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
  • salt and pepper
Spinach and Goat Cheese Filling
  • 7 oz. (6½ cups) 200 g (1.6 liters) fresh spinach, chopped
  • 2 tbsp 2 tbsp butter or coconut oil
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1 pinch 1 pinch ground nutmeg
  • salt and pepper
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
  • 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 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. 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.

Recommended special equipment

Blender or food processor, springform pan

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What did you think? Please share your thoughts in the comment section below!
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112 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. Amy
    This was very good. I agree with some other comments that the blender was awkward; my Vitamix mixed it fine, it was hard to get it all out after blending. I'll try a food processor next time. I didn't have a springform pan so I used canola oil spray in a 9x13 casserole dish and parchment paper on the bottom. The center was still liquid after 40 minutes in the oven, so I microwaved it for three minutes after the oven time. Delicious. Don't skip the nutmeg. It's subtle and perfect. We had this with a chopped side salad. My husband said it was a guest-worthy dish. It will go in my make-again file.
  9. Sam
    What's with the blender recommendation? HUGE mess and waste for me. Ended up mixing it all by hand on a 2nd attempt.
    Should be butter be melted/semi-melted to make it easier to mix?
    What size pan - for the billionth time? I used small 8" for 6 portions but the crust just barely covered the bottom, not the sides.
    Seriously, why have this on the site when clearly so many people have complained about its inaccuracies?
    In the end, I used it as a guide for a handmade quiche. Took a number of experiments but figured out my own recipe that works.
    Reply: #110
  10. Kristin Parker Team Diet Doctor

    What's with the blender recommendation? HUGE mess and waste for me. Ended up mixing it all by hand on a 2nd attempt.
    Should be butter be melted/semi-melted to make it easier to mix?
    What size pan - for the billionth time? I used small 8" for 6 portions but the crust just barely covered the bottom, not the sides.
    Seriously, why have this on the site when clearly so many people have complained about its inaccuracies?
    In the end, I used it as a guide for a handmade quiche. Took a number of experiments but figured out my own recipe that works.

    Thank you Sam. Our apologies that this recipe didn't work as well as you'd expected. We always want our recipes to be consistently high quality and we will be reviewing this recipe and retesting it.

  11. 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!
  12. Andrew
    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.
    Reply: #114
  13. Andrew
    Sorry cereal should have read cream!
  14. 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.

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