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Low-Carb Spinach Quiche with Cauliflower Crust

Low-Carb Spinach Quiche with Cauliflower Crust

A classic French quiche crust is made with flour and butter, but I swapped in cauliflower! Not only is it low-carb, you get to eat more veggies, and it still bakes up golden and crisp. Paired with the soft, tender spinach and egg filling, it's really nourishing and satisfying. This recipe makes one 9-inch quiche, so it's also perfect for meal prep~ Frozen cauliflower rice is now sold at big-box stores and even convenience stores, but you can also use fresh cauliflower.

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Important tips: 1. Be sure to grease the pan, or the crust will stick and won’t come out. 2. Let the baked quiche cool completely at room temperature before unmolding so it stays in one piece (straight out of the oven it’s very hot and will break apart if you unmold it).

Low-Carb Spinach Quiche with Cauliflower Crust

Prep
30 min
Cook
45 min
Total
1 hr 15 min
Servings
6

Ingredients

Pie Crust

Fillings

Instructions

Prepare the cauliflower rice

  1. Fresh cauliflower: cut off the florets, wash them, and pulse in a food processor until they look like grains of rice.

  2. Frozen cauliflower rice: no need to chop or thaw.

  3. Cook the cauliflower: cook the fresh or frozen cauliflower rice, either in the microwave for about five minutes or in a skillet.

Make the crust

  1. Pulse the cooled cauliflower rice in a food processor (optional, for a finer texture).

  2. Put the cauliflower rice in a strainer bag and squeeze out the water. The drier the better!

  3. In a large bowl, combine the squeezed cauliflower rice with the rest of the ingredients (almond flour, Parmesan, garlic powder, salt, and egg) and mix well.

  4. Prepare a 9-inch tart pan with a removable bottom and brush it with a thin layer of oil (so the crust doesn't stick when you unmold it). Add the mixture and use a fork and your hands to press it evenly over the bottom and up the sides of the pan.

  5. Bake the crust at 220°C (425°F) for 15-18 minutes.

Make the filling

  1. Heat the olive oil in a skillet, add the onion, and saute until translucent (about 2-3 minutes). Add the mushrooms and spinach and cook through, season with salt and black pepper, then transfer to a plate and set aside.

  2. In another bowl, beat the 5 eggs, then add the feta and the cooked filling (leave out any liquid from the filling).

Assemble

  1. Take the baked crust, pour in the filling, and use a fork to spread it out evenly.

  2. Lower the oven to 190°C (375°F) and bake the quiche for 45 minutes.