Pumpkin Quiche with Spinach
A gluten-free quiche with a pumpkin crust and a spinach, egg and cheese filling for a keto-friendly menu.
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Inventory: Blender, Mixer
465
Servings: 8 (1 serving ≈ 176 gram)
Digestion time: 3 hour
Complete protein: ✔
Grate 700 g of pumpkin, mix it with one egg, rice flour and olive oil, and press into an oiled pan. Bake the crust for 30 minutes at 150°C.
Whisk six eggs with the spinach, almond milk, salt, pepper and Parmesan. Pour the filling over the crust and bake for another 20–25 minutes at 180°C. Cool before serving.
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