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Keto Spinach and Ricotta Quiche

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Total Time: 1 hour 20 minutes (Active: 25 minutes, Inactive: 55 minutes)
Difficulty: Easy
Intensity: Low-Effort, High-Reward
Category: Breakfast, Brunch, Lunch, Dinner (It’s that versatile!)
Servings: 8 generous slices
Author: [Your Website/Blog Name]

A Note From the Kitchen

This isn’t just another quiche; it’s your new keto kitchen staple. Perfectly creamy, richly flavored, and encased in a buttery, nutty crust that defies its carb-free nature, this quiche proves that comfort food needs no compromise. Whether you’re meal-prepping for the week or hosting a leisurely brunch, this dish delivers elegance and satisfaction without the guilt. Let’s make a quiche that’s as nourishing as it is delicious.

Ingredients

For the Almond Flour Crust:

  • 1 ½ cups (150g) finely ground almond flour

  • ¼ cup (30g) coconut flour

  • ⅓ cup (75g) unsalted butter, cold and cubed

  • 1 large egg

  • ¼ teaspoon sea salt

For the Ricotta & Spinach Filling:

  • 1 tablespoon (15ml) olive oil or butter

  • 4 cups (120g) fresh spinach, roughly chopped

  • 2 cloves garlic, minced

  • 1 cup (250g) whole milk ricotta cheese, well-drained

  • 4 large eggs

  • ½ cup (120ml) heavy cream

  • ½ cup (50g) grated Parmesan cheese

  • 1 cup (115g) shredded mozzarella cheese, divided

  • ¼ teaspoon ground nutmeg

  • ½ teaspoon smoked paprika

  • Salt and freshly ground black pepper, to taste

Equipment

  • 9-inch pie dish or tart pan (preferably with a removable bottom)

  • Food processor or mixing bowls

  • Skillet

  • Whisk

  • Measuring cups and spoons

Step-by-Step Instructions

Part 1: The Foolproof Keto Crust (15 minutes + chilling)

  1. Prepare: Preheat your oven to 350°F (175°C). Have your pie dish ready.

  2. Combine: In a food processor, pulse the almond flour, coconut flour, and salt until blended. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.

  3. Bind: Add the egg and pulse again until the dough starts to clump together and form a ball.

  4. Press: Transfer the dough to your pie dish. Using your fingers and the flat bottom of a cup, press it firmly and evenly into the bottom and up the sides. The dough is forgiving—just patch any holes.

  5. Pre-Bake (Blind Bake): Prick the base all over with a fork. Bake for 12-15 minutes, or until just set and beginning to turn golden. Remove and let it cool slightly while you make the filling. Reduce oven temperature to 325°F (160°C).

Part 2: The Luxurious Filling (15 minutes)

  1. Sauté Spinach: In a skillet over medium heat, warm the olive oil. Add the minced garlic and sauté for 30 seconds until fragrant. Add the chopped spinach and cook, stirring, until just wilted and any liquid has evaporated, about 3-4 minutes. Set aside to cool.

  2. Create the Custard Base: In a large mixing bowl, whisk the ricotta cheese until smooth. Add the 4 eggs, one at a time, whisking well after each. Whisk in the heavy cream until the mixture is homogenous.

  3. Season & Combine: Stir in the grated Parmesan, ½ cup of the mozzarella, nutmeg, paprika, salt, and pepper. Squeeze any excess moisture from the cooled spinach and fold it gently into the custard.

Part 3: Assembly & Baking (40-45 minutes)

  1. Fill & Top: Pour the filling into the slightly cooled pre-baked crust. Spread it evenly. Sprinkle the remaining ½ cup of shredded mozzarella over the top.

  2. Bake: Place the quiche on the middle rack of your 325°F (160°C) oven. Bake for 40-45 minutes, or until the center is just set (a slight jiggle is okay) and the top is puffed and beautifully golden brown.

  3. The Crucial Rest: This is the secret to perfect slicing! Remove the quiche from the oven and let it cool in the pan on a wire rack for at least 20-25 minutes. It will continue to set as it cools.

Serving & Storing

  • Serve: Slice into 8 wedges. Enjoy warm, at room temperature, or even cold. It’s fantastic with a simple side salad dressed with lemon vinaigrette.

  • Store: Cool completely, then cover tightly with plastic wrap or transfer slices to an airtight container. It will keep in the refrigerator for up to 4 days.

  • Reheat: Warm slices gently in a microwave for 60-90 seconds or in a 300°F (150°C) oven for 10-15 minutes until heated through.

  • Freeze: This quiche freezes beautifully! Wrap individual slices in parchment paper and place in a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Nutritional Information (Per Serving / 1 Slice)

  • Calories: 415 kcal

  • Total Carbohydrates: 8g

  • Dietary Fiber: 4g

  • Net Carbs: 4g (The key keto metric!)

  • Protein: 18g

  • Total Fat: 36g

  • Saturated Fat: 15g

  • Cholesterol: 195mg

  • Sodium: 320mg

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