Prepare the Savory Keto Crust by following this recipe.

I used a rectangular baking tray with removable bottom, 30 x 20 cm / 12 x 8 inch - you can try this one.

Bake for 12-15 minutes (see detailed instructions here).

When the pie crust is done, remove from the oven and let it cool down.

Meanwhile, crack the eggs into a bowl and add the cream.

Season with salt and pepper and whisk well.

Slice the spring onion and place in a hot pan greased with free.

Cook over a medium heat for 2-3 minutes until fragrant.

Take off the heat and let it chill for about 5 minutes.

Add to the egg mixture and combine well.

When the crust is cooked, remove from the oven and place on a cooling rack.

reduce the heat to 175 °C/ 350 °F.

Add half of the shredded cheese on top of the crust.

Crumble the soft goat cheese into the egg mixture and combine well - you can leave small pieces of cream cheese or whisk until smooth.

Pour the egg mixture over the shredded cheese.

Cut the hard stems of the asparagus spears, add on top of the egg mixture and top with the remaining shredded cheese.

Place back in the oven and cook for 30-35 minutes until lightly browned and crispy on top.

Garnish with freshly chopped basil.

Enjoy hot or cold and store in the fridge for up to 3 days.