Protein Spinach Florentine Quiche on a High Protein Crust

This is my first ever protein quiche. I approached the idea of protein quiches without really knowing what I was doing so I’m thrilled with the result! They look like flying saucers because of I used a Yorkshire Pudding baking tray and uh… because this was kind of an experiment, hehe ;-)


41g brown rice protein
1 egg
18g wheat bran
8g coconut flour


1. I mixed 41g of brown rice protein with 1 whole free-range, organic, and delicious whole egg.

2. To that, I added 18g of wheat bran and coconut flour (8gs). 

3. Basically, I was trying to go for a doughy consistency (this is how I got to the numbers above so you can just do it ‘by eye’ too). I added a bit of warm water until it formed a ball that wasn’t really wet or sticky.

4. Added some sea salt, rolled it around some more, and proceeded to pre-heat the oven. Then, with my fingers, I pushed down the dough into the two little baking tray things. 

5. Now, I don’t have a proper quiche baking tray (yet) so if you make this and have one, use it instead! Or even maybe a muffin one for a bunch of little ones? Anyways, I baked them solo for a good 10 minutes


egg whites
caramelized onions
extra virgin olive oil
nutritional yeast


1. Top them and cook them till ready.

2. When done, I just drizzled a bunch of extra virgin olive oil and sprinkled some nutriyeast on top for the cheesiness factor.

Macros per Serving (out of 1):

8g fat
13 carb
a whooping 41.4g protein! :-D

Next time I do this, I might throw in some nuts into the mixture so if you make your own base, consider doing that too! (I’m thinking almond flour, pecans, walnuts?) Mmmm :-)))))

Comments for This Entry

  • Gavin

    It looks pretty robust Anna, well done and it looks like it would lend it self to going in a proper quiche dish and hold it’s form.

    I’m away on a course for a few days and will be dreaming of this until the weekend.

    April 12, 2011 at 8:12 pm | Reply to this comment

  • Kat Millar

    Fab! You are amazingly creative! Can’t wait to try it out, think almond flour addition would be fab. How do you do your caramelised onions?

    April 13, 2011 at 9:09 am | Reply to this comment

  • Anna

    Hi Kat :-) I basically sweat them for a long time on a non stick on medium/low heat, adding soy sauce (light) as soon as they begin to dry and/or a tiny splash of water before covering them again. It’s great because you don’t need any oil/butter and they turn out purely oniony and delish :-D

    April 13, 2011 at 12:21 pm | Reply to this comment

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