Keto spinach and goat cheese pie

Keto spinach and goat cheese pie

1
2
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5
4.8
81 Ratings
Not enough ratings
There’s good pie, and then there’s mind-blowingly amazing pie. This keto pie falls in the latter category. Savory spinach. Creamy goat cheese. Stunning colors. O.M.G., you want this on your plate!
March 20 2015 recipe by , photo by , nutritional review by in Recipes, Dinner, Meal

Keto spinach and goat cheese pie

1
2
3
4
5
4.8
81 Ratings
Not enough ratings
There’s good pie, and then there’s mind-blowingly amazing pie. This keto pie falls in the latter category. Savory spinach. Creamy goat cheese. Stunning colors. O.M.G., you want this on your plate!
USMetric
6 servingservings

Ingredients

Pie crust
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 3 tbsp 3 tbsp sesame seeds
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 1½ oz. 45 g butter
  • 1 1 eggeggs
Egg batter
  • 5 5 eggeggs
  • 1 cup 240 ml heavy whipping cream or sour cream
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
  • ½ tsp ½ tsp salt and pepper
Spinach and goat cheese filling
  • 7 oz. (6½ cups) 200 g (1.6 liters) baby spinach
  • 1 tbsp 1 tbsp butter
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1 pinch 1 pinch ground nutmeg (optional)
  • ½ tsp ½ tsp salt and pepper
  • 6 oz. 170 g goat cheese, sliced
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Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. Mix all the ingredients for the pie crust in a food processor or in a bowl with your hands until a dough forms.
  3. Using the bottom of a measuring cup or your fingers, press the crust into the bottom and up the sides of a 9" (23 cm) pie pan or springform pan.
  4. Pre-bake the pie crust for 10 minutes or until golden.
  5. Whisk together the eggs, whipping cream, cheese, salt, and pepper.
  6. Add butter to a large frying pan over medium-high heat. Sauté the garlic and spinach until soft. Season with salt and pepper.
  7. Distribute the spinach over the pre-baked pie crust. Pour the egg and cream mixture on top. Top with goat cheese. Bake for 30-40 minutes or until set and the cheese turns golden.
  8. Let the pie rest for at least 15 minutes to set before slicing into it.

Tip

You could substitute kale, Swiss chard, or even mustard greens for the spinach.

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1 2 3

95 comments

  1. 1
    Murray
    March 20 2015
    Looks superb. We'll try the recipe this weekend.
  2. 2
    Eddie Mitchell
    March 20 2015
    Good grief, if that is not a fantastic and healthy recipe, then I am not a diabetic! I intend to honestly nick the recipe and the great photograph. I will of course give an acknowledgement and link to this fantastic site.

    Kind regards Eddie

  3. 3
    Kamila
    March 20 2015
    What could be substituted for the goat cheese? I can't stomach goat cheese, it makes me sick to my stomach. Thanks.
    Replies: #5, #6, #26
  4. 4
    Chrissy
    March 20 2015
    Great idea! I'm sure there are many of us looking forward to these recipes. They are such a wonderful resource to have as they enhance our cooking skills, provide real nutrition and prevent any 'diet boredom' setting in :)
  5. 5
    Reply to comment #3 by Kamila
    Apicius
    March 21 2015
    Kamila, you can use a large variety of substitutes for the goat cheese. By the look of the picture and recipe, I would opt for tablespoons of cream cheese or ricotta as a substitute for goat cheese. Or cut up some havarti or Gouda into cubes and use that instead.
  6. 6
    Reply to comment #3 by Kamila
    Murray
    March 21 2015
    You want a cheese that is tangy to balance the spinach and egg. Look for a cream cheese that has some tang and a little less moisture.
  7. 4 comments removed
  8. 11
    protisystem
    March 23 2015
    I love it...Yum!
    Thanks for sharing recipe and I will also try for my wife next weekend.
  9. 12
    Eddie Mitchell
    March 23 2015
    "I can't stomach goat cheese, it makes me sick to my stomach." "Looked so pretty but no one should eat wheat!" "And psyllium makes me gastro" "gluten is not the only hazard"

    Oh dear, do you sometimes wonder why you bother Andreas?

    Don't forget the garlic folks, you don't want them vampires getting you! Good grief.

    Kind regards Eddie

  10. 13
    Ava
    March 25 2015
    It says to pre-bake the crust but gives no instructions on doing so. What temperature and for how long should the crust be baked separately? And should it cool completely before adding the filling? Thanks!
    Replies: #15, #35
  11. 14
    Alison
    March 27 2015
    I made this last night and it was delicious. I pre-baked the crust at 180 C for about 20mins and cooled it slightly. I didn't have sesame seeds so used a bit more almond meal & psyllium and added tahini. I also added asparagus and pancetta. There's plenty left for lunch today. Yum!
  12. 15
    Reply to comment #13 by Ava
    samc
    April 15 2015
    I skipped the pre baking part of the recipe and it came out fine.
  13. 16
    kathleen
    April 20 2015
    How does this program work if you can't tolerate cheeses? Also can you use recipes with coconut flour? Had just recently been introduced to the Bulletproof diet ....how is this different than it or Atkins
  14. 3 comments removed
  15. 20
    Marilyn
    December 16 2015
    I am going to try this recipe minus the crust. It looks like it has the consistency of a quiesh . Also, if you don't like goat cheese how about feta of Halumi?
  16. 21
    Gwen
    December 30 2015
    Going to try acacia fiber instead of psyllium. Less gastric upset!!
  17. 22
    Stephanie
    February 5 2016
    My Husband and I thought this dish was delicious. I substituted ground flax seeds for the psyllium husks. The grated cheese I used was Parmesan which I mixed into the egg & heavy cream mixture. I used much more spinach which I sauteed in butter with minced garlic and then added it to the egg & heavy cream mixture. I poured the mixture into the pie shell which I did not pre-cook & topped with plain goat cheese. Served this with baked chicken. A great side dish!
  18. 23
    carol
    February 16 2016
    Just made this, but had no spinach so used par boiled cauli, runner beans and sprouts, it was delicious.
  19. 24
    Drew
    March 20 2016
    This looks amazing!! Is there somewhere you provide the nutritional information of each recipe? I couldn't find it. Thank you and keep up the great work!!
  20. 25
    Deemel
    April 7 2016
    Not sure why this isn't getting a 5/5 from everyone. Perfection - and that is from a carnivore.
  21. 26
    Reply to comment #3 by Kamila
    Anu
    April 11 2016
    Kamila - maybe try Ricotta cheese made from cows milk?
  22. 27
    carol
    April 12 2016
    I have made this again without the crust, using spinach as per the receipe, still delicious.
  23. 28
    Elizabeth
    April 18 2016
    Spinach puts me in bed with severe stomach cramping. Wish I knew why!! What is a great sub for spinach? Maybe kale???
  24. 29
    Suze
    May 6 2016
    I'm amused by some of these comments. Why don't people just experiment with timings and different cheeses. If you don't like cheese then pick a different recipe that does not have cheese. Thanks to those with a positive comment.
    Replies: #95, #124
  25. 30
    jessie
    May 6 2016
    couldn't agree more, these recipes are free after all! Fabulous website!
  26. 31
    Kecia
    May 6 2016
    So tasty
  27. 32
    patricia
    May 7 2016
    Wow, this recipe looks delicious. Planning on making it tomorrow. How did it turn out with the Acacia fiber?
  28. 33
    Jacky
    May 7 2016
    Made this tonight, used feta cheese instead of goat's cheese and decorated with asparagus....it was so good, will definitely make this again. Only thing I would change would be to use less salt in the dough base as it was quite salty for me.
  29. 34
    Paula Hackerd
    May 13 2016
    Delicious! This might be our favorite recipe so far! I added a few mushrooms, used 1/2 sour cream and 1/2 whipping cream, otherwise followed the recipe! We loved it!
  30. 35
    Reply to comment #13 by Ava
    Marie
    June 7 2016
    READ step 1 Ava!
  31. 36
    Pat H
    June 7 2016
    Couldn't think what to make for dinner as late home, as I have everything in for this recipe will make as it sounds beautiful.
  32. 37
    Annie
    July 5 2016
    I have just made this morning , it was to be for supper but my daughter and I have just eaten almost half for lunch . It was absolutely delicious . The pastry would fool most - bit like a really wholemeal crust , the combination of flavours perfect.
    I would add that you need to drain the spinach a little and the pastry only just stretched to fit my 23cm pie tin . I had treated myself to a new tin with perforations for a crispier base, filling the pan was reminiscent of one of those play dough toys where it squirted through the holes - got there in the end !
    Thank you Diet Doctor Team , my daughter has joined me on this WOE but she is veggie so these veggie recipes are much appreciated.
    Just about to take my lchf bread rolls out of the oven now !
  33. 38
    Annie
    July 13 2016
    Made it again today for guests and a quiche Lorraine using the same " pastry ". I trebled the recipe for the pastry and that gave me sufficient for two deep dish quiches using a 23 cm pan .
    - delicious again - thank you !!!
  34. 39
    Yaz
    July 20 2016
    I just made this, I added mushrooms, onions, and baked ham chunks.
    OH MY!!! Yummy yummy yummy.
    Thank you for this one
    :D
  35. 40
    Liz
    July 30 2016
    I love this crust. I have used it for a low carb, sugar-free, coconut pie. I'm going to put the meat pie filling in this. It was easy to make.
  36. 41
    Sharon
    October 6 2016
    Make into rounds and bake, brilliant as cracker biscuits for cheese
  37. 42
    Katy
    October 24 2016
    I love this recipe! Best pie crust, buttery & crumbly (but holds together) I bake the shell until it's golden brown in a moderate oven. When I added the filling, I covered the exposed crust with foil to stop burning.

    The filling is soooo good! I've also made it without the crust & it's just as good. You could substitute a creamy feta cheese in place of goats cheese, there seems to be a lot of people here who don't like it!

    I make it & freeze portions so it's there as a quick meal.

    Thanks, as this is my go to dinner party recipe!

  38. 43
    Peggy
    December 4 2016
    I loved this too. I added some mushrooms and used cultured cream cheese, which is very tangy, instead of goat cheese.
  39. 44
    Donna
    December 8 2016
    Hi, I can't buy psyllium husk powder here. Can you suggest something else I can use instead or can I omit it?
  40. 45
    Casey
    January 10 2017
    Mine is in the oven now! Can't wait to try it! What size Springform pan do you recommend? Based on the amount of spinach, I used a 7in and now it seems too small. Looks like I should have used the 9in or 10in. But I love spinach and goat cheese so I can't wait to try it!
  41. 46
    Donna
    February 6 2017
    I did a dairy free option using Koko coconut yoghurt which is dairy, gluten and soya free and omitted the goats cheese and used a cheese alternative in the egg mixture. It was an experiment to try the coconut yoghurt but it was lovely, I'm having another slice for dinner tonight with butter sauteed veg and mayonaisse. I definitely recommend this recipe. It was one of my favourites anyway but now I'm trying a two week dairy free high fat challenge, I started at the weekend, this one works as a dairy free option
    Reply: #58
  42. 47
    Lori
    February 16 2017
    This was fabulous! My only question, what size of spring foam should you use? The one I have, the crust dough barely covered the bottom. I did not have enough to go up the sides as it looks like you did in the picture of the recipe?
  43. 48
    Gabriele
    February 22 2017
    Very tasty. I added 300 ml of boiling water to get a dough like Play-do. next time I will add more spinache. We had 8 servings instead of six, so we can eat two times,
    Which saves a lot of time.
  44. 49
    Annie
    February 27 2017
    This continues to be a firm favourite in our house using different vegetables and sometimes cheddar instead of goats cheese . I add a cup of Parmesan to the dough and it hides any marzipan taste which I used to get !
  45. 50
    Anna
    April 2 2017
    Thank you!!! I made this for the first time on Friday for a dinner party and it was the talk of the dinner table! So delicious, I'll be putting this on my favourites list. YUMMY ❤❤
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Ratings

5
90%
4
7%
3
0%
2
0%
1
2%
4.8
1
2
3
4
5
81 Ratings

Ratings

5
90%
4
7%
3
0%
2
0%
1
2%
4.8
1
2
3
4
5
81 Ratings
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