This delicious Southwestern Quiche has a lower carb crust and is full of meat, veggies and cheese.
Preheat oven to 400°F.
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 unflavored 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.
Add your well-drained spinach to the eggs, followed by the bacon and sausage. Stir the mixture between additions. Finally, add your cheese.
Reduce the oven temperature to 350°F. Pour the mixture into the quiche crust. Bake for 45 minutes or until the internal temperature reaches 180 F. Serve warm with a spoonful of your favorite salsa or sour cream if desired.
This is 4 net carbs per slice.
If following Weight Watchers be sure to use a turkey breast sausage instead of regular high fat breakfast sausage. If you do that the points are 8 for blue and purple myWW plans and 11 points for the green plan.