A delicious recipe given to me by my dear mother-in-law, Kay Eloff, who passed away this year, August 23,2014, at the age of 83. She lived in Cape Town, South Africa with her husband, a retired doctor, who is still alive at 88 years old. She was one of the most talented people I knew. I will always remember her very fondly, as will my hubby who was a real Mommy's boy and is not ashamed to admit it! This quiche also makes a great vegetarian entrĂ©e, if you leave out the bacon.

Almond Parmesan Crust, OR Single Pie (Click here)
2/cup ground almonds (150 mL)
1/cup grated Parmesan cheese (canned variety) (75 mL)
2 tbsp unsalted butter, melted (30 mL)
1 egg yolk
6 bacon slices
1 whole large leek, cut thin diagonally, OR (6 oz; 170 g)
  whites only of 2 leeks
1, 10 oz package frozen spinach (300 g)
8 oz light cream cheese, OR regular softened (250 g)
1 cup sour cream (250 mL)
5 extra-large eggs, beaten
4 oz feta cheese, crumbled (125 g)
1/cup grated Parmesan cheese (125 mL)

Almond Parmesan Crust:  In medium bowl, combine ground almonds, Parmesan cheese, melted butter and egg yolk.  Using plastic wrap, press crust into 9-inch (23 cm) springform pan.  Bake in 350°F (180°C) oven 10 minutes.

Filling:  In large skillet, cook bacon until it gets somewhat crisp.  Set aside to drain on paper towels.  In bacon fat, cook leeks over medium heat until soft. Squeeze liquid out of spinach and add to leeks along with bacon. In food processor or in bowl with electric mixer, process cream cheese. Add sour cream; process.  Add eggs one at a time, while processing, until smooth.  Stir in feta cheese and Parmesan cheese.  Pour mixture over vegetables and bacon; stir to combine well.  Pour over prepared crust. 

Bake in 350°F (180°C) oven 50 minutes, or until set.  Allow to stand 10 minutes before cutting.  Sprinkle with extra Parmesan cheese, if desired.

Yield:  8 generous servings
Almond Parmesan crust/single pie crust
361.0/380.9 calories
19.7/19.6 g protein
28.1/28.7 g fat
2.5/1.5 g fiber
6.4/9.5 g net carbs