Killerbody Keto Quiche: Spinach, Bacon & Celery
This savory quiche has an almond flour crust and is specially formulated for optimal fluid balance. Celery is naturally a diuretic, which is perfect during a hormonal reset or after a holiday.
Ingredients:
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The crust: 200g almond flour, 50g cold butter (diced), 1 egg, pinch of salt.
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The filling: 300g fresh spinach, 150g fried bacon bits, 3 stalks celery (finely chopped), 1 small onion.
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The sauce: 5 eggs (L), 150ml cooking cream or unsweetened almond milk, 100g grated aged cheese, pepper and a pinch of nutmeg.
Preparation:
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The crust: Mix the almond flour with the butter, egg, and salt. Knead into a firm ball. Press the dough into a greased quiche dish and prick holes in the bottom. Pre-bake the crust for 10 minutes at 180°C.
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Drain excess liquid: Fry the bacon bits in a pan. Add the finely chopped onion and celery. Cook the celery for about 5 minutes to release its flavors.
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The spinach: Add the spinach in batches to the pan until it has wilted. Then drain the mixture very well in a sieve (squeeze out the liquid!) so your quiche doesn't become soggy.
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Fill: Spread the spinach-bacon-celery mixture over the pre-baked crust.
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Pour: Whisk the 5 eggs with the cream and grated cheese. Season with pepper and nutmeg. Pour this mixture over the filling.
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Bake: Place the quiche in the oven for 25-30 minutes at 180°C until the top is golden brown and set.
