You can use a store bought pie crust if you don't want to make it yourself.

Equipment Needed

Measuring cups and spoons, sauté pan, knife, cutting board, 9" pie pan, mixing bowls, whisk and a spatula


Preheat the oven to 350°.

To make the crust, combine 1/3 cups olive oil, almond flour, water, garlic powder, Italian seasoning and sea salt and pepper in a bowl until it forms a ball. 

Transfer the dough ball to a 9" pie plate.

Press the dough into an even layer and slightly up the sides of the pie plate to create an edge.

Bake the crust in the oven for 25 to 30 minutes or until it becomes golden and firm.

To make the filling, slice the onion thinly and crack the eggs into a bowl.

Over medium-high heat, add oil and butter to a sauté pan and add the sliced onion.

Cook the onion for 7 to 12 minutes or until slightly caramelized. 

Add the baby spinach to the pan and stir until it becomes wilted.

Season with sea salt and pepper and set aside to cool slightly.

To the bowl of cracked eggs, add the grated parmesan, 10% cream, sautéed onions and spinach and season with sea salt and pepper to taste.

Pour the egg mix into the crust and bake in the oven (turned up to 375°) for 30 to 35 minutes or until the quiche is slightly brown on top and solid in the middle.