Southwestern Quiche With Spinach and Bacon
Looking for something delicious and nutritious? Our Southwestern Quiche with Almond Flour Base is just what you are looking for! Made with Almond Flour Base, this Quiche is low on carbs and much healthier than the traditional. Follow the steps below to make it.
Contents
Why You’ll Love Southwestern Quiche With Spinach and Bacon
- Savory and Filling: Packed with bacon and spinach, this Southwestern Quiche is a hearty meal.
- Southwestern Twist: The blend of spices adds a delightful Southwestern flair to every bite.
- Versatile Dish: Perfect for breakfast, brunch, or even dinner, fitting any meal occasion.
Recipe Ingredients
For The Crust:
- Almond Flour: Serves as the primary ingredient for the quiche crust, imparting a nutty flavor and providing a gluten-free alternative.
- Unflavored Gelatin: Contributes to the structure of the crust, aiding in its firmness and texture.
- Eggs: Act as binding agents in the crust, ensuring it holds together and has a cohesive texture.
- Cream Cheese: Enhances the richness and tenderness of the quiche crust, adding a creamy element.
- Vegetable Shortening: Used to grease the pan, preventing the crust from sticking and facilitating easy removal for serving.
For The Filling:
- Crispy Bacon (Chopped): Adds a smoky and savory flavor to the Southwestern Quiche filling, providing a delicious contrast to the other ingredients.
- Breakfast Sausage (Sautéed): Contributes a hearty and savory element to the filling, complementing the bacon and providing a protein-rich component.
- Frozen Chopped Spinach (Thawed and well-drained): Brings a burst of freshness to the quiche, and once drained, ensures the filling isn’t overly wet, maintaining the quiche’s structure.
- Jalapeno Jack Cheese (Grated): Infuses the quiche with a spicy kick and a creamy texture, elevating the overall flavor profile of southwestern quiche recipe.
- Eggs (Beaten): Serve as the primary binder for the quiche filling, creating a cohesive and set texture. The beaten eggs also contribute to the overall structure of the quiche.
How To Make Southwestern Quiche?
Step One: Start your sausage and bacon frying while you prepare the crust. Remember to periodically check their progress while you are working on the crust.
Step Two: Stir the gelatin into the almond flour in a mixing bowl. Add the softened cream cheese and beat with a stiff spatula briefly and then add the two beaten eggs. Mix everything together to form a loose dough.
Step Three: Grease a 9 inch diameter deep dish pie pan or a quiche pan liberally with vegetable shortening. Pour in the dough and work it with greasy fingers evenly over the bottom and up the sides as far as you can go. Take a fork and poke holes in the bottom and bake the crust for 12 minutes at 400 F.
Step Four: While the crust is cooking, prepare the filling. Chop your crispy bacon, make sure your cooked sausage is crumbled, grate your jalapeno jack, and beat your eggs, separately, in a large mixing bowl.
Step Five: Add your well drained spinach to the egg mixture, followed by the bacon and sausage. Stir the mixture between additions.
Step Six: Finally, add your cheese and pour the mixture into the quiche crust.
Step Seven: Bake at 350 F for 45 minutes or until the internal temperature reaches 180 F.
Step Eight: Serve Southwestern quiche warm with a spoonful of your favorite salsa.
Cooking Tips For Nailing This Quiche Recipe
- Cheese Variety: Experiment with a mix of cheeses such as Monterey Jack, cottage cheese, cheddar cheese, or pepper jack cheese for a melty and flavorful southwestern quiche.
- Pre-Bake the Crust: To avoid a soggy bottom, pre-bake the pie crust slightly before adding the filling.
Variations
- Tex-Mex Quiche: Incorporate chopped green chilis and bell pepper into a quiche filling seasoned with chili powder; serve with a dollop of sour cream for a creamy finish.
- Add Green Onion: Enhance your Southwestern quiche by finely chopping green onions and folding them into the egg mixture for a burst of fresh flavor.
How To Store Leftover Quiche
- Refrigeration: Cool the cooked quiche to room temperature to maintain crust crispiness. Refrigerate within 2 hours, consume within 3-4 days for freshness.
- Freezing: Cool, wrap whole in plastic & foil, store in freezer-safe bag labeled with date for 2-3 months. Or slice, separate with parchment, freeze for easy thawing.
- Thawing and Reheating: When ready to enjoy a frozen quiche, thaw it in the refrigerator overnight. Reheat in the oven at a low temperature until warmed through for the best texture.
What To Serve With Quiche?
- Avocado Salsa: Creamy avocados mixed with diced tomatoes, onions, and cilantro for a refreshing side that complements the quiche’s flavors.
- Black Bean Salad: A zesty combination of black beans, corn, and bell peppers tossed in a lime vinaigrette adds a hearty touch to your Southwestern brunch.
- Roasted Sweet Potatoes: Oven-roasted sweet potatoes with a smoky seasoning offer a sweet and savory balance to the savory southwest quiche.
Southwestern Quiche With Spinach and Bacon
Ingredients
- 1 1/2 cups Almond Flour
- 1-.25 ounce Gelatin pkt
- 2 Eggs beaten
- 2 ounces Cream Cheese softened
- Vegetable Shortening to grease pan
- 4 Strips Crispy Bacon chopped
- 8 ounces Breakfast Sausage sauteed
- 1 1/2 cups Frozen Chopped Spinach thawed and well drained
- 4 ounces Jalapeno Jack Cheese grated
- 8 Eggs beaten
Instructions
- Start your sausage and bacon frying while you prepare the crust. Remember to periodically check their progress while you are working on the crust.
- Stir the gelatin into the almond flour in a mixing bowl. Add the softened cream cheese and beat with a stiff spatula briefly and then add the two beaten eggs. Mix everything together to form a loose dough.
- Grease a 9 inch diameter deep dish pie pan or a quiche pan liberally with vegetable shortening. Pour in the dough and work it with greasy fingers evenly over the bottom and up the sides as far as you can go. Take a fork and poke holes in the bottom and bake the crust for 12 minutes at 400 F.
- While the crust is cooking, prepare the filling. Chop your crispy bacon, make sure your cooked sausage is crumbled, grate your jalapeno jack, and beat your eggs, separately, in a large mixing bowl.
- Add your well drained spinach to the egg mixture, followed by the bacon and sausage. Stir the mixture between additions.
- Finally, add your cheese and pour the mixture into the quiche crust.
- Bake at 350 F for 45 minutes or until the internal temperature reaches 180 F.
- Serve Southwestern quiche warm with a spoonful of your favorite salsa.
Notes
Nutrition
FAQ’S
Can I Use A Frozen Pie Crust for Making Southwestern Quiche?
Yes, a frozen pie crust can be used for convenience; simply thaw it before filling and baking for your Southwestern Quiche.
Can I Make Southwestern Quiche Without Crust?
Yes, you can make a crustless Southwestern Quiche by pouring the filling directly into a greased pie dish. It’s a great low-carb option!
