Low Carb Creamy Spinach Quiche

This Low Carb Creamy Spinach Quiche delivers all the rich, custardy comfort of classic quiche while staying strictly keto. A nutty almond flour crust supports a silky egg and heavy cream filling packed with sautéed spinach and melted cheese for satisfying fat, protein, and flavor. The spinach adds gentle earthiness, the cheese brings savory richness, and the custard bakes up tender and creamy without being rubbery. With a lightly crisp, low-carb crust and a soft, indulgent center, this versatile quiche works for breakfast, brunch, dinner, or sliced into bite-sized squares for snacks and appetizers, all without compromising your keto goals.

Course Breakfast, Brunch, Dinner, Snack

Cuisine American, Keto, Low Carb

Keyword almond flour crust, crustless quiche alternative, keto quiche, low carb quiche, spinach quiche

Prep Time 20

Cook Time 40

Total Time 1

Servings slices

Calories 340kcal

Equipment

9 inch pie dish
Mixing Bowls
Skillet
Whisk
measuring cups and spoons
Oven

Ingredients

Almond Flour Crust

1 1/2 cups blanched almond flour
1/4 cup grated Parmesan cheese
1/4 teaspoon fine sea salt
1/4 teaspoon garlic powder optional
1/4 cup unsalted butter melted and slightly cooled
1 large egg lightly beaten

Creamy Spinach Filling

6 large eggs
3/4 cup heavy whipping cream
1 cup shredded Gruyère or Swiss cheese divided
1/2 cup shredded sharp cheddar cheese
8 ounces frozen chopped spinach thawed and very well squeezed dry
2 tablespoons unsalted butter
1/4 cup finely chopped yellow onion
1 clove garlic minced
1/2 teaspoon fine sea salt or to taste
1/4 teaspoon black pepper or to taste
1/8 teaspoon ground nutmeg optional, enhances the spinach and cream

Instructions

Preheat the oven to 350°F and lightly grease a 9 inch pie dish.
Combine the almond flour, Parmesan, salt, and garlic powder in a mixing bowl and stir to blend.
Pour in the melted butter and beaten egg and mix until the dough is evenly moistened and holds together when pressed.
Press the almond flour mixture firmly and evenly into the bottom and up the sides of the prepared pie dish to form a crust.
Bake the crust for 10 to 12 minutes until it is just starting to turn light golden at the edges, then set it aside to cool slightly while you prepare the filling.
Heat the butter in a skillet over medium heat and add the chopped onion, cooking until softened and translucent, about 3 to 5 minutes.
Add the minced garlic and cook until fragrant, then stir in the well squeezed spinach and cook for another 2 to 3 minutes to evaporate excess moisture before removing the pan from the heat to cool slightly.
In a large mixing bowl whisk together the eggs, heavy cream, salt, pepper, and nutmeg until smooth and well combined.
Stir in the Gruyère or Swiss cheese, cheddar cheese, and the cooled spinach mixture until everything is evenly distributed in the custard base.
Pour the filling into the pre baked almond flour crust and smooth the top with a spatula if needed.
Bake the quiche for 25 to 30 minutes until the edges are set, the center still has a slight jiggle, and the top is lightly golden, then remove from the oven and let it rest for at least 10 minutes to finish setting before slicing.
Slice the quiche into wedges and serve warm, at room temperature, or chilled as desired.

Notes

For the best texture, be sure to squeeze as much water as possible from the thawed spinach so the filling stays creamy instead of watery. The quiche can be made ahead, cooled completely, and refrigerated for up to 4 days or frozen tightly wrapped for up to 2 months. Reheat slices gently in a 350°F oven until warmed through to help keep the almond flour crust crisp. Feel free to switch up the cheese, using all Swiss, all cheddar, or another keto friendly melting cheese such as mozzarella or provolone while keeping net carbs low and fat content high.

Nutrition