Bacon, Spinach and Bell Pepper Quiche

- 2 tbsp melted Coconut oil
- 240g / 8.47oz Almond flour
- 1 large organic Egg
- 1 tsp Kosher salt
- 4 slices Bacon
- 2 cored, seeded, and thinly sliced Red bell peppers
- ¾ cup lightly packed, thinly sliced Baby spinach
- ¾ cup grated Cheddar or Gruyère cheese
- 3 large organic Eggs
- 1 cup / 8fl oz Heavy cream
- ¼ tsp Kosher salt
- ¼ tsp Black pepper
- 1 tsp Onion powder

1. Preheat the oven to 175°C (350°F).
2. Mix together 240g (8.47oz) almond flour, 50g (1 large organic) egg, 28g (2 tbsp) melted coconut oil, and 6g (1 tsp) kosher salt in a bowl until fully combined.
3. Press the dough into the pie plate and bake for 13-15 minutes until lightly golden. Remove from oven but leave it on.
4. Fry 4 slices of bacon until crisp, transfer to a paper towel-lined plate, then sauté 300g (2) cored, seeded, and thinly sliced red bell peppers in the same pan for 5-7 minutes until tender.
5. Crack 150g (3 large organic) eggs into a bowl, add 240g (1 cup) heavy cream, 1.5g (¼ tsp) kosher salt, 1.5g (¼ tsp) black pepper, and 2.5g (1 tsp) onion powder, and whisk to combine.
6. Transfer the sautéed bell peppers to the baked crust, top with 20g (¾ cup) lightly packed, thinly sliced baby spinach, then 90g (¾ cup) grated cheddar or Gruyère cheese, and crumbled bacon.
7. Pour the egg mixture over the filling.
8. Bake for 35-38 minutes until the top is golden and eggs are set. Cool for at least 15 minutes before slicing.