Great for a brunch or breakfast or even a light dinner, this pie goes together quickly and takes about 30 minutes to bake.

The base recipe for this came from the Tova Foods website, who got it from Linda’s Low Carb Recipes. I made a few adjustments, but the recipe is basically the same for any quick pie based on Bisquick’s Impossible Pies. I find that the pie crust doesn’t separate to the bottom as consistently as it does with Bisquick, so it may end up on top, rather than on the bottom.

I used 1/2 cup CarbQuick and 1/4 cup Almond Flour for my crust, but most any baking mix or low carb flour will work with this recipe.  I would not recommend coconut flour for it.

Easy Bacon & Ricotta Cheese Pie

1 egg
3/4 cup Low Carb Baking Mix
1/2 teaspoon Salt
1/8 teaspoon Pepper
1/2 cup Heavy Cream mixed
2 tablespoon Ricotta Cheese
1/4 cup Baby Spinach, fresh (optional)
1/2 cup Water
1 cup Cheddar Cheese, shredded
2 slices Bacon, fried
4 slices tomato

Preheat the oven to 425 degrees (F.) Prepare a pie tin with cooking spray.

Break the bacon into pieces or use 1/4 cup Bacon Pieces.

Put the cream into a large cup, add the water and mix together. Put baking mix, egg, salt, pepper and 1/2 the cream mixture into a small bowl and mix together with a whisk. Add the rest of the milk and ricotta cheese and beat well.  There may still be a few little lumps of the baking mix.

Tear the spinach (if using) into pieces and add to the batter, then stir in half the cheese and pour into the prepared pie pan. Make sure the cheese is evenly distributed.

Bake for 25 to 30 minutes. Sprinkle the other 1/2 cup of cheese on the top, distribute the tomato slices in each quarter. and bake for another 4 to 5 minutes until the cheese is melted.

Nutrition Info per serving:
Calories; 364.2 g Fat; 31.2 g Net Carbs: 4.2 g Protein: 16.2 g