Bacon, Spinach and Sun-dried Tomato Quiche {Low Carb}

Filled with pops of sweet sundried tomatoes, spinach, and bacon, this Spinach and Sun-Dried Tomato Quiche is the perfect breakfast for brunch, meal prep, or your favorite family gatherings!

Ingredients:

For The Crust – Coconut flour – Almond flour – Salt – Eggs

Combine the coconut flour, almond flour and salt in a medium-sized bowl. Stir in 2 eggs and coconut oil until well blended.

Prepare Almond Flour Quiche Crust

The mixture should form a crumbly dough.

Using your fingers, press the mixture into the bottom and up the side of a deep dish pie plate. Bake for 5 minutes in the oven set at 375 degrees F and set aside.

Make the Spinach Egg Mixture

Whisk the eggs and milk in a large bowl until combined.

In a large skillet over medium-high heat, cook bacon until crisp, about 10-12 minutes. Add the spinach and onion to the drippings in the skillet and cook for about 5 minutes or until onion is golden and spinach has wilted.

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