Quiche with spinach and tomato

Preparing the Dough

Mix almond flour (150 g), ground sesame (35 g), psyllium (8 g), salt, and melted butter (60 g).

Then add eggs (2 pcs.) and mix thoroughly.

Roll out the dough and place it in a baking dish.

Bake in a preheated oven at 180°C for 15 minutes.

Preparing the Filling

In a skillet, sauté spinach (80 g) and chopped garlic (2 cloves) in a small amount of oil until most of the water evaporates from the spinach.

Place the cooked spinach at the bottom of the baked dough.

Chop cherry tomatoes (150 g) and, if desired, onion (40 g). Add them to the spinach.

Also add cubed hard cheese (80 g).

In a separate bowl, whisk eggs (2 pcs.) with coconut cream (200 ml) and add a little salt.

Pour the resulting mixture evenly over the filling.

Baking

Place the pie in the preheated oven and bake for 30 minutes.

After baking, remove the quiche from the oven and let it cool slightly before slicing.