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Gluten Free Low Carb Quiche with Almond Flour Crust

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!
Course Breakfast
Cuisine American
Keyword low carb
Prep Time 30 minutes
Cook Time 40 minutes
Crust chilling 2 hours
Total Time 1 hour 10 minutes
Servings 8 People
Calories 311kcal
Author Taylor



  • 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.


Calories: 311kcal | Carbohydrates: 11.8g | Protein: 12.5g | Fat: 24.8g | Saturated Fat: 9.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 6.1g | Cholesterol: 179mg | Sodium: 526.5mg | Potassium: 150.9mg | Fiber: 2.5g | Sugar: 0.8g | Vitamin A: 845IU | Vitamin C: 1.7mg | Calcium: 52mg | Iron: 1.8mg