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Vegetables aren’t just for salads! Add variety and flavor to your plate with this delicious recipe for a Carrot Crusted Spinach Quiche. One of the advantages of this recipe is that it provides all the macronutrients you need (proteins, fats and carbohydrates) by itself and, in addition, it has a bonus of micronutrients (vitamins and minerals) from the carrots, spinach, and nuts.

This dish has many sources of proteins, from the eggs, the milk and different kinds of cheese. Also, if you’re on a hyperproteic diet then you will enjoy the addition of beef jerky as a wonderful topping to this quiche. And, for those on a low-carb diet this version of a carrot crusted, spinach quiche only uses quinoa flour making it a great option. 

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Carrot Crusted Spinach Quiche

Course Tags Main Course
Keyword beef jerky, carrot, quiche, spinach
Total Time 30 minutes
Servings 8 people


For the base

  • 850 gr carrots
  • 150 gr quinoa flour
  • 1 cup ground hazelnuts
  • 1 egg
  • 100 gr butter
  • Salt and pepper to taste

For the filling

  • 600 gr spinach
  • 2 onions
  • 5 eggs
  • 200 gr fresh organic cream cheese
  • 3/4 cup milk
  • 1 mozzarella ball
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the topping

  • Original Flavor Beef Jerky


  1. Pre-wash all the vegetables. Peel and chop the carrot, and cook it in little water (to avoid losing many micronutrients) until it softens. Drain and set aside.

  2. Grind the hazelnut until you get a powder like substance or until it’s as fine as possible.

  3. With kitchenaid or mixer, mix the grated carrot with the quinoa flour, the ground hazelnut, egg, butter and the seasonings, until you have a uniform dough.

  4. Place the dough in a removable pie pan or other baking dish. Then bake at 220 ºC for approximately 35 minutes or until the surface begins to harden.

  5. To make the filling start by steaming the spinach and drain well.

  6. Chop the onion into thin strips, and sauté. Then, add the spinach back in and the rest of the ingredients. Mix together.

  7. While that is cooking, open a package of our Original Flavor Beef Jerky and cut into small strips.

  8. After a smooth mixture starts to form, remove the pan from the heat. Once the base of the quiche is ready, remove it from the oven. It should be dry, and golden.

  9. Place the filling on top of the carrot base and top it all off with your chopped beef jerky.

  10. Put it back in the oven until the filling is a bit fluffy and golden brown (cooked au gratin) This should take about 25 minutes.


Put it back in the oven until the filling is a bit fluffy and golden brown (cooked au gratin) This should take about 25 minutes

#BeMoreNatural #Solotienecosasbuenas


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