Spinach Goat Cheese and Roasted Red Pepper Casserole

Yield: 6 servings

Spinach Goat Cheese and Roasted Red Pepper Casserole

This hearty meal is sure to be a crowd-pleaser. This casserole could be served for breakfast, lunch, or dinner.


For the Filling
  • 4 eggs
  • 10 oz. frozen chopped spinach, liquid drained
  • 1/2 cup heavy cream
  • 1 medium onion chopped and sautéed until light brown and softened
  • 1 clove minced garlic
  • 1 teaspoon salt
  • 2 oz. goat cheese
  • 2 whole roasted red peppers
For the Crust
  • 2 cups shredded mozzarella
  • 4 tablespoons butter
  • 1 egg
  • 1/2 cup coconut flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


For the Filling
  1. Heat oven to 350 degrees. Mix eggs, spinach, cream, onion, garlic, and salt in bowl. Set aside to and make crust.
For the Crust
  1. Microwave the cheese and butter in a bowl for about 1 to 1.5 minutes. Stir and mix in egg, coconut flour, baking powder, salt, garlic powder, and onion powder. Knead with hands to get all the ingredients fully mixed.
  2. Roll the dough out so that it is in a rectangle shape, or a shape that is slightly bigger than whatever casserole dish you are using. Place in casserole dish (can be 11 x 7, but 8 x 8 should work too). Make sure the dough comes up the sides and there is enough to fold over the filling slightly.
  3. Pour filling over crust. Fold the extra dough over the filling. Sprinkle goat cheese crumbles and roasted red pepper slices on top of the filling and push in to the filling mixture slightly.
  4. Bake for about 35-45 minutes or until crust is golden brown and filling is cooked through. Enjoy!


8.3 grams of carbs per serving
Created using The Recipes Generator
Karissa Long