In April, we developed this keto spinach and cheese pie as part of a collaboration with Mingle Seasoning. We loved this recipe so much that we decided we wanted to be able to share it with all of you! This recipe is so easy to make and is a great lunch option for a work day or can also be made into muffins for kids lunch boxes.
Crustless Quiche and Frittata
Since we started our low carb lifestyle over four years ago we have always loved crustless quiches and frittatas. They are packed with nutrition and have plenty of protein and healthy fats to keep you satisfied. We love to make a frittata on a Sunday afternoon to use up any leftover veggies and meats and set ourselves up with healthy lunches or breakfasts all week.
Not only are they delicious, frittatas and crustless quiches are so versatile. You can include just about any vegetable, cheese or meat combination, they can easily be made vegetarian, reheat well and can be eaten any time of the day. We have enjoyed frittatas for breakfast on the go (they travel so well), work lunches or for an easy dinner with a side salad.
Are eggs the perfect low carb food?
I love eggs. To me, they are the perfect food. A comment I see all the time, is “I am over eggs, what else can I eat?” I won’t lie, I have a little internal thought – Are you crazy? How can you be sick of eggs. I would eat eggs most days. I love fried eggs the best and my standard breakfast is 2 fried eggs with some form of side, like bacon, avo or mushrooms.
First, let’s look at the macro breakdown of 1 whole raw 60g egg. (source of macronutrient data – foodstandards.gov.au)
- Calories – 76
- Protein – 7.6g
- Fat – 5.1g
- Total carbs 0.2g
Without getting too technical, they also pack some great vitamins and minerals into that one little 60g egg.
In my opinion, the thing that makes them the perfect food is I can eat them without worrying about carbs, they are really easy to cook and incorporate into your meals. I will often top a meal like our keto chilli with a fried egg if I am feeling hungry. I also know they will fill me up and keep me feeling satisfied.
We first found Mingle Seasonings at La Manna Supermarket in Essendon. Since then we are so happy that our favourite online low carb store, Low Carb Emporium now stock the entire range. Some of the seasoning mixes are now even available at Coles supermarkets in Australia, which is even more convenient.
Their seasoning blends only use herbs and spices with no fillers and no sugar. We love to use them to season our steak, chicken wings, hamburgers and when roasting vegetables.
Here are some of our favourite Mingle Seasoning blends –
- Garlic & dill ranch
- All purpose
- Garlic & herb
- Spicy Mexican
- This spinach and cheese pie keeps well and can be eaten cold, warm or hot. We love to make it on a Sunday afternoon and have it for breakfast or work lunches during the week.
- Definitely make sure you grease the pie dish. We made the mistake of not greasing it the first time we made it. Let’s just say it’s much easier to cut, portion and remove from dish if you grease it first.
- Make sure you let the quiche cool before cutting and removing from the dish. This will make it so much easier to take out.
- We recommend you use frozen spinach for this recipe. It can be found in the frozen vegetable section in most Australian Supermarkets.
- You could make individual ones using muffin moulds, which would be great for on the go.
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Keto Spinach & Cheese Pie
We love the flavours of this delicious keto spinach and cheese pie. It’s a quick and simple to make breakfast or lunch keto option. We love to make this up on a Sunday and then Dan has lunch ready to go for the week. It is also a great option for when we need a quick on the go breakfast. This keto spinach and cheese pie can be eaten warm or cold and will keep well in the fridge for about a week. It can be frozen, but I have found it is not the best texture once it has thawed, so we try to have to fresh when we can.
If you like this recipe, please give it a 5 star rating.
If you like this recipe you may also like…
- Teriyaki Chicken Rice Bowl
- Mexican Chicken Salad
- Mexican tuna salad
- Tuna Salad without Mayo
- Panko Chicken
- Cream Cheese Pasta
- Lemon Chicken Marinade
- Mexican chicken marinade
- Smoked Chicken Salad
- Tandoori Chicken Salad
- 250 g chopped frozen spinach, defrosted
- 375 g smooth ricotta
- 10 eggs
- 2 tbsp Mingle Seasoning garlic & herb spice blend
- 50 g parmesan cheese, grated
- 50 g cheddar cheese, grated
- Pre heat oven to 180C/350F and lightly grease a 9 inch pie dish with oil
- In a large bowl add the eggs, garlic & herb spice blend and the ricotta cheese. Whisk together until smooth and combined
- Squeeze as much liquid as possible out of the defrosted spinach and then break it up and sprinkle into the ricotta mixture
- Sprinkle in the Parmesan cheese and then stir to ensure there are no big clumps of spinach
- Pour the mixture into the prepared pie dish & then sprinkle over the cheddar cheese on top
- Bake in the oven for 30-35 minutes until it is golden brown and cooked through. It will rise up a lot and then sink back down when you take it out of the oven
- Set aside to cool slightly and set prior to slicing. Can be served hot, warm or cold. The leftovers are great for lunch!