Quiche Florentine

Method

1. Preheat the oven to 180°C and press the almond flour base evenly into the bottom and sides of a 20 cm tart tin, then blind bake it for 8 minutes until lightly golden.
2. While the base bakes, wilt the spinach in a dry pan over medium heat for 3 minutes, then press out all excess moisture using a clean cloth or the back of a spoon.
3. In a mixing bowl, whisk together the eggs and heavy cream until fully combined and smooth.
4. Scatter the wilted spinach evenly over the pre-baked almond flour base, then pour the egg and cream mixture over the top.
5. Sprinkle the grated gruyère evenly across the surface of the quiche.
6. Bake the quiche in the oven at 180°C for 25 minutes until the filling is set with a very slight wobble in the center and the gruyère is melted and golden.
7. Allow the quiche to rest for 5 minutes before slicing and serving.