Filling: 
5 eggs 
1 cup heavy cream 
2 tbsp. olive oil 
4 garlic cloves, chopped 
6 oz. Proscuitto, diced 
6 oz. Fontina cheese, grated 
2 oz. sharp Provolone, grated 
2 tbsp. Pesto
5 whole canned artichoke hearts, drained well and sliced into quarters 

Crust: 
1 Cup soy flour, sifted 
1 stick butter - cut in eight sections 
3 tbsp. heavy cream 
2 tbsp. water 
1 cup parmesan cheese 

Filling preparation: 
Preheat saute pan over medium heat with olive oil. Cook proscuitto until well browned about (7 -10 minutes.) Add garlic and artichoke. Remove pan from heat and drain well in strainer. Beat eggs, cream and pesto in mixer or with wire whip. Fill crust by alternating layers of filling, batter and cheese 1/3 at a time until finished. Bake in 375-degree oven for 45 minutes. 

Quiche Crust Preparation (Makes 2 Pie Crusts = 10.5 net carbs per Crust): 
Mix soy flour and Parmesan cheese together in mixer with dough hook. Add butter in sections until mixture starts to crumb. Gradually add heavy cream and water. Press dough into pie plate and bake empty crust at 375 degrees for 15 minutes 

Yields 8 servings - approximately 4.5 net carbs per serving