Inspired by a classic American favorite, this recipe is true comfort food. Rich and loaded with flavor, I’m sure the entire family will love this hearty dish.

Yields: 8 slices

Serving size: 1 slice

Ingredients for the crust:

  • 2 oz cream cheese, softened
  • 1 1/4 cups of super fine almond flour
  • 1 large egg
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt

Ingredients for the filling:

  • 1 tbsp extra virgin olive oil
  • 1 1/2 oz. bacon, cooked and crumbled
  • 1/4 cup chopped onion
  • 1 lb. ground beef
  • 4 1/2 oz. cheddar cheese, slices or shredded
  • 4 large eggs
  • 1 1/2 cups heavy cream
  • salt & pepper

Directions:

  1. Preheat the oven to 350° F.
  2. Butter a standard pie tin.
  3. Heat the oil in a skillet over medium-high heat.
  4. Add in the onion and the ground beef. Cook, stirring constantly to prevent sticking and to break up the meat, until the meat is cooked through and no longer pink in the middle.
  5. Drain the excess fat and oil from the pan. Set the meat aside to prepare the crust as follows.
  6. Place the cream cheese in a small bowl. Soften the cream cheese in the microwave until very soft, for about 10 seconds.
  7. Place the salt, the baking powder, and 3/4 cup of the almond flour into a bowl. Mix well with a fork to combine.
  8. Add in the egg and the cream cheese. Mix well to completely combine. You should now have a wet, slightly sticky dough.
  9. Turn the dough out onto a clean plate. Add in the remaining 1/2 cup of almond flour a little bit at a time, kneading and working the dough to incorporate all the flour. 
  10. Place the dough between two pieces of parchment paper, and roll it into a circle that is a little bit larger than the top of your pie tin. A trick I’ve learned is to tape the bottom piece of parchment to my work surface with blue painter’s tape. This prevents the paper from slipping and sliding while you’re trying to roll out the dough. If the dough sticks to the paper, you may have rolled it too thin, or you might need to add in a bit more almond flour.
  11. Remove the top sheet of parchment paper, and all of the blue tape if you used it.
  12. Place the pie tin upside down on top of the dough. Use the ends of the paper to carefully lift the dough and the pie tin together. While still holding the parchment paper, carefully grip the pie tin with your fingers and invert it with the dough, so that it’s right side up.
  13. Gently place the pie plate onto your work surface. Carefully remove the parchment paper. Use your fingertips to gently press the dough down into the plate, and up the sides where needed.
  14. Use a knife to trim any excess dough from the outer rim of the plate. You can use these scraps to repair any holes in the crust, or to even out the edges of the crust.
  15. Use your fingers in a pinching motion to crimp the crust. An alternate form of decoration would be to crimp the edges by pressing them with the tines of a fork.
  16. Spoon the meat and onion mixture into the crust. Top with the crumbled bacon.
  17. Place the cheese evenly over the meat and bacon. Press it down gently with your fingers.
  18. In a bowl, combine the cream and eggs. Add in a pinch of salt and pepper. Whisk lightly to fully combine the ingredients.
  19. Pour the egg mixture carefully over the top of the meat and cheese.
  20. Bake in the preheated oven for 35-40 minutes, until the quiche is set and light golden brown in color.
  21. Serve hot.
5 Net Carbs Per Serving
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