The crust for this quiche is made with high protein, low carb soy flour, and the flavor matches the filling perfectly. For this quiche, you may use a 9 inch quiche pan or a shallow 9 inch pie dish.
Makes 1-9 inch quiche.
- 1 1/2 c soy flour (plus a bit more for the rolling)
- 1 1/2 Tbsp sugar
- 1/4 tsp cinnamon
- 1/8 tsp salt
- 6 Tbsp vegetable shortening
- 1 egg, lightly beaten
- 1-2 Tbsp ice water
- 10 oz frozen chopped spinach
- 2 Tbsp water
- 2 Tbsp butter
- 2 scallions ( green onions), chopped
- 1/8 tsp salt
- Pinch black pepper
- dash nutmeg
- 6 oz soft cream cheese
- 4 cold eggs
- In a medium bowl, blend the soy flour, sugar, cinnamon, and salt.
- Cut in the shortening with a pastry cutter or fork until the mixture looks crumbly. Add the egg and blend well.
- Add ice water a teaspoon at a time until the dough adheres together. Form into a disc and envelop in wax paper. Refrigerate one hour or more.
- On a sheet of floured (with soy flour) wax paper, roll the dough into a 10-inch circle, flouring the top and the rolling pin as needed. Transfer to a 9 inch quiche pan or shallow pie plate. Repair any tears, using fingertips and trim or crimp the edges.
- Preheat the oven to 350 degrees F.
- In a large skillet over medium heat, cook the frozen spinach in the water, breaking it up occasionally with a spoon or fork until no more ice appears and the water is nearly evaporated.
- Add the butter and scallions and stir until the butter melts. Stir in the salt, pepper, and nutmeg. Transfer this mixture to a large bowl.
- Add the cream cheese and stir until it has melted into the spinach and formed a creamy sauce.
- Separate the eggs and add the yolks to the spinach mix, stirring well. Place the egg whites in an electric mixer bowl.
- Beat the egg whites until they form soft peaks. Fold them into the spinach mixture. Pour this filling into the unbaked pie shell and bake 35 minutes, or until set up and golden on top. Serve hot or at room temperature.