Keto Spinach and Chorizo Quiche

Total Time: 50 min = 20 min (prep), 30 min (cook)
Yields: 16 servings (two 6” tarts)
Difficulty: Easy
Macros (filling only): 164 cal, 0. 6 g net carb, 14. 1 g fat, 7. 7 g protein

Original Instagram link: https://www.instagram.com/p/Bfduzfll44E/

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Crust

• Keto Basic Pie Crust Test 1

Filling

• bacon grease/oil
• 1/2 yellow onion
• 1 clove garlic
• salt to taste
• pepper to taste
• chorizo to taste (2-3 links)
• 170 g (1-2 bunches) spinach
• 250 g (5 large) eggs
• 240 g (8 oz) heavy cream
• 1/8 tsp nutmeg
• gruyere cheese, shredded to taste (4-6 oz)

Directions

1. Sautee onions until translucent, then add garlic. Season with a good pinch of salt and pepper.
2. Add spinach and cook until wilted.
3. Set aside to cool.
4. Sauté chorizo and add to the spinach mixture.
5. Preheat oven to 350 F.
6. In a bowl/pitcher, whisk eggs, heavy cream, salt, pepper, and nutmeg to combine.
7. Rough chop the spinach mixture.
8. Remove the tart pan from the freezer and place on a rimmed baking sheet.
9. Scatter the spinach mixture inside the crust.
10. Pour the quiche batter into the crust.
11. Sprinkle the cheese.
12. Bake for 25-30 min or until the center is set.
13. Cool for 5–10 min before serving.

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Notes:
Crust was nice and buttery. Make sure to place tart pan on a baking sheet to catch any excess butter! Line with foil for easy clean up.