Hmmm, well this was my first attempt and I have to say I liked the filling but not the crust.
I LOVE quiche Lorraine and the thought of trying this recipe out really appealed to me. But I love a tasty crust. I know the crust at my local La Madeleine may be out of reach, but I think when I try this recipe again….. and I will……LOL I will add more butter or even try adding butter flavor to the mix.
Recipe has 4 NET carbs. (9 carbs – 5 fiber = 4 NET carbs)
Preheat fan forced oven to 170F/340F.
Mix together the almond meal, salt, pepper, melted butter and egg.
Press the mixture into the base of your quiche dish and spread it evenly on the base and around the sides.
Bake the base for 12 minutes. If the base begins to rise from air bubbles, gently prick it with a fork and press the base back down. Remove from the oven and set aside.
Saute the diced bacon and onion over medium heat until the onion is translucent.
Spread the bacon and onion mixture evenly over the cooked base and top with the grated gruyere cheese.
In a large bowl or jug place the eggs, cream, mustard, salt, and pepper, blend together using a stick blender (click here to find the one we use). Ensuring that all ingredients are well combined.
Gently pour the cream mixture over the bacon, onion, and gruyere.
Place the quiche back in the oven and bake for 25 to 35 minutes, the quiche is ready when the center no longer jiggles when moved.
Remove from the oven and cut into 8 pieces. Enjoy.
I found this recipe on My Keto Kitchen