Step 1

Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.

Step 2

Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.

Step 3

Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 30 minutes to allow the butter time to harden again. (I like to prepare the dough the day before).

Step 4

When ready to use the dough, press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)

Step 5

Preheat the oven to 350 degrees F.

Step 6

In a deep dish pie pan (you can also use a cast iron skillet if you do not have a deep pie pan) lightly spray the pan and press the pie crust into the pan and up the edges of the pan.

Step 7

If using keto crust listed above, pre-bake the crust 10-12 minutes until set. If using regular refridgerated pie crust, you do not have to pre-bake.

Step 8

In a mixing bowl, combine the eggs, heavy cream, salt and pepper. Whisk vigorously until completely combined.

Step 9

Layer the chopped asparagus, cooked bacon and cheese over the crust.

Step 10

Pour the beaten egg mixture over the crust.

Step 11

Bake 20-23 minutes until the quiche has set.