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Spinach and Goat Cheese Quiche

From IJN Passover Foods

Servings 6

Ingredients

For crust:

  • 2 C almond flour
  • 1/2 tsp. salt
  • 2 TB melted coconut oil, plus more for greasing pan
  • 1 large egg, whisked
  • 1 TB fresh rosemary

For quiche:

  • 1 medium shallot, diced
  • 1 C fresh spinach
  • 1 TB olive oil
  • 6 large eggs
  • 1 C milk
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper flakes
  • 1/4 tsp. ground nutmeg RMJ added
  • 1/2 C goat cheese, crumbled

Instructions

  1. Preheat oven to 375ºF. Grease a 9-inch pie pan and set aside.
  2. In a large bowl, combine almond flour and salt. Then add in remaining ingredients and mix into a shaggy ball. Press the dough into the bottom and sides of the 9-inch pie pan. Bake for 15 minutes or until lightly browned. Cool.
  3. Meanwhile, make the filling. Heat a large sauté pan over medium heat and heat olive oil. Add shallots and sauté for 5-7 minutes until translucent. Add spinach and sauté just until slightly wilted, about 30 seconds. Transfer to a plate to cool.
  4. In a large mixing bowl, whisk together eggs, milk, salt and red pepper flakes. Stir in the cooled spinach mixture and goat cheese.
  5. Pour the mixture in the crust and bake for 35 minutes or until the quiche is firm and just barely jiggles.
  6. Serve warm or at room temperature.

Recipe Notes

The IJN Passover Foods recipe mistakenly instructed to use coconut oil. Olive oil should be used, updated here.