Greek Spinach and Feta Quiche
Ingredients
- 3 cups almond flour
- 1¼ tsp salt, divided
- ½ cup butter, melted
- 3 cups thinly sliced zucchini
- 1 cup chopped onion
- 1 red bell pepper, chopped
- 1 Tbsp olive oil
- 1 (10-oz) pkg frozen chopped spinach, thawed and well drained
- 2 cloves garlic, minced
- ¾ cup crumbled feta cheese, divided
- 3 large eggs, lightly beaten
- 1 cup milk
Instructions
- Preheat oven to 350°F. Whisk together almond flour and ½ tsp salt. Stir in butter until mixture resembles coarse crumbs.
- Using your hands, press firmly into bottom and up sides of a 9-inch deep dish pie plate; refrigerate 15 minutes.
- Meanwhile, cook zucchini, onion, and bell pepper in hot oil in a large nonstick skillet over medium-high heat 6 minutes. Add spinach, garlic, and ½ tsp salt; cook 2 minutes. Spoon vegetable mixture into crust; top with ½ cup cheese.
- Combine eggs, milk, and ¼ tsp salt; pour over vegetable mixture.
- Bake 40 minutes or until a knife inserted in center comes out clean.
- Let stand 15 minutes before serving. Top with ¼ cup cheese.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Calories |
589
|
589
|
| Fat (g) | 49 | 49 |
| Sat. Fat (g) | 16 | 16 |
| Protein (g) | 21 | 21 |
| Carb (g) | 19 | 19 |
| Fiber (g) | 9 | 9 |
| Sodium (mg) | 884 | 884 |
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