How To Make A Low Carb Quiche

low carb quiche

When you are trying to reduce the carbohydrates in your diet, you will still want to keep your menu interesting and good tasting. Eggs are a great breakfast or lunch item when you are low “carbing” but a good way to make them more diverse is to use them in a quiche. To keep it low carb, you need to make the crust with low carb ingredients, such as almond flour.

I actually prefer this crust to a regular pie crust for quiche and I love the flavors of spinach and feta cheese together. I hope you like this low carb quiche combination also.

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Spinach And Feta Cheese Quiche

  • Servings: 6-8
  • Difficulty: easy
  • Print

A delicious low carb quiche great for lunch, dinner or even breakfast.

Recipe shared by: JOVINA COOKS

Crust Ingredients:

  • 2 cups almond flour
  • 3 tablespoons cold salted butter, diced into small cubes
  • 1 egg
  • 1/2 teaspoon Greek seasoning (or 1/2 teaspoon Italian seasoning), optional

Filling Ingredients:

  • 16 oz. fresh baby spinach leaves
  • 2 tablespoons olive oil
  • 1 cup crumbled feta cheese
  • 1/2 cup finely diced sweet onion
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried dill
  • 1 teaspoon finely grated lemon zest
  • Freshly ground black pepper, to taste
  • 5 large eggs
  • 3/4 cup heavy cream


  1. Preheat the oven to 325 degrees F.
  2. Place all crust ingredients in a medium bowl. Cut butter and egg into the almond flour with a pastry cutter until the flour is thoroughly moistened. Press the crust mixture into a greased 9.5″ or 10″ pie pan using your hands and fingertips. Bake for approximately 15 minutes or until lightly browned; remove from the oven and set aside to cool.
  3. Increase the oven temp to 375 degrees F. In a non-stick skillet, saute onions and garlic in olive oil until tender; remove to a mixing bowl and set aside to cool. In the same skillet, saute spinach, just until wilted.
  4. Place the spinach in the bowl with the onions and garlic; leave at room temperature until cool. Add feta, dill, lemon zest, pepper, eggs, and cream to the cooled spinach. Mix until well combined. Pour the mixture into the baked crust.
  5. Place the pie pan on a baking sheet and bake for about 45 minutes; or until the filling is lightly brown and slightly puffed. Remove to a cooling rack to cool. Serve warm or at room temperature.



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