Spinach and Goat-Cheese Pie. A low carb masterpiece !

Ingredients
6 servings
Pie crust
1½ cups almond flour
¼ cup peeled sesame seeds
1 tablespoon wheat bran
1 tablespoon psyllium husk, ground
½ teaspoon salt
¾ ounce butter
1 egg

Egg batter
4-5 eggs
1 cup heavy whipping cream or sour cream
salt, pepper

Spinach and goat-cheese filling
½ pound fresh spinach
2 tablespoons butter or coconut oil
1 clove of garlic
1 pinch ground nutmeg salt, pepper
4 ounces grated cheese
1/3 pound goat cheese, sliced

Method

1. Mix almond flour and sesame seeds in a blender. Add the remaining ingredients and mix to form a dough. Press the dough into a springform tin and prick holes in the bottom with a fork.

2. Whisk together the eggs and whipping cream or sour cream. Add salt and pepper. Add the filling in the following steps.

3. Chop the spinach coarsely. Finely chop the garlic. Brown the garlic butter or oil for a few minutes. Add the spinach and sauté some more. Season.

4. Add the chopped spinach to the pre-baked pie shell. Mix the grated cheese into the egg batter and pour over spinach. Top with goat cheese. Bake at 350°F (175°C) 30–40 minutes.

Recipe from Swedish chef Anne Aobadia. Above text and photograph from the mega Diet Doctor blog here. http://www.dietdoctor.com/spinach-and-goat-cheese-pie

That looks like good grub to me!! I reckon fresh watercress may work as well as spinach for that extra 'Bite'.

Maybe some fennel would go well with this for some real extra zap.


From the same family as the herb and seed of the same name, it's also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery. When eaten raw, the texture is crisp and the flavour is quite assertive and anisseedy. Cooked, it's softer and more mellow.

Loose Cannon wrote:Maybe some fennel would go well with this for some real extra zap.

From the same family as the herb and seed of the same name, it's also known as Florence fennel, finocchio, or sweet fennel, is very popular in Italian cookery. When eaten raw, the texture is crisp and the flavour is quite assertive and anisseedy. Cooked, it's softer and more mellow.

Yep! Fennel is great and I usually grate it raw into a mixed salad for a bit of 'Va va voom'.

When you stop and think ..... we are blessed / spoilt for choice with a great selection of vegetables we can use. Watercress / cress is so handy and definitely adds a slight peppery taste to many foods. I just love egg and cress together.

Fennel perhaps more popular on the continent does also offer a slant on tastes.

Food is to be enjoyed, and as Hippocrates said "'Let food be thy medicine and medicine be thy food"
How wise is that?

All the best Jan