Preheat the oven to 160°C Fan, 180°C electric, 350°F or gas mark 4.
Grease the pastry tin with butter.Mix together the almond flour, melted butter and salt in a bowl until combined. Make a well and add the beaten egg.
Mix well with your hands or a fork, until a dough ball forms.
Next, press the crust into the tin using a spoon and fork.
Bake the crust for 15 minutes until just beginning to colour.
Next heat a frying pan on a low heat and melt the butter in it. Next add the spinach and minced garlic. Season with sea salt and pepper.
Sauté until the spinach has wilted completely.
Remove the spinach mixture from the heat and mix together with the dry curd cottage cheese in a bowl. Press the spinach and cheese mixture through a sieve to drain out the excess moisture. No one likes a soggy quiche!
Next, mix the beaten eggs with the spinach and cheese mixture to combine. Pour on top of the quiche crust.
Top with the cheddar cheese.
Bake for 30-40 minutes until the topping is set and golden brown around the edges.