Photo-A-Day: Ingredients

Tonight we had “brinner” or breakfast for dinner. I made a low-carb quiche and a low-carb egg bake and both versions turned out delicious. Tonight, my photo features the ingredients used for the base of the quiche:


Here’s the recipe for the quiche:

1 bag of Baby Spinach
6 tablespoons of Butter
4 strips of Bacon
1/2 of a Walla Walla Sweet Onion
9 Eggs
1.5 cups of Almond Flour
Salt & Pepper to taste

Preheat the oven to 350˚.
In a deep skillet, add the onion after it’s been chopped up and the bacon after it’s been cut into small pieces. Cook until the onions are caramelized to your liking. In the meantime…

Put the butter in a microwave safe dish and melt it.
Get out a 9 inch pie plate and spray with a safe, non-stick cooking spray.
Add the almond flour to the pie plate and then add the melted butter.
Mix together with a fork until all the almond flour has been mixed into the butter and is moist.
Use your hand to press the almond flour/butter mixture flat until press it up the edges of the pie plate dish.

Once your onions and bacon are almost done, add the chopped up baby spinach and cook until the spinach has fully wilted and had a minute or two to cook in the bacon and onions.
Add this bacon, onion, spinach mixture to the pie plate (on top of the almond flour crust).

Mix 9 eggs together until they are well beaten.
Pour the egg mixture on top of the bacon, spinach, onion mixture that’s already in the pie plate.
Now sprinkle with Salt and Pepper.
Add some cheese if you prefer. I used Grated Parmesean Cheese and a small amount of shredded cheddar.

Bake at 350˚ for 35-40 minutes.

If you aren’t sure about the almond flour crust, you can use this to make an egg bake in the pie plate instead. Just don’t do the crust and I would recommend adding small cubes of cream cheese evenly to the bottom of the pie plate before adding anything else to it. The cream cheese will help keep the egg bake moist and not too dry. Plus, it’s just so yummy! Bake it at 325˚ for 35 minutes and it should be perfect.

Well, that’s it for today. Thanks for looking!


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