Keto spinach and goat cheese pie

Keto spinach and goat cheese pie

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!

Keto spinach and goat cheese pie

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 300 ml (150 g) almond flour
  • 313 tbsp 50 ml (30 g) sesame seeds
  • 1 tbsp 1 tbsp (8 g) ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 1½ oz. 40 g butter
  • 1 1 eggeggs
Egg Batter
  • 5 5 eggeggs
  • 1 cup 240 ml heavy whipping cream or sour cream
  • salt and pepper
Spinach and Goat Cheese Filling
  • 7 oz. 200 g fresh spinach
  • 2 tbsp 2 tbsp butter or coconut oil
  • 1 1 garlic clovegarlic cloves
  • 1 pinch 1 pinch ground nutmeg
  • salt and pepper
  • 3½ oz. 100 g (200 ml) shredded cheese
  • 6 oz. 175 g goat cheese, sliced

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).
  2. 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.
  3. Pre-bake pie shell for 10-15 minutes.
  4. Whisk together the eggs and whipping cream or sour cream. Add salt and pepper.
  5. Chop the spinach coarsely. Finely chop the garlic. Sauté the garlic in butter or oil, add the spinach and sauté some more. Season.
  6. 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 the spinach.

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75 comments

Top comment

  1. Eddie Mitchell
    "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

    Read more →
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All comments

  1. paul
    very good!
  2. 1 comment removed
  3. Simon
    What size pan is best to use?
  4. jill
    Entirely convincing wholemeal tasting crumbly crust. Velvety oozy filling . Rich and indulgent, could have been from a posh deli. Thank you and more like this please
  5. Stephanie
    Oh my goodness!!! Why did I wait so long to make this recipe? Wow, it's fantastic! It was much easier than I imagined and made a ton of leftovers for future meals. Mine took much longer to cook, close to 1 hr. The crust is excellent and I will definitely use it again for a quiche type recipe. Oh, so yummy!!
  6. Gün
    Dear diet doctor community! I am planning to make this as a main for a vegetarian dinner party, as it looks absolutely fabulous. For ease of preparation, I'd love to make it in advance and serve it cold. Do you think that would work, or is it better hot? And to all the inspired cooks out there: any ideas what side to serve this with? Just a green leafy salad? As starter we're having Green Pesto Zoodles with Parmesan breaded Cauliflower, and as a dessert lemon coconut pudding. Thanks a lot in advance!
  7. Hannah
    Hi, sorry if this has been asked before... can I make this without the husk? I don't have any and want to make for a friend who's coming round tomorrow. Should I replace the amount of husk I'm not using with almond flour? Thanks.
  8. Kristen
    Hi Donna - so did you replace the eggs with the Koko coconut yogurt? I do not eat eggs and wondered what could be substituted because this looks delish!
  9. Louyse
    Wondering if you can assist with if/where I'm going astray with this KETO recipe?

    I calculated this recipe out to the macros and then divided by 6 (for the number of serves).
    One (1) serve = 65.7 carbs, 70.8 protein, 176.3g fat PER SERVE.

    My macros on KETO limit me to 20g carbs per day (not per meal) this recipe, for 1 portion exceeds 3 days worth of carb macros. I've found this with all the recipe's I've looked at they don't seem to fit keto allowances

    looking forward to your response

    Reply: #64
  10. Sherry
    Hi ,
    I came across your website. I would like to become a member but I have a question regarding the diet. Do you have the KETO program for vegetarians as well?
    Reply: #61
  11. Peter Biörck Team Diet Doctor
    Hi Sherry!

    Yes we have for vegetarians (but not for vegans). :)

    Hi ,
    I came across your website. I would like to become a member but I have a question regarding the diet. Do you have the KETO program for vegetarians as well?

  12. Sundari
    The lack of sizing for a springform pan for each amount of servings is a real problem with this recipe. I made a crust for 8 servings to put into my 9" springform pan (and it definitely should not have been made in a blender, a food processor would have been more successful, but I was trying to follow the recipe), but there was only enough crust to line the bottom, and not nearly enough for the sides. So I put it into a standard size pie plate, which worked fine. However, when I blind baked it, all the butter melted out and pooled in the bottom of the crust (soggy bottom land). Then when I filled it, there was WAY too much filling, so much so that I had more than a cup left over! The recipe also called for entirely too much goat cheese - I only needed half the amount that I sliced (no more would fit onto the pie).

    It would be helpful for these kinds of things to have more specific directions. For instance, does the butter need to be frozen before adding it to the crust? What size pan is needed for each number of servings? Etc.

    Reply: #66
  13. Laura
    Tasty, although a lot of the egg mixture leaked out of my springform pan. Make sure you make the crust thick around the edges and/or put a dish under the springform pan to catch any leaks.

    I subbed arugula for the broccoli. Amazing with goat cheese.

  14. Ketogal
    Are you measuring NET carbs (Carbs - fiber), because mine comes up to 3.7g of carbs per slice of 8.

    Wondering if you can assist with if/where I'm going astray with this KETO recipe?
    I calculated this recipe out to the macros and then divided by 6 (for the number of serves).
    One (1) serve = 65.7 carbs, 70.8 protein, 176.3g fat PER SERVE.
    My macros on KETO limit me to 20g carbs per day (not per meal) this recipe, for 1 portion exceeds 3 days worth of carb macros. I've found this with all the recipe's I've looked at they don't seem to fit keto allowances
    looking forward to your response

    Reply: #65
  15. Peter Biörck Team Diet Doctor
    Hi Ketogal!

    Yes, we use net carbs. (you don't need to count the fiber)

    Are you measuring NET carbs (Carbs - fiber), because mine comes up to 3.7g of carbs per slice of 8.

    Wondering if you can assist with if/where I'm going astray with this KETO recipe?
    I calculated this recipe out to the macros and then divided by 6 (for the number of serves).
    One (1) serve = 65.7 carbs, 70.8 protein, 176.3g fat PER SERVE.
    My macros on KETO limit me to 20g carbs per day (not per meal) this recipe, for 1 portion exceeds 3 days worth of carb macros. I've found this with all the recipe's I've looked at they don't seem to fit keto allowances
    looking forward to your response

  16. Grace
    I ditto that. I love the sound of the recipes but it really lacks information. What size if pan would really help. Also, you are right, butter frozen, room temp etc. I made the keto spinach frittata and just guessed. Trying this one out now and reading your info I'm going with a smaller spring Form
  17. Lee
    Depending on the size of pan that you use, you might need to keep this in the oven for longer than the recommended 30-40 minutes.
  18. Angela
    Ketogal: How in the word did you get 65.7 carb grams? per serving?
  19. Angela
    also to Diet Doctor ... I thought we are supposed to use total carbs, NOT net carbs. I know there is alot of controversary re this. Your Thoughs?
    Reply: #71
  20. Angela
    One final thing: there is so much repetition in the weekly meal plans. I was hoping for more variety.
  21. Peter Biörck Team Diet Doctor
    Hi Angela!

    We don't count the fiber, that's what we mean with net carbs.

    I think the controversy could be if you start trying to deduct other stuff from the carb count. When selling highly processed it happens that "creative" ways are used make the ingredients look better then they are...

    also to Diet Doctor ... I thought we are supposed to use total carbs, NOT net carbs. I know there is alot of controversary re this. Your Thoughs?

  22. Crystal
    Absolutely love this dish! Made it for my vegetarian girls, but I think I ate most of it. Delicious.
  23. Ann Z
    ok to use low carb flour? Nut allergies :(
  24. Amaya
    I love it! Thanks a lot! ; )
  25. Sherrill
    Looks yummy, but not sure how one organises 3 1/3 eggs when using the measurements for 4 people! To avoid liquid running out of the bottom of a springform pan, always insert baking paper before loading in the crust.
  26. Suzanne
    "3½ oz. shredded cheese"
    What kind of cheese should this be? I don't see that anywhere.
    Thank you in advance.
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