A delightful low-carb spinach quiche with a cheesy crust and creamy filling.
Preheat your oven to 350°F (175°C).
If using a glass dish, reduce the oven temperature to 325°F (165°C) to prevent overbrowning.
Line a quiche dish with the muenster cheese slices, ensuring they cover the bottom and sides.
Overlap the cheese slices slightly to create a seamless crust.
Thaw and drain the spinach thoroughly, pressing out as much water as possible.
Use a clean kitchen towel to squeeze out excess water from the spinach.
In a mixing bowl, combine the spinach, eggs, parmesan cheese, cream cheese, salt, pepper, and garlic powder. Mix until well blended.
Ensure the cream cheese is at room temperature for easier mixing.
Pour the spinach mixture into the prepared quiche dish, spreading it evenly.
Tap the dish gently on the counter to remove air bubbles.
Bake in the preheated oven for 35 minutes, or until the filling is set and the top is golden.
Check the quiche halfway through baking and cover with foil if the top is browning too quickly.
Let the quiche cool for 10 minutes before slicing and serving.
Cooling allows the filling to set, making it easier to slice.
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