Preheat oven to 350*. In a bowl toss together the almond flour, salt and garlic powder. Melt butter in microwave safe dish. Pour melted butter over almond flour mixture. With a fork, mix all together.

In a low round dish (11"-12" wide...it's bigger than a regular 9' pie dish) a press the mixture evenly into the bottom of the dish and up the sides. Use the bottom of a flat glass or the back of a spoon to smooth and evenly distribute your crust while cleanly finishing the top edge of the dish.

With a fork poke several holes in the bottom of the pie to help prevent any bubbling. Place in 350* oven for 10 or so minutes. You don’t need to brown the crust at this point as you will be putting it back in the oven later.

Once the crust is done take out to cool a bit and then put in fridge to cool some more while you are prepping the filling.

While the crust is baking slice the asparagus and chop the onion. In a large skillet heat a tsp of olive oil and the gently saute the onion and asparagus for 5-6 minutes or until the onion has softened and the asparagus is tender, but not limp.

In a large bowl combine eggs, cream, salt and pepper. With a hand mixer beat the egg mixture until frothy (about 3 mins on low).

In the cooled pie crust add each of the ingredients in layers. First ½ the asparagus and onion, ½ the feta cheese. Then gently pour the 1/2 the egg mixture over the top of the asparagus and feta. Then layer the other half of the asparagus and onion. Drizzle the other half of the egg mixture over the second layer of asparagus. Sprinkle on top the remaining feta cheese.

Carefully place quiche dish on lower rack in 350* oven for 30 minutes. Then move quiche to upper rack for another 15 or so minutes.

Remove from oven when the center is set and let cool. Serve with a gorgeous french bistro side salad and sliced avocado.

This quiche is great for dinner, a ladies luncheon, breakfast or really anytime.