Almond Flour Quiche

I love a good quiche at brunch. It feels a little fancy, and there are always new flavor combinations to try. I am embarking on a nutrition plan for the next 6 weeks that cuts gluten and most dairy from my daily meals (can be enjoyed sparingly in treats), so I thought this was the perfect time to use some of my almond flour I was so excited to buy at Costco.

The possibilities are endless when it comes to what kind of flavors and ingredients you want to toss into the filling, and this time I chose spinach, bacon, a little feta, and parsley. I think peppers or tomatoes would have been delicious to add as well, but I didn't have them on hand. Can I add a little brag here? The spinach and parsley I used came from our garden! I can't believe I'm actually growing foods we can eat! It's so exciting -- but I digress. More on garden adventures another time. 

So, let me get this recipe to you. For the crust, I used a variation of a recipe I found on the Healing Whole Nutrition website. I just decided to wing it for the filling, and after eating, I made some adjustments that I think will work better for you if you make it.

Ingredients:

For the crust:

2 cups almond flour (I use Bob's Red Mill)

1/2 Tbsp garlic salt

1 tsp black pepper

1/3 cup extra virgin olive oil

1 Tbsp onion powder (less if it suits your taste)

For the filling:

12 eggs

2 cups fresh spinach torn or cut a bit

1/4 cup fresh parsley roughly chopped

1 Tbsp fresh chives chopped

1/2 cup crumbled feta cheese (omit to make dairy free)

12-14 slices cooked bacon, cut into bite size pieces

1 tsp salt

1 tsp pepper

Preheat oven to 350F. Grease a 10" pie pan with olive or coconut oil. Combine all crust ingredients and press into pie pan. Make sure crust goes up about 1/2 on all sides of the dish.

Bake crust for 20 min. Then remove and set aside while working on filling. Bump oven temperature to 375F.

While crust is cooking, cook your bacon. When it's done, set aside to cool and then crumble into bite-size pieces. 

Lightly wisk all the eggs in a large bowl. Fold in the spinach and parsley, toss in the chives and mix. Next, fold in the feta and crumbled bacon. Add salt and pepper. Be careful not to oversalt because the bacon adds a lot of salty flavor.

Can you see the soft eggs in the middle? I cooked another 5 minutes.

Bake until eggs are set. It took about 40 minutes when I made it, but ovens can vary, so check in as the quiche is close to being done. We don't want runny eggs!

Hope you enjoy! Tag me on Instagram @bewell_bemom if you make this! I'd love to see your own variations.