Truffle Spinach Quiche

This buttery, low-carb, gluten free Truffle Spinach Quiche crust, filled with fresh eggs, cheese, onion and spinach flavoured with earthy truffle, can be enjoyed for breakfast, brunch, lunch or dinner!

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 60 minutes

Servings: 6

Ingredients:

For the base:
2 cups almond flour
60g butter

For the filling:

6 eggs – beaten 
0.5 cups thick cream
1 tsp Stonebarn Truffle Pink Himalayan Salt 
1 tsp Stonebarn Truffle Oil
225g grated cheese
2 handfuls of fresh baby spinach
1 onion – chopped

Instructions:

1. Preheat oven to 200°C and line a 9-inch quiche dish with baking paper.
2. In a large bowl, mix together the almond flour and butter until it resembles a coarse breadcrumb consistency. Press the dough into the quiche dish, making sure it goes most of the way up the sides of the dish. Bake until the crust is lightly golden and firm to the touch, approx. 15 minutes.
3. While the crust is baking, chop the onion and lightly fry it in a pan. Then in a large bowl whisk the eggs, add the cream, cheese, spinach, onion, truffle salt and truffle oil and mix well. Pour the mixture into the quiche base. Bake for 45 mins or until it is set and slightly browned. If it begins to brown too much while baking, cover it loosely with aluminium foil and continue baking until set.
4. Let it cool slightly before cutting. Serve with a salad.

Please visit https://www.stonebarnshopping.com/ to buy Stonebarn Stonebarn Truffle Pink Himalayan Salt and Stonebarn Truffle Oil.