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 (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 on 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 got a golden color.
  8. Let the pie rest for at least 15 minutes to set until slicing it.

Tip

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

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!
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95 comments

  1. Jen Hazen
    This is the second time I have made this and it is definitely one of my favorites! It looks beautiful and so impressive. The crust is wonderfully nutty and the filling creamy, cheesy goodness. I found I was able to make this exactly as written. I divided my dough into parts starting with the bottom and made sure it was very thin. Then took the four remaining portions and rolled them before smoothing along the sides. This helped me immensely in making sure I didn't use too much for the bottom and then need to make more (which I did the first time). Note, you will not have enough to get to the line inside the springform. You will be below that by about 1/4-1/2 inch but that is okay. If you look at the picture with the recipe, the sides look to be around 1 1/2 inches or so. Hope that helps and DD thanks for this and your other amazing recipes. I have so many favorites already!!
  2. Karen
    Absolutely delicious. I'd eat this dish every day if I could. I am so pleased. Like an earlier commenter, I don't know why I waited so long to try this!
  3. foldingscreen
    Delicious hot or cold. I kept mine for 5 days and it still tasted delicious. I upped the garlic ans switched to cooked kale instead of spinach as that's what I had lying around the fridge. After baking blind, the base shrunk away from the sides a little so when it came to pouring over the egg mixture, I put the dish on a baking tray (also much easier to take out the oven when using a removable bottom dish) to catch any stray mixture, which worked perfectly. And don't underestimate how great this looks - really very professional. Thanks so much for this.
  4. garman.mariana
    WOW! I am speechless. Thank you so much.
  5. Karina
    I was wondering what to do with some goat cheese I had and came across this recipe, really easy to make and tastes wonderful, lovely either hot or cold, the pastry is yummy and I will be making this one again for sure!
  6. twiggyuk100
    I made a half size version of this for dinner tonight. I subbed a few ingredients, but it was fabulous! My husband and myself still only managed to eat a third each and I am stuffed. Great recipe.
    Reply: #107
  7. Kerry Merritt Team Diet Doctor

    I made a half size version of this for dinner tonight. I subbed a few ingredients, but it was fabulous! My husband and myself still only managed to eat a third each and I am stuffed. Great recipe.

    So glad you enjoyed it!

  8. 3 comments removed
  9. helenmacd70
    My absolute favourite recipe so far - really delicious - I've struggled not to have too much 'liquid' for the base the last two times I've made it, but third time luck I say - I've bought a new springform pan to get it right next time as I love it so much :) Thank you!
  10. 2 comments removed
  11. Crystal Pullen Team Diet Doctor

    I have made this 3 times. The first two times the pie became very tall, this time it was very flat. I don’t know what I did wrong? I whisked up the eggs and cereal a lot.

    Did you use sour cream each time? The heavy whipping cream will give move height when whipped.

  12. 2 comments removed
  13. Jill Wallentin Team Diet Doctor
    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  14. Gertrude
    This is maybe a dumb question, but do you use hard goat cheese or the softer, almost spreadable kind?
    Reply: #119
  15. Kerry Merritt Team Diet Doctor

    This is maybe a dumb question, but do you use hard goat cheese or the softer, almost spreadable kind?

    Hi, Gertrude! I believe the softer cheese would work best here.

  16. cecilia
    Really tasty but why doesn’t it say how many carbs and/or calories it contains?
    Reply: #121
  17. Kerry Merritt Team Diet Doctor

    Really tasty but why doesn’t it say how many carbs and/or calories it contains?

    Hi, Cecilia! This feature is now a DD+ benefit. If you're a member, be sure that's you're logged in, and the nutritional information is listed below the Ingredients list. If you're not a member yet, you can sign up for a free month if you'd like to access it! https://www.dietdoctor.com/new-member

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