Crustless Spinach-Feta Pie w/ Bacon -- Low Carb & Wheat-free

This evening I decided to make a slightly different version of my Greek Style Spinach-Feta Pie.  I made it crustless, but added 2/3 cup of almond flour to the mixture to make it similar to the "impossible pies" I used to make many years ago that used Bisquick in them. The Bisquick helped produce sort of a crusted type bottom without the regular thicker pie crust. I also added 5 or 6 strips of cooked crumbled bacon left from Sunday's breakfast. It turned out great. I snapped a few photos below as well as the easy recipe. This would make a great breakfast or brunch meal, too. I even like it for lunch. Enjoy!

Crustless Spinach-Feta Pie w/ Bacon

Ingredients:

2 tablespoons olive oil or butter
1/2 cup onion, diced
2 to 3 cloves garlic, minced
10 to 16 oz. fresh spinach, (cooked and squeezed dry), coarsely chopped
1/2 teaspoon dill (or 1-1/2 teaspoons if using fresh)
1 to 2 teaspoons grated lemon zest
Sea salt and ground black pepper, to taste
6 large eggs
8 ounces feta cheese, crumbled
2/3 cup cream, half-and-half or milk
2/3 cup almond flour
1/4 cup finely grated Parmesan cheese
5 to 6 strips of cooked bacon, crumbled

Directions:

Preheat oven to 350 F degrees.  Lightly spray a 9.5 to 10-inch pie dish with olive oil spray.  

In a non-stick skillet, saute onions and garlic in olive oil until translucent; remove and set aside.  In the same skillet, saute spinach just until wilted.  Drain and press as much of the liquid out of the spinach as possible (I use a mesh strainer and press it with the back of a spoon).  Place well drained spinach in a medium bowl; add cooked onions and garlic, dill, lemon zest, salt, pepper, eggs, feta, cream, almond flour, Parmesan and bacon.  Mix until well combined.  Pour mixture into lightly greased pie dish and bake at 350 F for 40 to 45 minutes, or until filling and eggs are set and cooked through to the center of the pie.  If the center still seems a little jiggly, cook an additional few minutes, until done.