Sausage and Spinach Quiche with a flaky, low carb, lupin flour crust
Beth Bollinger of Nest Wellness
This sausage and spinach quiche with a flaky, low carb, lupin flour crust has been in the works for almost a year. I have experimented with many variations and this is the winner. My goal was always to make a grain free and blood sugar friendly quiche. The bonus is that lupin flour is very high in protein, low in carbs, making it quite possibly the perfect ingredient for vegetarians, those wanting to increase protein intake, and those of us watching our blood sugar. The filling is so customizable- I will give suggestions, but use the basic recipe and feel free to make it your own with the vegetables or meat that you love.
2cupsgoat cheese shredded (I like manchego in this recipe too)
2cupsspinachfresh or frozen (my spinach freezing method is perfect for this use!) If using frozen, crumble the spinach into smaller pieces. If using fresh, chop it using a knife into smaller pieces.
Make the Crust
In the bowl of a food processor, add almond flour, lupin flour, and arrowroot. Pulse to mix very well.
Add very cold diced butter to the flour mixture. Pulse to incorporate. Stop pulsing when you still see chunks of butter but they are just smaller.
Dribble 6 tbsp of ice cold water into the food processor as you pulse. If your food processor has a hole in the stopper, you can pour the water in there. The idea is that you still have pieces of butter remaining that will create a tender crust when baked. At this point, the crust should be slightly tacky and mostly held together. If yours is still dry, you may need to add up to a couple more tablespoons water. The crust should not be wet, though so only use more water if absolutely necessary.