Keto Spinach & Cheese Pie
This keto spinach and cheese pie is the perfect make ahead option for breakfast and lunch. It's great for kids lunch boxes and work lunch.
Breakfast, Lunch, Main Course
chopped frozen spinach, defrosted
Mingle Seasoning garlic & herb spice blend
parmesan cheese, grated
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!
NOTE: THIS IS BASED ON THE INGREDIENTS WE USED, NUTRITIONAL INFORMATION MAY VARY DEPENDING ON THE INGREDIENTS USED.
Have Butter will Travel