Almond Crust Quiche (Spinach) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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A regular spinach quiche, with an almond crust for those on a low carb diet or the gluten intolerant Ingredients:
1 cup almond meal |
3 tablespoons olive oil |
1/4 cup ice water |
3 eggs |
6 ounces frozen spinach, thawed |
14 ounces canned artichoke hearts |
1/2 cup low-fat ricotta cheese |
1/4 cup low-fat sour cream |
4 ounces cheese (i used italian blend) |
3 tablespoons parmesan cheese |
Directions:
1. Mix almond flour and salt with fork.
2. Beat oil and water with whisk or fork to thicken.
3. Pour into flour and mix with fork.
4. Press into 9 pie crust. I prefer to bake the shell alone for 15 minute.
5. Mix all ingredients (except parmesan) and pour into the crust.
6. Bake for 30-40 minutes 350 celsius or until done.
7. Top with parmesan.
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