Low-Carb Bacon-Onion Pie

This one’s good for any meal of the day. Even good cold for school lunches.

This pie can be made without a crust at all, or with the almond-flour crust below. The first thing to do in this recipe is cooking the bacon (see quantity below). I’ve found that doing this on a baking sheet in the oven is easier than in a pan. It cooks at a lower temperature too, so it’s healthier for you. I cook it at 300 to 325 F. Just check it periodically so it doesn’t burn. It cooks pretty fast, maybe 20 minutes or so.

Preheat oven to 350 F

Crust:
1 and 1/2 cups blanched almond flour
3/4 cup butter or ghee, melted
1/2 tsp baking soda

Combine all ingredients well, and press into a deep-dish pie pan (I use glass or ceramic). Bake for about 12 minutes, until just browning slightly. Remove from oven and set aside to cool completely.

Turn up oven’s heat to 375 F.

Filling:
10 slices of uncured organic (preferably pastured) bacon, cooked (see above), cooled, then crumbled
A few T bacon fat or butter or ghee
2 large onions, very thinly sliced
8 eggs
1 large tsp celtic sea salt
freshly ground black pepper
2 cups fresh pastured sour cream

Saute the onion in bacon fat (or butter/ghee), until soft (you could caramelize them, for a different taste). Beat the eggs well, then stir in the onions and the rest of the ingredients. Pour into the almond flour crust. Bake for about 45 minutes to an hour, until the egg mixture is thoroughly set (stick a fork in the middle to check for done-ness).

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