Rich, super-tasty, creamy quiche that becomes much firmer upon refrigerating. I even like it cold!  You can even use leftover turkey in this quiche.

1/2 cup ground almonds, OR (125 mL)
  almond flour
1/cup Gluten-Free Bake Mix, (60 mL)  or more ground almonds/flour
3 tbsp butter, melted (45 mL)
6 bacon slices
2 cups chopped broccoli (500 mL)
1/2 cup chopped onion (125 mL)
2 cups diced, cooked chicken, OR turkey (500 mL)
1/2 tsp salt (2 mL)
1/2 tsp Italian seasoning (2 mL)
1/tsp black pepper (1 mL)
8 oz light cream cheese, softened (250 g)
1/cup sour cream, OR yogurt (60 mL)
5 eggs
4 oz shredded Monterey Jack cheese (125 g)
1/cup Parmesan cheese (60 mL)
2 tbsp shredded Monterey Jack cheese (30 mL)
1 tbsp Parmesan cheese (15 mL)

Crust:  In medium bowl, combine ground almonds, OR almond flour, Gluten-Free Bake Mix and butter.  Press into 9-inch pie dish.  Bake in 350°F (180°C) oven 10 minutes.

Filling:  In large skillet, cook bacon until just before it gets crisp.  Set aside to drain on paper towels.  In bacon fat, cook broccoli and onion until tender.  Stir in chicken, OR turkey and stir fry couple of minutes.  Sprinkle with salt, Italian seasoning and black pepper.  In food processor, process cream cheese and sour cream, OR yogurt.  Add eggs one at a time while processing.  Stir in 4 oz (125 g) Monterey Jack cheese and Parmesan cheese.  Add to skillet along with chopped bacon and stir everything well.  Pour over crust.  Sprinkle with 2 tbsp (30 mL) Monterey Jack cheese.  Bake in oven 40 minutes or until set.  Sprinkle with remaining Parmesan cheese.  Allow to cool 10 minutes before cutting.

Yield:  8 servings
1 serving
453.4 calories
41.4 g protein
28.9 g fat
4.9 g carbs

Variations:  Chicken, Bacon and Leek Quiche:  Use 2 cups (500 mL) chopped leeks. (8.9 g carbs)

Turkey, Bacon and Broccoli Quiche:  Use turkey instead of chicken. (4.9 g)

For other great Low-Carb, Gluten-Free recipes by the team & me:

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