Low Carb Revelation LLC

This quiche is so decadent. It has a delicious crust that can be used for pie as well, just add a little sweetener and a little vanilla extract. The filling is versatile. You could add any meat or veggies that you wish. You can make it with or without the crust. I recommend using bacon grease or butter to grease the pie dish.

Crust Ingredients:

• 1-1/2 Cups Almond Flour
• 1/4 Cup Melted Butter
• 1/4 tsp Salt
• 1 Egg

Mix all together and press into a 9” pie plate. Bake in a preheated 350 degree oven for 10 minutes. The crust will be partially baked.

Filling Ingredients:

• 10 oz Chorizo
• 1/4 Cup Diced Onion
• 6 Eggs Beaten
• 1/2 Cup Heavy Cream
• 6oz Cheese I used Pepper Jack
• Salt & Pepper to taste

Sauté onions in butter, add chorizo and cook through. Add Chorizo & onions to partially baked pie crust. Pour cream into eggs and beat along with salt and pepper. Pour over chorizo then top with cheese. Bake at 350 degrees for 30-35 minutes. The edges should be firm and the center should be just a little bit jiggly. The crustless quiche takes about 24 minutes.

Let it cool down and set them serve.

6 Servings

1 Slice With Crust

Carbs 9g

Fiber 3g

Protein 23g

Fat 50g

Calories 566

1 Slice Without Crust

Carbs 5g

Fiber 1g

Protein 17g

Fat 36g

Calories 411