Spinach and Goats Cheese Pie by
Jacpod
Ingredients
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
300
ml (140 g) almond flour
3 tbsp
sesame seeds
1 tbsp
ground psyllium husk powder
45
g butter
1
egg
5
eggs
240
ml heavy whipping cream or sour cream
200
g (1.6 liters) fresh spinach, chopped
2 tbsp
butter or coconut oil
1
garlic clove, finely chopped
1
pinch ground nutmeg
240
ml (110 g) cheddar cheese, shredded
170
g goat cheese, sliced
Instructions
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