Discover how to make a gluten-free almond flour low carb quiche with spinach and bacon. Perfect for low-carb, keto, and gluten-free diets.
Equipment
- Convection oven
Ingredients
For the crust:
- 1 tbsp flax seeds
- 1 tbsp chia seeds
- 5 tbsp hot water add a little more if needed
- 1 cup almond flour
- ¼ tsp sea salt
For the filling:
- 9 oz spinach (250 g)
- 4 oz white onion Half onion
- 2 tbsp ricotta or cottage cheese
- 4 oz smoked bacon (100 g) cut into strips
- 2 eggs large size
- 1 pinch sea salt
- 1 pinch white pepper optional
- 1 pinch nutmeg optional
Instructions
Making the crust:
Place the chia seeds, flaxseeds, and sea salt in a bowl. Add the hot water, stir, and let rest for at least 15 minutes until the mixture thickens into a gel.
Once thickened, add the almond flour and mix well. Knead with your hands until a dough forms. Lightly wet your hands to prevent sticking.
Roll out the dough between two sheets of parchment paper until thin and even.
Transfer to a round 15 cm baking pan, pressing it evenly into the base.
Pre-bake at 200°C (390°F) for 10–15 minutes. Remove from the oven and let cool.
Preparing the filling:
In a pan with olive oil, sauté the onion (sliced) until soft. Add the bacon strips and cook until slightly golden.
Add the spinach and cook until wilted. Set aside to cool.
In a bowl, beat the eggs and mix with cottage cheese. Add the cooled vegetables and bacon, stirring to combine.
Pour the mixture over the pre-baked crust.
Bake at 180°C (350°F) for about 30 minutes, until set and lightly golden.
Let rest before slicing and serving.
Nutrition
Calories297 kcal
Carbohydrates14 g
Protein19 g
Fat21 g
Saturated fat3 g
Cholesterol97 mg
Sodium520 mg
Potassium566 mg
Fiber7 g
Sugar3 g
Vitamin A6113 IU
Vitamin C20 %
Calcium176 %
Iron4 mg
