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Spinach & Feta Quiche

Looking for a savoury breakfast full of protein & healthy fats? Look no further than my delicious spinach & feta quiche. It gives spinach and cheese roll vibes but is actually good for you and will keep you full and satisfied for hours. It's a great one to meal prep for a quick weekday breakfast or lunch.



  • 1.5 cups almond meal

  • 1 Tbsp coconut flour

  • 1 egg

  • salt to taste


  • 200g feta, cubed

  • 450g organic frozen spinach

  • 9 eggs

  • 3 spring onion stalks, finely chopped

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • salt & pepper to taste



  1. Preheat the oven to 180C and line a 25cm pie dish with baking paper.

  2. Mix almond meal, coconut flour and salt together in a medium bowl.

  3. Add in the egg and combine using a fork.

  4. Place the mixture into the prepared pie dish and use your hands to smooth out the base along the bottom and halfway up the sides of the dish. Note* wetting your hands helps to stop the mixture sticking to you.

  5. Make holes all over the base with a fork. This will help the pie crust bake evenly and crispen.

  6. Bake at 180C or 15 minutes. Remove from oven.


  1. Defrost the spinach and squeeze out as much water as you can.

  2. Place the spinach and all other ingredients in a large bowl and combine with a fork.

  3. Pour onto the cooked pie crust.

  4. Bake at 180C for 40 minutes or until the centre is cooked.


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