This is perfect for a winter’s day. Baking one up smells up the home with hope for goodness to multiply. Add a fresh green salad and a hot cup of tea! Whala! Lunch or dinner is served.

Ingredients and Instructions for a delicious quiche!

KETO pie crust using Recipe in Comments.

6 strips bacon, cooked and crumbled

1 cup cheddar cheese, shredded

1 handful baby spinach, roughly chopped

5 large eggs

1 cup heavy whipping cream

salt and pepper , to taste

Instructions

Preheat oven to 400 degrees F. Place homemade KETO pie crust made with almond flour in a 9″ pie pan then trim and crimp the edges. Fit a square overlapping sheet of parchment paper or foil on top of the pie crust and fill with about 1 pound of dried rice or pie weights. This helps it brown nicely.

Bake the crust for about 10 to 12 minutes, until the edges turn pale. Remove from oven, remove weights and continue baking an additional 5 to 7 minutes until bottom and sides are pale. The crust might rise up like a dome on the bottom, but it will settle back down once removed from the oven.

Place the bacon, cheese and spinach in the partially baked crust* and set aside.

Whisk the eggs and heavy whipping cream together until mixture is a pale yellow. Season with salt and pepper to taste, then pour mixture over the quiche filling.

Reduce oven temperature to 375 degrees F. Bake quiche for 35 to 45 minutes, until center is set and no longer jiggly. Giggle with glee that you are about to dine divine!