 10 or so minutes. You don't need to brown the crust at this point as you will be putting it back in the oven later.
• Once the crust is done take out to cool a bit. You can put in fridge to cool some more while you are prepping the filling.
• While the crust is baking chop the onion, (i like a smaller chop for quiche). In a large skillet heat a tsp of olive oil and the gently saute the onion for 5-6 minutes or until the onion has softened.
• With the heat still going on the onions add another tsp of olive oil. Then add the spinach to the pan in big handfuls. It will seem like a lot of spinach, but as you toss the fresh spinach into the hot pan with the onion and the olive oil the spinach will begin to wilt down.
• Wilt and soften the spinach completely down, constantly stirring into the onion. Turn off heat and set aside.
• In a large bowl combine eggs, cream, salt and pepper. With a hand mixer beat the egg mixture until frothy (about 3 mins on low).
• In the cooled pie crust add each of the ingredients in layers. First ½ the spinach and onion, ½ the feta cheese. Then gently pour the 1/2 the egg mixture over the top of the spinach and feta. Then layer the other half of the spinach and onion. Drizzle the other half of the egg mixture over the second layer of spinach. Sprinkle on top the remaining feta cheese.
• Carefully place quiche dish on lower rack in 350* oven for 30 minutes. Then move your spinach feta quiche to upper rack for another 15 or so minutes.
• **Oven times and depth of you dish matter when it comes to bake time. The deeper the dish the longer time to bake. The key is to have the center of your quiche set...so watch it the last 15minutes to gauge the center firmness.
• Remove from oven when the center is set and let cool. Serve with a gorgeous french bistro side salad and sliced avocado.
• This quiche is great for dinner, a ladies luncheon, breakfast or really anytime.

SPINACH & FETA QUICHE

Steps:

• Heat oven to 375°F.
• In large skillet, saute onion and garlic in butter, app. 5 minuets or until just soft. Remove from heat.
• Stir in 6 oz. cheddar, the feta cheese, mushrooms, and spinach. Mix well; place into pie crust.
• In medium bowl, whisk together the eggs, milk, salt, and pepper. Pour over spinach mixture, poking holes to allow the egg mixture to seep inches.
• Bake 15 minutes. Top with remaining 6 oz. cheddar, continue baking 40 minutes, or until knife inserted in center comes out clean.

EASY LOW-CARB SPINACH AND FETA QUICHE

Steps:

• Pre-heat oven to 190 degrees celcius.
• Cook spinach until tender. Drain, rinse with cold water, squeeze dry and roughly chop.
• Beat together soured cream and eggs, stir in feta cheese, chives and season with salt and pepper. Add spinach and pine nuts and sultanas if your are using them.
• Pour into a ceramic dish, sprinkle with parmesan and bake for 30-35 minutes until firm and golden brown.