Low carb spinach and pea quiche

Do you crave a melt-in-the-mouth quiche but are worried about the calories? Try my low carb version which is grain free and super easy to make!

Quiche crust

1 cup almond flour

4 tbsp coconut flour

1 tbsp ground psyllium husk powder

1 tsp baking powder

1 pinch Himalayan pink salt

3 tbsp coconut oil

1 egg

4 tbsp water

Filling

2 cups of spinach

1 red onion

1 clove of garlic, minced

1 cup of peas

3 eggs

200g goat's feta

100g of parmesan, grated

A pinch of grated nutmeg

Method

Preheat oven to 180c. Prepare the quiche crust by adding dry ingredients to a mixer and then adding wet ingredients until a smooth dough forms. Line a 10-inch spring form tart case with parchment, roll out dough and place inside tart case. Bake for 15 minutes until crisp. Let the pastry cool. Then fry red onion in a little olive oil until soft, add minced garlic and spinach until wilted. Stir in peas, let cool a little before adding whisked eggs and feta. Pour into pastry case, top with parmesan and nutmeg and bake for 30 minutes or until set.