Keto Spinach Bacon Quiche: Our crisp crust made with Noosh Keto Almond Baking Flour is filled with custardy eggs and loaded with bacon and cheddar cheese. It’s ideal for an impromptu brunch or as rich, filling breakfast during the week. Keto, Gluten-Free, Low-Carb, Peanut-Free, Paleo.


To make the pie crust, combine Noosh Keto Almond Baking Flour, almond flour, xanthan gum, and salt in a food processor. Pulse until evenly combined. The texture should resemble breadcrumbs.

Add butter and cream cheese and pulse for just a few seconds until crumbly. In a separate small bowl, whisk together egg and vinegar. Adding one tablespoon at a time, pulse the pour egg mixture into the dough just until it comes together. Stop pulsing before the dough forms a ball. The mixture ought to resemble coarse breadcrumbs or streusel rather than cookie dough.

Press the dough together and separate it into two pieces. Turn out the dough onto plastic wrap and form it into a fat disc. Refrigerate for at least two hours or up to 3 days. Reserve one crust for another purpose.

Preheat the oven to 400 degrees. Roll out dough between parchment paper into a  12-inch round. Because the dough is very fragile, it’s best to work quickly and in cold conditions. If the dough breaks or becomes too unmanageable, pinch together the dough and put it in the freezer for 5-10 minutes before continuing to shape the dough.

Working quickly and carefully, transfer the crust to a 9-inch pie pan. Using damp fingers, gently press the dough into the pan and crimp the edges with your fingers or a fork. Prick the sides and bottom with a fork. Bake in the oven for 10-15 minutes or until the crust is golden.

To make the filling, heat the oven to 400 degrees. In a pan over medium-high, add garlic and chopped bacon stirring occasionally, until the bacon is crisp and the garlic is golden brown, about 5 minutes.

Scatter cheddar cheese over the crust and top with well-drained spinach. In a medium bowl, combine Greek yogurt, heavy whipping cream, and eggs. Season with salt, freshly ground pepper, and fresh thyme. Pour the mixture over the spinach. Sprinkle caramelized garlic and bacon on top. Bake until custard is set and golden brown in spots, 35–40 minutes. Let cool on a wire rack. Enjoy!

Serves 6


1 1/3 cup Noosh Keto Almond Baking Flour
3/4 cup almond flour
1 teaspoon xanthan gum
1/2 teaspoon kosher salt
7 tablespoons unsalted butter, cold
4 oz. cream cheese, cold
1 egg, lightly beaten
2 teaspoons apple cider vinegar
egg wash, optional

1 tablespoon olive oil
3 cloves of garlic, minced
5 slices of raw bacon, chopped
5 large eggs
3/4 cup heavy whipping cream
3/4 cup full-fat Greek yogurt
Salt and freshly ground pepper, to taste
1 teaspoon fresh thyme, chopped
16 oz. frozen chopped spinach, thawed and well-drained
2 cups white cheddar cheese, shredded

Nutritional Information: Fat    191.5g, Protein 84.5g, Net Carbs 2.6