The Keto Spinach and Ricotta Quiche is a delicious, satisfying, and low-carb dish perfect for anyone following a ketogenic lifestyle. Packed with creamy ricotta, fresh spinach, and a touch of Parmesan, it delivers rich flavor without compromising your carb limits. This quiche features a keto-friendly crust alternative that keeps carbs low while still offering a firm, crisp texture—unlike traditional high-carb quiche crusts.
It reheats beautifully, making it an excellent option for meal prep, and is ideal for breakfast, brunch, busy weekdays, family gatherings, or dinner. Every bite blends the smooth creaminess of ricotta, the earthy taste of spinach, and the custard-like richness of seasoned eggs for a savory, comforting filling.
This recipe also stores exceptionally well. You can freeze it for 20–30 days, and it’s delicious even when served chilled.
Ingredients
Equipment
Method
- Warm the oven to 350°F (175°C).
- Stir melted butter, a pinch of salt, almond flour, and egg in a bowl till the dough firms up.
- Blend into a quiche pan(nine-inch) equally.
- Please place it in the oven for 8 to 10 minutes, until lightly browned.
- Put the butter or olive oil in the pan to heat up.
- Include garlic, cook for almost one to two minutes, then whisk in spinach.
- Cook till faded.
- Put it away from the flame and place it on the counter to chill slightly.
- Stir ricotta, pepper, egg, nutmeg, heavy cream, salt, and parmesan in a bowl.
- Cover it with chilled spinach mixture.
- Equally distribute the mixture after inserting it into the baked crust.
- Bake it in the oven for almost thirty-five to forty-five minutes till the surface is the custard is set and browned.
- Use a knife to check how well it’s done; it will come out clean.
- Before slicing, leave the quiche for ten minutes.
Notes
NUTRITIONAL FACTS:
- Sodium: 320 mg
- No. of calories: 290 kcal
- Net carbs: 4 g
- Fiber: 2 g
- Sugar: 1 g
- Fats: 24 g
- Proteins: 14 g
- One single portion: 1 slice
- Total carbs: 6 g
Keto Spinach and Ricotta Quiche
INGREDIENT NOTES & KETO SUBSTITUTIONS
EGGS:
Eggs provide structure and protein for the quiche. For a fluffier texture, separate the yolks and whites, then fold the whipped whites back into the mixture.
SPINACH:
Fresh spinach gives the best flavor and texture. Frozen spinach may be used, but be sure to drain it thoroughly to prevent a watery quiche.
HEAVY CREAM:
Heavy cream enriches the custard. For a dairy-free keto alternative, substitute with coconut cream.
RICOTTA CHEESE:
Ricotta adds creaminess and protein. Low-fat ricotta can be used, but it may make the quiche slightly drier.
ALMOND FLOUR CRUST:
A low-carb alternative to traditional flour crusts. Coconut flour may be used instead, but it requires extra eggs to bind properly.
PARMESAN CHEESE:
Parmesan gives a nutty, savory flavor. Pecorino Romano works well as a substitute.
TIPS
- Add fresh herbs like chives or thyme to boost flavor.
- Use a ceramic or glass pie dish for even cooking.
- Drain spinach thoroughly to avoid a watery filling.
- Pre-bake the almond flour crust to keep it from becoming soggy.
SERVING SUGGESTIONS
Breakfast:
- Sautéed mushrooms
- Avocado slices
- Keto-friendly bacon
Lunch:
- Cauliflower rice
- Mixed greens
- Cucumber and tomato slices
Dinner:
- Garlic butter green beans
- Roasted asparagus
- Zucchini noodles
Snacks:
- Olives
- Cheese crisps
- Cherry tomatoes
STORAGE INFORMATION
Refrigeration:
Store in an airtight container for 3–4 days. Reheat slices in the microwave or oven.
Freezing:
Wrap tightly in foil and store in an airtight container for 20–30 days.
Thaw overnight in the refrigerator before reheating.
FAQS
Can I reheat this quiche?
Yes. Warm in the oven at 350°F for 10–15 minutes.
Can I use other vegetables?
Absolutely. Bell peppers, mushrooms, and zucchini all work well.
Can I use frozen spinach?
Yes, just make sure to squeeze out all excess moisture before adding it to the filling.
