Start your sausage and bacon frying while you prepare the crust. Remember to periodically check their progress while you are working on the crust.

Stir the gelatin into the almond flour in a mixing bowl. Add the softened cream cheese and beat with a stiff spatula briefly and then add the two beaten eggs. Mix everything together to form a loose dough.

Grease a 9 inch diameter deep dish pie pan or a quiche pan liberally with vegetable shortening. Pour in the dough and work it with greasy fingers evenly over the bottom and up the sides as far as you can go. Take a fork and poke holes in the bottom and bake the crust for 12 minutes at 400 F.

While the crust is cooking, prepare the filling. Chop your crispy bacon, make sure your cooked sausage is crumbled, grate your jalapeno jack, and beat your eggs, separately, in a large mixing bowl.

Add your well drained spinach to the egg mixture, followed by the bacon and sausage. Stir the mixture between additions.

Finally, add your cheese and pour the mixture into the quiche crust. 

Bake at 350 F for 45 minutes or until the internal temperature reaches 180 F.

Serve Southwestern quiche warm with a spoonful of your favorite salsa.