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Peel and finely chop the onion and garlic. Heat one tablespoon of olive oil in a large pan over medium heat. Add the onions and garlic and cook for 5 minutes, or until translucent.
Rinse, drain, and roughly chop the spinach. Add the spinach to the pan and continue to cook for about 5 minutes more, or until wilted. Remove from the heat and set aside.
In a medium bowl, crack the eggs and add the heavy cream, almond milk, dried dill, and black pepper. Whisk well to combine. Set it aside.
Preheat the oven to 160°C (320°F). Grease the bottom of a 20cm (8 inch) baking dish with butter. Spread the prepared spinach evenly over the bottom of the pan and crumble the feta cheese on top.
Pour the egg mixture over the spinach and cheese. Bake for 50 minutes, or until the center comes out dry when tested with a toothpick. Let the quiche cool for about 10 minutes before removing it from the pan.
Serve immediately or store for later. It pairs perfectly with sour cream or a dollop of Greek yogurt. Enjoy!