Spinach Quiche with Sun-Dried Tomatoes ( Low Carb )

Ingredients

Quiche

• 1 tablespoon olive oil
• 1/4 teaspoon kosher or sea salt
• 2 cups loosely packed spinach, coarsely chopped
• 1/4 cup freshly grated parmesan cheese
• 1/2 cup chopped solar-dried tomatoes with no liquid (reconstituted in line with package deal guidelines, if essential)
• 6 eggs
• 6 egg whites
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 1/4 teaspoon black pepper

Crust (non-obligatory)

• three/4 cups complete wheat pastry flour
• 1/4 cup oat flour the use of 1/4 cup rolled oats* see instructions
• 2- three tablespoons ice bloodless water
• 2 tablespoons walnut pieces, optionally available
• 1/four teaspoon kosher or sea salt
• 1/3 cup coconut oil, cold and solid but scoopable, refrigerate earlier (optional, natural unsalted butter)

Instructions

1. Preheat oven to 375 degrees.
2. For the crust:
3. Place rolled oats in a meals processor or blender and pulse till a rough flour is created.
4. Mix together the oat flour with the complete wheat flour and salt. Add the coconut oil in in small pieces at a time.
5. Blend with a pastry cutter or hands or pulse in the meals processor until pea like crumbles are inside the crust. Add the water in small amounts till dough is the proper consistency: Dough need to be quite shaggy and dry but come together when pinched between the forefinger and thumb.
6. Form the dough into a ball. Wrap tightly in plastic wrap and refrigerate for 30 minutes and up to 24 hours. Don't worry if dough is shaggy, it'll come collectively more after refrigeration. Roll dough out onto a floured work floor. Place the quiche/pie pan on top of the dough, the other way up, and reduce a circle. Carefully turn over and press the dough into the pie pan and trim the rims.
7. Use a fork to crimp the outer edges of the crust or use palms and fold over edges. Add the quiche mixture (recipe under).
8. For the quiche filling:
9. Heat onion and garlic in a skillet with olive oil for approximately five mins, till onion is softened and translucent. Add spinach and cook, just till wilted. Remove from heat. Mix in sun-dried tomatoes.
10. Meanwhile, beat/whisk egg whites until very frothy. Whisk whole eggs in a separate bowl. Combine the eggs and whites. Add parmesan cheese, salt, and pepper. Fold within the spinach tomato mixture and pour into the pie shell. Bake for 25 minutes or until set in the center and golden at the edges.
11. If desired, sprinkle with walnut pieces five mins before putting off from the oven.

Source : https://skinnyms.com/spinach-quiche-with-sun-dried-tomatoes-recipe/