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.

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Contents

Southwestern Quiche Ingredients

For this recipe, you will need specific ingredients for both the crust and the filling. Here is what you will need!

For the crust:

1 1/2 cups almond flour
1-.25 ounce package of unflavored gelatin
2 eggs, beaten
2 ounces cream cheese, softened
vegetable shortening to grease pan

For the filling:

4 strips of crispy bacon, chopped
8 ounces of breakfast sausage, sauteed
1 1/2 cups of frozen chopped spinach, thawed and well drained
4 ounces of jalapeno jack cheese, grated
8 eggs, beaten

How to Make Southwestern Quiche

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.