Cheddar Cheese n Spinach Quiche

I had earmarked this recipe a long while ago and have finally made time to make it. I hoped it would be as delicious as the savory baked egg custard and am glad to say that it is! But I think next time I make this, I'll upgrade the frozen spinach to fresh spinach :o)

To make this quiche more keto friendly, I used the following:

4 eggs
1 cup heavy whipping cream
1/2 cup mayonnaise
1 tablespoons coconut flour
1/4 tsp kosher salt

1/2 tsp garlic powder
1/3 cup minced onions

8 ounces shredded sharp cheddar cheese
8 ounces frozen chopped spinach (rinsed and drained out as much water as possible)

1 previously made coconut crust (unbaked and frozen)

If you're making a keto friendly meal, you can go here for the coconut flour crust. The yield is one 8 inch pie shell. I used it for a 9 inch pie pan because my hubby doesn't really care for a crust so it ended up being really thin.

1. First off, preheat your oven to 400°F. Once preheated, bake your coconut crust for 7-8 minutes and then set it aside. Then, lower the oven temperature to 350°F.

2. In a mixing bowl, mix the eggs, whipping cream, coconut flour, salt and garlic powder.

3. Then add the remaining ingredients.

4. Pour the egg mixture into your pie pan.

5. Bake for 45 minutes - 1 hour or until top is golden brown.

This quiche is super moist and delicious and very decadent. It's even more awesome when served with a dollop of sour cream (not shown). YUMMY!!!

6/5/2013 Update: Just made another one subbing the cheddar cheese with 4 oz Jarlsberg and 4 oz mozzarella AND it was crustless. It was just as amazing as the cheddar one. Mm-mmmm!