This EASY Gluten Free Low Carb Quiche has a homemade, buttery, flaky Almond Flour Crust! Sausage, spinach and eggs make a high protein, filling breakfast!
Pre-heat oven to 375 degrees.
Mix the pork with all the spices, up to (and including) the onion powder. Heat a large skillet on medium heat and cook then pork until it is no longer pink, breaking it up into pieces and draining excess fat.
In a large bowl whisk together the eggs, coconut milk and salt until well mixed. Stir in the spinach and cooked sausage until well mixed.
Pour into the cooled pie crust and place into the oven. Bake for 20 minutes. Then, loosely cover the top with tinfoil and bake for another 18-20 minutes, until the eggs are set.
Let cool at room temperature for 10 minutes and then slice and DEVOUR!
*You can also just use 1/2 lb of Italian Ground Pork
**I have tried the pie crust without monkfruit and it works great. I do like the TOUCH of sweetness it provides though.
Pork seasoning from HERE.