Keto Spinach and Goat Cheese Pie - Recipe - Diet Doctor (2024)

Keto Spinach and Goat Cheese Pie - Recipe - Diet Doctor (1)

There’s good pie, and then there’s mind-blowingly amazing pie. This keto pie falls in the latter category. Savory spinach. Creamy goat cheese. Stunning colors. O.M.G., you want this on your plate!

March 20 2015 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal

There’s good pie, and then there’s mind-blowingly amazing pie. This keto pie falls in the latter category. Savory spinach. Creamy goat cheese. Stunning colors. O.M.G., you want this on your plate!

USMetric

6 servingservings

Ingredients

Pie crust

  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • 3 tbsp 3 tbsp sesame seeds
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • ½ tsp ½ tsp salt
  • 1½ oz. 45 g butter
  • 1 1 eggeggs

Egg batter

  • 5 5 eggeggs
  • 1 cup 240 ml heavy whipping cream or sour cream
  • 1 cup (4 oz.) 240 ml (110 g) cheddar cheese, shredded
  • ½ tsp ½ tsp salt and pepper

Spinach and goat cheese filling

  • 7 oz. (6½ cups) 200 g (1.6 liters) baby spinach
  • 1 tbsp 1 tbsp butter
  • 1 1 garlic clove, finely choppedgarlic cloves, finely chopped
  • 1 pinch 1 pinch ground nutmeg (optional)
  • ½ tsp ½ tsp salt and pepper
  • 6 oz. 170 g goat cheese, sliced

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Keto Spinach and Goat Cheese Pie - Recipe - Diet Doctor (5)

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Making low carb simple

Instructions

Instructions are for 6 servings. Please modify as needed.

  1. Preheat the oven to 350°F (175°C).

  2. Mix all the ingredients for the pie crust in a food processor or in a bowl with your hands until a dough forms.

  3. Using the bottom of a measuring cup or your fingers, press the crust into the bottom and up the sides of a 9" (23 cm) pie pan or springform pan.

  4. Pre-bake the pie crust for 10 minutes or until golden.

  5. Whisk together the eggs, whipping cream, cheese, salt, and pepper.

  6. Add butter to a large frying pan over medium-high heat. Sautéthe garlic and spinach until soft. Season with salt and pepper.

  7. Distribute the spinach over the pre-baked pie crust. Pour the egg and cream mixture on top. Top with goat cheese. Bake for 30-40 minutes or until set and the cheese turns golden.

  8. Let the pie rest for at least 15 minutes to set before slicing into it.

Tip

You could substitute kale, Swiss chard, or even mustard greens for the spinach.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

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99 comments

  1. 101

    Jen Hazen

    January 18 2020

    This is the second time I have made this and it is definitely one of my favorites! It looks beautiful and so impressive. The crust is wonderfully nutty and the filling creamy, cheesy goodness. I found I was able to make this exactly as written. I divided my dough into parts starting with the bottom and made sure it was very thin. Then took the four remaining portions and rolled them before smoothing along the sides. This helped me immensely in making sure I didn't use too much for the bottom and then need to make more (which I did the first time). Note, you will not have enough to get to the line inside the springform. You will be below that by about 1/4-1/2 inch but that is okay. If you look at the picture with the recipe, the sides look to be around 1 1/2 inches or so. Hope that helps and DD thanks for this and your other amazing recipes. I have so many favorites already!!

    Reply: #125

  2. 102

    Karen

    February 19 2020

    Absolutely delicious. I'd eat this dish every day if I could. I am so pleased. Like an earlier commenter, I don't know why I waited so long to try this!

  3. 103

    foldingscreen

    April 30 2020

    Delicious hot or cold. I kept mine for 5 days and it still tasted delicious. I upped the garlic ans switched to cooked kale instead of spinach as that's what I had lying around the fridge. After baking blind, the base shrunk away from the sides a little so when it came to pouring over the egg mixture, I put the dish on a baking tray (also much easier to take out the oven when using a removable bottom dish) to catch any stray mixture, which worked perfectly. And don't underestimate how great this looks - really very professional. Thanks so much for this.

  4. 104

    garman.mariana

    May 10 2020

    WOW! I am speechless. Thank you so much.

  5. 105

    Karina

    July 9 2020

    I was wondering what to do with some goat cheese I had and came across this recipe, really easy to make and tastes wonderful, lovely either hot or cold, the pastry is yummy and I will be making this one again for sure!

  6. 106

    twiggyuk100

    August 6 2020

    I made a half size version of this for dinner tonight. I subbed a few ingredients, but it was fabulous! My husband and myself still only managed to eat a third each and I am stuffed. Great recipe.

    Reply: #107

  7. 107

    Reply to comment #106 by twiggyuk100

    Kerry Merritt Team Diet Doctor

    August 6 2020

    I made a half size version of this for dinner tonight. I subbed a few ingredients, but it was fabulous! My husband and myself still only managed to eat a third each and I am stuffed. Great recipe.

    So glad you enjoyed it!

  8. 3 comments removed
  9. 111

    helenmacd70

    June 17 2021

    My absolute favourite recipe so far - really delicious - I've struggled not to have too much 'liquid' for the base the last two times I've made it, but third time luck I say - I've bought a new springform pan to get it right next time as I love it so much :) Thank you!

  10. 2 comments removed
  11. 114

    Crystal Pullen Team Diet Doctor

    June 28 2021

    I have made this 3 times. The first two times the pie became very tall, this time it was very flat. I don’t know what I did wrong? I whisked up the eggs and cereal a lot.

    Did you use sour cream each time? The heavy whipping cream will give move height when whipped.

  12. 2 comments removed
  13. 117

    Jill Wallentin Team Diet Doctor

    December 12 2021

    Hello there!
    Thanks so much for your feedback. We've listened, re-tested this recipe, and improved it. We hope once you try it again yourself, you'll notice the difference — and love it as much as we do.
    Happy cooking!

    /The recipe team

    P.S. To keep the comments section up-to-date, we've gone ahead and removed any comments regarding the now-resolved issues. Thanks!

  14. 118

    Gertrude

    March 12 2022

    This is maybe a dumb question, but do you use hard goat cheese or the softer, almost spreadable kind?

    Reply: #119

  15. 119

    Reply to comment #118 by Gertrude

    Kerry Merritt Team Diet Doctor

    March 14 2022

    This is maybe a dumb question, but do you use hard goat cheese or the softer, almost spreadable kind?

    Hi, Gertrude! I believe the softer cheese would work best here.

  16. 120

    cecilia

    March 17 2022

    Really tasty but why doesn’t it say how many carbs and/or calories it contains?

    Reply: #121

  17. 121

    Reply to comment #120 by cecilia

    Kerry Merritt Team Diet Doctor

    March 17 2022

    Really tasty but why doesn’t it say how many carbs and/or calories it contains?

    Hi, Cecilia! This feature is now a DD+ benefit. If you're a member, be sure that's you're logged in, and the nutritional information is listed below the Ingredients list. If you're not a member yet, you can sign up for a free month if you'd like to access it! https://www.dietdoctor.com/new-member

  18. 122

    Theresa

    July 24 2022

    Hi can you freeze this quiche

    Reply: #123

  19. 123

    Reply to comment #122 by Theresa

    Kerry Merritt Team Diet Doctor

    July 25 2022

    Hi can you freeze this quiche

    Sure! It should freeze well.

  20. 124

    Reply to comment #29 by Suze

    Judy M

    October 29 2023

    Not all of us feel confident in experimenting. I have back pain, so i have to work as quickly as possible. Plus, the recipe writer knows the flavor profile, so they know better what to experiment.

    I don’t understand why this bothers you. I hope you never have food allergies. You do, you will understand why this hurts

  21. 125

    Reply to comment #101 by Jen Hazen

    Judy M

    October 29 2023

    Thank you. This is my first time making it and I thought the pie crust was pretty thin on my springform pan. But I will remember your comment for next time.

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