Greek Quiche - wheat free/grain free/sugar free

 Greek Quiche

 For this quiche I used the feta cheese pictured.  It's something I found locally, made by a local family who raise goats and make their own cheese, and it's marvelous.  I believe both Paleo and Primal will allow this and many people who are sensitive to cow's milk and cheese, can have goat cheese.

Crust:
2 C almond flour
3 T cold butter (can use coconut oil)
1 T egg white (I used the kind in a carton, makes it much easier than separating eggs)

Filling:
5-10 oz fresh spinach
4 slices bacon, cut up
1/4 C onion
8 oz feta cheese, crumbled or chopped
3 eggs
5 T egg white (or you could just use 4-5 regular eggs instead of the 3 eggs plus egg white - I just wanted to use up my carton)
Salt and Pepper to taste

"Cut" the butter into the almond flour using a fork or if you have one, a pie cutter.  Cutting in butter means pushing the fork or pie cutter into the butter and through the almond flour until the bits of butter are pea sized or smaller.  That will form bits of butter flakiness through the crust.  Add the egg white and gently stir until it holds together.  Press it into a pie shell and bake 10 min at 350 or until just barely browning.

 Meanwhile, in a non stick pan, cook the bacon and onion until both are done, add the spinach just until wilted.  I could have added more spinach, it "shrinks" as it cooks.

 Put in the bottom of the cooked pie shell, top with the feta cheese.  Mix the eggs and pour on top.  Return to the oven for another 20 min or until the egg mixture is "set" meaning firm.  You can test this with a knife, if you cut into it, you shouldn't get any liquid egg on the knife.

I should have lined the bottom of my pie pan with parchment.  This ended up being difficult to remove from the pan, but was delicious.

Makes about 6 servings: 450 calories, 11 grams carbohydrates, 5 grams fiber.