Spinach Quiche Low-Carb Gluten-Free Recipe

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Di’s Low-Carb Spinach Quiche is not only great holiday dinners and large gatherings, but it also makes a tasty breakfast dish or appetizer. Because I originally developed this Low-Carb Spinach Quiche recipe for a holiday party, I chose to use an organic frozen spinach for the sake of expediency. Obviously, if you have the extra time and would rather use fresh spinach, feel free. Just remember to leave yourself a little extra time to clean and trim the spinach.


Units Scale
  • nonstick spray
  • 3 tablespoons grass-fed butter, divided
  • 2 tablespoons chopped onion
  • 16 ounces spinach, thawed organic frozen
  • 3 eggs
  • 1 1/2 cups heavy cream
  • 1 1/2 cups shredded Swiss cheese, divided
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon nutmeg


  1. Preheat the oven to 375° F.
  2. Spray 9-inch pie pan with non stick spray.
  3. Melt 2 tablespoons of the butter in a skillet over medium high heat.
  4. Add the onions and saute them for a few minutes until they just begin to get limp.
  5. Squeeze excess water from spinach and add the spinach to the onions in the skillet.
  6. Continue cooking until the spinach is heated through and the extra water has evaporated.
  7. In the meantime, beat the eggs lightly. Add the cream, ½ cup of the shredded Swiss cheese, salt, pepper, and nutmeg and whisk together to mix.
  8. Add the spinach/onion mixture to the egg mixture and stir to combine.
  9. Pour into pie pan.
  10. Top with the remaining shredded Swiss cheese and dot with remaining 1 tablespoon butter.
  11. Bake for 25-30 minutes, or until the quiche set and golden brown. Cool 5 minutes before serving.


Reheats well.

Recipe can be doubled and baked in a large casserole, but baking time will be extended somewhat.

Make Ahead Tip: You can both make and bake the quiche one or two days ahead of time, cover it tightly with plastic wrap. Before reheating, let the quiche come to room temperature and reheat it in the microwave or the oven. Allowing it to come to room temperature will assure a shorter cook time. Overcooking quiche when reheating, makes it tough.

This quiche can also be completely made and baked and then frozen 1 or 2 weeks before the party. Thaw it in the refrigerator and then bring it to room temperature before reheating.


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