• Preheat oven 375 degrees F. Lightly grease a 9.5 inch round tart pan ( I used a le creuset tart dish and it works great.)

Quiche crust instructions:

• Add 3/4 cup almond flour, 1/2 cup tapioca flour, 3 Tbs coconut flour, 1/2 cup non-hydrogenated plant based organic shortening, and 1/2 tsp salt to a food processor. Mix until fully integrated. It should be thick and creamy looking, but with large chunks.
• Add 2 Tbs of water and 1 egg to the food processor and and mix. It should be thick and creamy looking. Let the mixture sit for 5 minutes.
• Take the pie crust mixture out of the food processor and roll it into a ball in your hands. Put the ball into the center of the tart dish and push it gently into the pan until it has been evenly distributed. I find that it helps to have slightly wet hands to do this so it doesn’t stick too much. Also, make sure there aren’t holes in the crust when you are pushing it into the dish.
• Then, poke the pie crust with a fork to make small holes all around the bottom of the pie dish, and push the pie crust into the sides of the tart dish with a fork.
• Partially bake the pie crust for 10 minutes at 375 F, then set it aside.

Quiche instructions:

• Cook the bacon in the microwave. Place a paper towel on a microwave safe plate, and place the bacon on top of it. Then cover bacon in a paper towel. Cook for 5 minutes. The bacon should be crispy at this point. If that isn’t enough then cook for another minute or two. Once the bacon has cooled, snap the bacon into pieces.
• Next, mix the quiche mixture together. In a large bowl, add 8 eggs, 1/2 cup almond milk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/4 tsp nutmeg, 1/4 tsp pepper, and 1/2 tsp of salt and mix with a fork or whisk.
• Then add 4 cups of fresh spinach and the bacon pieces to the mixture and mix.
• Pour the mixture on top of the partially pre-baked crust.
• Bake for 30-35 minutes at 375 degrees F, until the quiche is set in the center.
• Let the quiche sit for 15 minutes before eating.