Preheat and prep. Heat the oven to 350°F (175°C). Grease a 9-inch pie dish or tart pan.

Make the crust. In a bowl, mix almond flour, Parmesan, salt, and garlic powder. Stir in melted butter and 1 egg until it forms a damp, crumbly dough.

Press the crust. Press the dough evenly into the dish, pushing it up the sides. Use the base of a measuring cup to smooth and compact the crust.

Par-bake. Bake the crust for 10–12 minutes until lightly golden. Set aside to cool slightly. This helps prevent a soggy bottom.

Cook the fillings. In a skillet over medium heat, cook bacon until crisp. Remove and crumble. Pour off most of the fat, leaving about a teaspoon. Sauté green onions and spinach until wilted and dry. Cool slightly.

Whisk the custard. In a large bowl, whisk eggs, heavy cream, salt, pepper, and a pinch of nutmeg until smooth. Don’t overbeat—just combine.

Assemble. Spread the spinach and onions over the crust. Add bacon and most of the cheese. Pour the custard evenly over the top, then sprinkle on the remaining cheese.

Bake. Bake for 28–35 minutes, until the center is just set and the top is lightly golden. The middle should jiggle slightly but not look watery.

Rest and slice. Let the quiche sit for 10–15 minutes before slicing. This helps it set and makes cleaner slices.

Garnish and serve. Top with chopped chives or parsley. Serve warm or at room temperature.