Low Carb and Gluten Free Quiche Lorraine

Yield

1 9-inch quiche

20

55

:

2 cups: almond meal

1/2 cup: butter, melted

1 tablespoon: minced garlic

1/2 teaspoon: sea salt

1/8 teaspoon: ground white pepper

:

1 cup: half-and-half

5: large eggs

1/2 teaspoon: sea salt

1/4 teaspoon: ground white pepper

1 pinch: ground nutmeg

8 slices: cooked bacon, crumbled

1 cup: shredded Swiss cheese

Preheat oven to 350 degrees F (175 degrees C).

Mix almond meal, butter, garlic, 1/2 teaspoon sea salt, and 1/8 teaspoon white pepper together, forming a ball. Gently press dough into a 9-inch pie pan.

Bake crust in the preheated oven for 10 minutes. The crust will puff up slightly; gently press it back down with a spoon or fork. Continue baking until just lightly browned, 8 to 10 minutes.

Whisk half-and-half, eggs, 1/2 teaspoon sea salt, 1/4 teaspoon white pepper, and nutmeg in a large bowl.

Sprinkle bacon into the bottom of the pie crust; top with Swiss cheese. Pour egg mixture over Swiss cheese.

Bake in the preheated oven until a knife inserted in the center comes out clean, about 35 minutes. Let cool for 5 to 10 minutes to finish setting in the middle.

Calories: 387 kcal

Carbohydrates: 11 g

Cholesterol: 193 mg

Fat: 29.6 g

Fiber: 0.1 g

Protein: 22 g

Sodium: 525 mg