Quiche Lorraine with bacon and spinach

This low carb version of a French cuisine gem is rich in fats and protein, very satisfying for the beginning or end of the day. And it is versatile, you can change filling and make it with leeks, tomato, ham, whatever suits your taste and you have in a fridge at the moment. And crust alone is so delicious, you won’t miss one with a white flour. And the best of all- this pie is a great way to sneak up veggies in your kid’s diet, it will please the pickiest eater!!


Prep time: 10 min

Cook time: 40 min

Total time: 50 min

Course: Breakfast, dinner

Servings: 6 pieces




For pie crust:

2 cups almond flour

2 tablespoons butter, melted

1 teaspoon salt

1 egg


For a filling:

4 slices bacon

3 cups spinach, cut in pieces

3 eggs

½ cup heavy cream

½ cup shredded sharp cheddar cheese

  1. Preheat oven at 350 F.
  2. Mix almond flour, melted butter, salt and egg into a dough. Put a parchment paper in the pan you are using and spread a dough pressing it along the walls a little. Bake it for 13 minutes, if it starts forming a bubble, prick it with a fork a little. Remove It from the oven until your filling is ready.
  3. Cut the bacon in pieces and cook it in a frying pan, around 6 minutes. Put spinach and cooked it with a bacon until it is wilted.
  4. In a large bowl, mix eggs and heavy cream with a hand mixer.
  5. Put spinach and bacon on the crust and pour eggs and heavy cream mixture over. Sprinkle with a cheddar cheese and bake it for 20-25min, until the center is done and not runny.