Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
1. The Ultimate Keto Bread Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan ([ Ссылка ], [ Ссылка ])
3. The Ultimate Keto Cookbook by Elsie Yan ([ Ссылка ], [ Ссылка ])
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook ([ Ссылка ], [ Ссылка ])

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Oh wow... this updated version of my Keto Spinach Quiche with Crust is a winner. I tweaked the recipe slightly from my previous one and it turned out super delicious. It was a hit when I served it on Christmas day at my sister's house - all wiped out!

This time I made the crust using cold butter to make it flakier. It's more work as you need to use a blender and chill the dough. The result is just a slight improvement on the texture of the crust. So, feel free to use the earlier method I posted by mixing all the ingredients together with melted butter. The psyllium husk powder is also optional.

I added bacon and its reserved fat which gives that nice smoky flavor. For the cheese, I used a mix of mozzarella, cheddar and feta which gives that chunky goodness. I decreased the cheese a bit and increased the eggs and added water so it's not too thick and cheesy. I also added more spinach.

For this 10" pan, I doubled the recipe so if you're using a smaller pan, you can reduce the recipe accordingly.

INGREDIENTS
The crust;
2 1/2 cups almond flour
2 tbsp psyllium husk powder (optional)
2 eggs
57gm cold butter (cubed)
1/2 tsp salt

The filling;
12 balls of frozen spinach (defrosted and water squeezed out)
226gm shredded cheese
10 eggs
2 1/2 cups whipping cream
1/2 cup water
1/2 yellow onions (chopped)
6 to 8 slices of bacon (pan fried & fat reserved)
Salt and pepper to taste

DIRECTIONS
1. Blend all ingredients for the crust until the dough becomes a ball. Knead the dough to form a disc, cover with cling wrap and chill for 30 mins. Spread evenly in a pan lined with parchment paper. Prick some holes to release air bubbles during baking.
2. Bake at 170C or 340F for about 10 to 15 mins. If the dough rises, just prick more holes and flatten it. Set aside.
3. Mix all ingredients for the filling. Pour onto the crust and top with more grated cheese.
4. Bake at 170C or 340F for about 20 to 30 mins or until cooked and browned.

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