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High protein spinach quiche
By Good Hemp (www.goodhempfood.com) GF SF V
Serves 4-6 | Prep 30 mins | Cook 55 mins | Calories 515 (per serving)
FOR THE PASTRY
12g (½oz) coconut flour
30g (1¼oz) Good
Hemp High
Protein Flour
a pinch of salt
25g (1oz) ground
almonds
15g (½oz) butter
2 small free-range eggs
1½ tbsp crème fraîche
FOR THE FILLING
100g (3½oz) butter
3 garlic cloves,
peeled, chopped
1 small onion,
peeled, chopped
275g (9½oz) frozen
spinach, thawed,
drained
200g (7oz) feta
cheese, crumbled
200g (7oz) mild
Cheddar, grated
salt and freshly
ground black pepper
4 medium free-
range eggs
250ml (9fl oz) Good
Hemp Milk Original
1 large tomato
Total fat Saturated Salt Sugar Protein
43.6g 25g 1g 3.8g 23.1g
1 For the pastry, preheat the oven
to 190ºC.
2 Combine the coconut flour, Good
Hemp High Protein Flour, salt and
ground almonds.
3 Melt the butter and wait for it to
cool down.
4 Make a well in the middle of the
dry mix and add the eggs, melted
butter and crème fraîche. Mix
together until a dough is formed.
5 Press the dough into a greased
20cm (8in) pastry tin. Prick the
dough base with a fork a few
times, then bake in the oven for 15
minutes until set and golden brown.
6 For the filling, in a medium-sized
frying pan, melt the butter on a
medium heat and gently cook
the garlic and onion until lightly
browned. Stir in the spinach,
and cook until the water has
evaporated.
7 Add the feta cheese and half the
cheddar cheese, then season with
salt and pepper.
8 Pour the mixture into the pastry-
lined tin.
9 In a separate bowl, whisk together
the eggs and Good Hemp Milk
Original. Season with salt and
pepper.
10 Pour the egg mixture into the
pastry base, allowing it to fully
blend in with the spinach mixture.
11 Cut the tomato in half, then lay
each piece on top of the mixture.
Sprinkle the remaining Cheddar on
top, then bake in the oven for 35-
40 minutes, until set in the centre.
Allow to stand for 10 minutes
before serving.