This EASY Gluten Free Low Carb Quiche has a homemade, buttery, flaky Almond Flour Crust! Sausage, spinach and eggs make a high protein, filling breakfast!
Ingredients
- 1/2 Lb Grass-fed ground pork (or Italian Ground Pork)
- 1/2 tsp Dried parsley
- 1/2 tsp Italian seasoning
- 1/4 + 1/8 tsp Ground black pepper
- 1/4 tsp Red pepper flakes
- 1/8 tsp Fennel seed
- 1/8 tsp Paprika
- 1/2 tsp Sea salt
- 1/4 tsp Onion powder
- 5 Large eggs
- 1/2 Cup Light canned coconut milk
- 1/4 tsp Salt
- 1 Cup Spinach, roughly chopped and tightly packed
- 1 Low Carb Pie Crust, at room temperature
Description
- Pre-heat oven to 375 degrees.
- Mix the pork with all the spices, up to (and including) the onion powder. Heat a large skillet on medium heat and cook then pork until it is no longer pink, breaking it up into pieces and draining excess fat.
- In a large bowl whisk together the eggs, coconut milk and salt until well mixed. Stir in the spinach and cooked sausage until well mixed.
- Pour into the cooled pie crust and place into the oven. Bake for 20 minutes. Then, loosely cover the top with tinfoil and bake for another 18-20 minutes, until the eggs are set.
- Let cool at room temperature for 10 minutes and then slice and serve!
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