Keto Asparagus Spinach Quiche
Nothing says spring like asparagus, and this keto quiche is a mouthwatering recipe. Made with a lupin flour crust and an asparagus spinach filling with Feta cheese makes this a hearty savoury low carb vegetarian dish.
Prep Time25 minutes mins
Cook Time40 minutes mins
Pastry chilling time10 minutes mins
Total Time1 hour hr 15 minutes mins
Course: Main Course
Cuisine: Gluten Free, Low carb, Vegetarian
Keyword: low carb vegetarian, lupin flour recipes
Servings: 8 slices
Calories: 400kcal
Quiche Crust
- 1 ½ cups lupin flour
- ½ cup butter
- 1 tablespoons apple cider vinegar
- ½ teaspoon xanthan gum
- 1 medium egg
- 2 oz cream cheese
- ½ teaspoon salt
Filling
- 8 oz asparagus spears
- 4 spring onions trimmed and chopped
- 1 cup Frozen spinach, defrosted
- 1 cup heavy cream
- 5 large eggs
- 1 cup Feta cheese crumbled or cut into cubes
- ½ teaspoon salt
- 1 teaspoon black pepper
- ¼ teaspoon nutmeg, ground
Make the quiche crust
Place all ingredients in the food processor and pulse until you have a solid dough. It may be a bit sticky.
Remove the dough from the food processor and wrap in parchment paper. Chill in the fridge for at least 10 minutes to firm up before rolling.
Place the pastry dough in between two layers of parchment paper and roll out to the size of the pie dish.
To place the pie crust in the baking dish, place the baking dish upside down over rolled pie crust. Hold one hand on the dish and slide your hand under the bottom parchment paper. Flip so the pie pan is on the bottom and pastry is on top.
Remove the parchment paper and press down the edges. If the pastry cracks or splits, press them together.
Prick the base with a fork to stop the pastry rising when cooking.
Bake for 13-15 minutes at 180C/350F degrees until golden.
Remove from the oven until the case is ready to be filled.
Make the filling
Cook the asparagus spears by either air frying, grilling or steaming. Slice and chop (for a prettier quiche. We reserve spears for the topping, the others to be chopped with the filling)
In a medium mixing bowl add the eggs and cream and beat until smooth. Add the seasoning to the egg mixture.
Place the defrosted spinach, choppe spring onions, any chopped asparagus and Feta cheese into the low carb quiche crust case.
Pour the egg mixture over the vegetables.
Layer the asparagus spears on top.
Bake for 30-40 minutes at 180C/350F degrees until the top of the quiche is golden and firm.
Makes 8 slices at 4g net carbs per slice
The net carbs will be the total carb count minus the fibre count. Carb count excludes sugar alcohols.
Any nutritional analysis on the website is based on an estimate, calculated by Spoonacular from the individual ingredients in each recipe. Variations may occur for various reasons, including product availability and food preparation. We make no representation or warranty of the accuracy of this information.
Serving: 1slice | Calories: 400kcal | Carbohydrates: 13g | Protein: 19g | Fat: 34g | Fiber: 9g