Ingredients
Pie crust
- 1¼ cups (5 oz.) almond flour
- 3 tbsp sesame seeds
- 1 tbsp ground psyllium husk powder
- ½ tsp salt
- 1½ oz. butter
- 1 egg
Egg batter
- 5 eggs
- 1 cup heavy whipping cream or sour cream
- 1 cup (4 oz.) cheddar cheese, shredded
- ½ tsp salt and pepper
Spinach and goat cheese filling
- 7 oz. (6½ cups) baby spinach
- 1 tbsp butter
- 1 garlic clove, finely chopped
- 1 pinch ground nutmeg (optional)
- ½ tsp salt and pepper
- 6 oz. goat cheese, sliced
Instructions
- Preheat the oven to 350°F (175°C).
- Mix all the ingredients for the pie crust in a food processor or in a bowl with your hands until a dough forms.
- Using the bottom of a measuring cup or your fingers, press the crust into the bottom and up the sides of a 9″ (23 cm) pie pan or springform pan.
- Pre-bake the pie crust for 10 minutes or until golden.
- Whisk together the eggs, whipping cream, cheese, salt, and pepper.
- Add butter to a large frying pan over medium-high heat. Sauté the garlic and spinach until soft. Season with salt and pepper.
- Distribute the spinach over the pre-baked pie crust. Pour the egg and cream mixture on top. Top with goat cheese. Bake for 30-40 minutes or until set and the cheese turns golden.
- Let the pie rest for at least 15 minutes to set before slicing into it.
Tip
You could substitute kale, Swiss chard, or even mustard greens for the spinach.