Pie crust 300 ml (140 g) almond flour 3 tbsp sesame seeds 1 tbsp ground psyllium husk powder ˝ tsp salt 45 g butter 1 egg Egg Batter 5 eggs 240 ml heavy whipping cream or sour cream salt and pepper Spinach and Goat Cheese Filling 200 g (1.6 liters) fresh spinach, chopped 2 tbsp butter or coconut oil 1 garlic clove, finely chopped 1 pinch ground nutmeg salt and pepper 240 ml (110 g) cheddar cheese, shredded 170 g goat cheese, sliced

Preheat the oven to 350°F (175°C).
Mix almond flour and sesame seeds in a blender. Add the remaining ingredients and mix to form a dough. Press the dough into a springform pan and prick holes with a fork.
Pre-bake pie shell for 10-15 minutes.
Whisk together the eggs and whipping cream or sour cream. Add salt and pepper.
Sauté the garlic in butter or oil, add the spinach and sauté some more. Season.
Add the chopped spinach to the pre-baked pie shell. Mix the grated cheese into the egg batter and pour over spinach. Top with goat cheese. Bake at 350°F (175°C) 30–40 minutes.
Tip
You could substitute kale, Swiss chard, or even mustard greens for spinach.
Recommended special equipment
Blender or food processor
Springform pan