Finally! Thanks to the shelter-in-place, I had time to finalize this recipe after a few trial and errors.

The entire family, Nestlé included, enjoyed it in…less than 5 minutes! You can be sure that this is one of the best ways to get veggie-adverse people to eat some.

Ingredients

Egg & Cheese Batter

• 5 eggs
• 1 cup heavy whipping cream
• 1 pinch ground nutmeg
• 4 oz. shredded cheese
• Salt and pepper
• 6 oz. feta cheese, crumbled. Keep for the end; do not add to the batter.

Spinach filling

• 7 oz. fresh spinach
• 2 tbsp butter or coconut oil
• 1 garlic clove

Pie crust

• 1¼ cups almond flour
• 1 egg
• 3 tbsp sesame seeds (goose the clear ones for a better visual result)
• 1 tbsp ground psyllium husk powder
• 1½ oz. butter (coconut or the real thing)
• ½ tsp salt

Steps

1. Preheat the oven to 350°F (180°C).
2. Mix pie crust ingredients in stand-alone mixer or do it by hand. Press the dough into a tall pie pan, a dispensable cardboard pan, or a springform pan. Prick holes with a fork.
3. Pre-bake pie shell for 10 minutes.
4. Whisk eggs, whipping cream, nutmeg, salt, pepper. Add shredded cheese. Mix well. DO NOT add the feta at this point.
5. Chop the spinach coarsely. Finely chop the garlic. Sauté the garlic in fat (2 min), add the spinach and sauté for 8 minutes. Season. Don’t be shy on the salt. Because of the feta and the shredded cheese you might be tempted to not add salt at all. Well…don’t be that tempted or your end result might be quite bland!
6. Add the chopped spinach to the pre-baked pie shell.
7. Pour egg & cheese batter over spinach.
8. Top with crumbled feta cheese.
9. Bake at 350°F (180°C) for 30-40 minutes depending on your oven (and elevation). Check the color of the crust: it should be dark brown but not burnt.

I hope you like this recipe! Don’t hesitate to tag me in your photos on Instagram or twitter (@valerieorsoni) and on Facebook.

Bon appetit!

Valerie Orsoni

Your LeBootCamp Healthy Living and Weight Loss Coach