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.
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.