Prepare an 20-26 cm/8-10” flan or quiche pan by rubbing it liberally with butter on the base and up the sides.
Mix the Parmesan cheese and almond meal together and sprinkle on the prepared pan, shaking the dish to evenly distribute all over.
Beat the eggs well and whisk in the ricotta cheese and cream.
Mix the spinach, diced onion, grated cheese, garlic, chives/spring onions and coconut flour (if using) into the egg mix, mixing well. Season with salt and pepper
Pour into the prepared quiche pan, ensuring the ingredients are well dispersed over the surface of the pan. Move them around and poke bits in if need be.
Bake for approximately 40-50 minutes or until cooked in the centre.
Omit the almond meal and increase the amount of Parmesan cheese added to the crust to make this recipenut free.
Use 280 gms/ 10 oz fresh baby spinach in place of the frozen spinach. Bits of spinach leaf will stick out of the quiche mixture when you mix it in and pour it into the dish but it still cooks up beautifully. Just poke the bits back in if you can. If you want to remove a tiny amount of the bulk of the fresh spinach, microwave in 10-20 second blasts to reduce a tiny amount of the bulk. You still want the leaf to look like a leaf.
Add ½ cup of chopped feta cheese for variation.
Use the quiche filling in a pastry base if you aren't worried at all about the carbs - but do try this version first as it tastes amazing☺ You could also make a low carb crust base by following the instructions for the pie crust in this recipe for Low Carb Quiche Lorraine