Today we’re making spinach pie! I started working on this recipe exactly 6 weeks ago. Originally, I was kicking around the idea of making a quiche or a frittata until I realized that I couldn’t develop a recipe for either of those using the long list of non-negotiable criteria that I was trying to meet.
- No crust
- Not too “eggy” in taste or appearance
- Nutrient dense
- Yielding many servings
- Freezes well
- Multi-purpose (meaning, it could eaten for breakfast, lunch, or dinner)
- Can be served in a fancy or casual setting
Then my idea turned into this deliciously beautiful pie made from spinach and eggs.
Let me back up for a minute and explain the differences between a frittata and a quiche because it’s interesting! (at least I think it is!)
“Frittata” is an Italian word, derived from the word “friggere” and means “fried”. A frittata is an egg-based, crustless dish that usually contains fillings like cheese, meats, and vegetables. A quiche is a kind of tart, made with eggs, custard (milk, heavy cream) and usually fillings as well.
The main differences between them are 1) A frittata is fried and a quiche is baked. 2) A quiche has a crust white a frittata does not. 3) A quiche is made with custard while a frittata is not.
I wanted to create something crustless like a frittata, but I wasn’t looking to make anything resembling a giant omelette. I wanted to create something savory and special like a quiche, however, I wasn’t looking to make a heavy, custard-based dish.
The common ingredient between the two dishes is the eggs—and I wanted to use eggs. I started with that ingredient. I also wanted to make a dish where the eggs weren’t the “star” and the fact that I was using lots of eggs wouldn’t be so obvious. It’s not that I don’t love eggs. I do! But I was looking to make a versatile dish that didn’t scream “I’m a giant omelette!”
Spinach was the answer. It’s nutrient dense and its abundance and color in the recipe would step into the spotlight, leaving the eggs in the background. And that is how I came up with the idea for spinach pie. Aside from the eggs and spinach, the remaining ingredients are for flavor and to nicely hold this beautiful pie together. It’s actually reminiscent of spanakopita (minus the cheese and phylo dough).
I’ve made this several times as written here and it’s my “go to” for something nutrient dense, light yet filling, portable, and delicious. Sometimes I eat it for breakfast. Sometimes I eat it as an afternoon snack. One night we had it with dinner as an accompaniment to our chicken. We traveled with it recently because you can just pick up the slice and you don’t even need a fork! We ate it while sitting on a ferry in our motorcycle gear – helmet in one hand….spinach pie in the other!
I could go on and on, but you will just have to make this for yourself to see how versatile, delicious, and healthy it is! Here’s how.
Preheat the oven to 350°. Cook the bacon in the oven (on a baking sheet covered with heavy duty tin foil). Once cooked, chop bacon into bite-size pieces. Set aside.
SAVE the grease left on the tin foil to grease a 10” round glass baking dish.
Defrost frozen spinach and drain the water out. I like to use cheesecloth or paper towels for this. Wring it OUT!
Whisk the eggs in a large bowl until slightly foamy. Then whisk in coconut milk and lemon juice until combined. Add coconut flour and baking soda and mix until there are no lumps.
Add the thawed/drained spinach and remaining six ingredients and mix until combined. Fold in half of the bacon.
Pour the mixture into the baking dish. Top the pie with the remaining bacon pieces.
Bake for 20-25 minutes until internal temperature is somewhere between 190°-200°. Let the spinach pie rest for 10 minutes. Then it’s ready to be sliced.
The spinach is cooked through. It’s not soggy and it’s not too “eggy”. Y U M.
I’d love to hear about any changes you make or any questions you have. Let me know how your spinach pie comes out. Enjoy!
Yield: 1 pie (10 slices)
4oz bacon, divided
1¾ lbs frozen spinach (Once thawed with water squeezed out, it’s about 8oz in weight and 1¼ cups packed in a measuring cup.)
6 eggs (10½ oz-11oz)
2 tablespoons (30g) full-fat coconut milk
1 teaspoon lemon juice
1 tablespoon (7g) coconut flour
½ teaspoon baking soda
2 tablespoons fresh basil, chopped (fresh thyme works as well)
2 tablespoons freshly chopped parsley
½ teaspoon freshly grated nutmeg
¾ teaspoon salt (or ½ teaspoon if your bacon is very salty)
½ teaspoon black pepper
¼ teaspoon crushed red pepper (optional)
- Preheat the oven to 350°.
- Cook the bacon in the oven (on a baking sheet covered with heavy duty tin foil). Once cooked, chop bacon into bite-size pieces. Set aside. SAVE the grease left on the tin foil to grease a 10” round glass baking dish.
- Defrost frozen spinach and drain the water out. I like to use cheesecloth or paper towels for this. Wring it OUT!
- Whisk the eggs in a large bowl until slightly foamy. Then whisk in coconut milk and lemon juice until combined.
- Add coconut flour and baking soda and mix until there are no lumps.
- Add the thawed/drained spinach and remaining six ingredients and mix until combined. Fold in half of the bacon.
- Pour the mixture into the baking dish. Top the pie with the remaining bacon pieces.
- Bake for 20-25 minutes until internal temperature is somewhere between 190°-200°.
- Let the spinach pie rest for 10 minutes. Then it’s ready to be sliced.
- I use just enough bacon to get a small piece with every couple of bites. You can certainly use more bacon if you like!
- When I first made this, I used fresh thyme. I later tried it with fresh basil. Both pair well with the spinach and bacon. Use whatever you prefer or have on hand.
- If you don’t have “fresh” thyme or basil, you can use “dried” thyme or basil. Just reduce the amount to 2 teaspoons of whatever dried herb you use.
- Can be eaten hot, cold, or room temperature.
- This freezes well and actually reheats very nicely in the microwave. I didn’t think it would, so I tried it just to see. But it works great!
- Can be served as a meal (breakfast or lunch), or as an accompaniment to lunch or dinner.
Nutritional Information Per Serving (1 slice): 97 Calories, 7g Fat, 130mg Sodium, 2g Carbohydrates, 1g Fiber, 0g Sugar, 6g Protein