Tuesday, March 8, 2011

Sun Dried Tomato, Bacon, Feta, & Spinach Low Carb Quiche

Sun Dried Tomato, Feta Cheese, Spinach, & Bacon Quiche with Low Carb Almond Meal Crust

Almond Meal Crust:
*1-1/2 C Almond Meal or Almond Flour
3 Tbsp Ice Water
4 tsp Olive Oil

*Tip almond meal (w/skins) and almond flour (blanched/skins removed) can be interchanged. You can make your own almond meal by grinding almonds in a food processor or coffee grinder. Make sure you don't grind the almonds too long or you will end up with almond butter. Grind the almonds in steps using a sifter to sift out the flour and returning the larger bits to the grinder.  If you purchase almond meal/flour, I recommend buying it in bulk from Whole Foods/Central Market/Sun Harvest/ect because the per pound cost is generally cheaper. Always store in an airtight container because ground almonds can become rancid.

Mix almond meal/flour and salt.  Above picture is almond flour purchased from Sun Harvest.  Beat olive oil and water and add to almond meal/flour.  Mix until a dough forms.  Add more water or almond meal/flour as required to form a dough ball that is not too dry and not too sticky. 

Spread into a 9" greased pie plate.  Dip your fingers in ice water to keep them from sticking when pressing out your crust. 

Cousins (Merlin & Bailey)
Warning, you likely won't have alot of help during this phase of the project. I caught my helpers sleeping on the job. "Lazy Bums"!!!! Just wait, when this comes out of the oven everyone will be begging.

I recommend covering the edges of the pie with pie covers or just aluminum foil to prevent the edges from burning or getting too dark.  You must exhibit lots of patience if you use aluminum foil, otherwise you will end up very angry because they tend to fall off while placing in the oven.

Bake @350 for 15 to 20 minutes or until it starts to brown.  While the crust is baking work on the filling.

Quiche Filling:
5 Eggs
1/4 C Coconut Milk or Almond Milk
6 to 8 Sundried Tomatoes chopped
1/2 Cup Feta
1 Pkg Frozen Spinach
1 Pkg Bacon

Slice the bacon in 3/8" wide slices and fry until crispy. (If you have read the cast iron post, this would be a good time to use that skillet).  Drain the bacon on paper towels. 

Remove all but 1 Tbsp of bacon grease from the pan and add the spinach and cook until thawed.  Add the sundried tomatoes and cook for another 2 to 3 minutes.  Mix in the bacon and remove from heat.  In a bowl beat the eggs with the coconut/almond milk. 

Pour the spinach mixture into the pie crust.  Add the feta cheese and use a fork to mix the cheese in a bit.  Pour the egg mixture over everything and pop in the oven.  I once again recommend using the covers for the edge.  Remove the covers with about 20 minutes remaining.

Bake quiche 40 to 50 minutes or until eggs are cooked through.  Set out to cool and try to fight off all the hungry people that will be flocking to the kitchen due to the wonderful smell.

I was skeptical of the almond meal crust, but the concensus was that the taste and texture was amazing.  Several comments were that the almond meal crust is preferred over a regular crust.  Try it for yourself.  I'm thinking of using it for a low carb dessert soon. Im open to suggestions.


  1. I just purchased almond flour. What is the difference between almond flour and almond meal?
    Do you happen to know? And I wonder if they are interchangeable. I can almost smell the quiche through the computer.
    I make some sugar free pies with pudding and cool whip topping. The sugar free pistachio pudding has 24 carbs per box. Seems like it would be good with your crust. I am not sure how many if any carbs you are allowing.

  2. As a general rule almond flour is from blanched almonds (skins removed) and almond meal has the skins. This is a general rule and not always true. They are both completely interchangeable. I have used purchased almond flour and made my own almond meal by grinding up almonds with the skins. Both work great. Great idea, I think I am going to definitely try a pudding/coolwhip pie.

  3. Oh, this does look really good!! I love the idea of an almond meal crust. Will definitely need to try that!

  4. Yummy looking tart, I love the addition of coconut milk to it.

  5. A great looking tart, loved the ingredients added to it... !

  6. Arthur I love the crust you used here. The filling sounds wonderful and the finished "pie" looks great. This is my first visit to your blog and I've just spent some time browsing through your earlier entries. I'm so glad I did. I really like the food and recipes you feature here and I'll definitely be back. I hope you have a great day. Blessings...Mary

  7. I tried your crust tonight, grinding my own Almond meal - it was a huge success and loved by my vegetarian son and picky husband. At the suggestion of an online comment, I added an egg white, as well as about 1 teaspoon of onion powder to counteract the sweetness of the almonds. It was fabulous with a mushroom spinach quiche. I will definitely use it with a dessert. thanks!.