Credit goes to JeanGreg:

I tried this and it turned out really well, very tasty.

KETO QUICHE LORRAINE

ALMOND FLOUR KETO QUICHE CRUST

INGREDIENTS

2 ½ cups Almond Flour fine, blanched not almond meal

¼ teaspoon Salt

1 large Egg beaten, at room temperature,

¼ cup Unsalted Butter melted, at room temperature

INSTRUCTIONS

1. Preheat oven to 350°F (180°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.

2. In a large mixing bowl, combine the dry ingredients: almond flour and salt.

3. Stir in melted butter and beaten egg at room temperature, or the butter may ‘cook’ the egg.

4. Combine with a spatula at first knead with your hand to form a consistent dough.

5. Place the dough ball in the center of the greased quiche pan and press the dough to cover all the pan with an even thickness of the dough. Don’t hesitate to take small pieces to patch holes or areas that are uncovered.

6. Smoothen the crust using a spatula or the back of a spoon.

7. Prick the crust all over using a fork and refrigerate the pan for 10 minutes.

8. Remove the pan from the fridge and prebake the crust for 7-9 minutes then use to make your favorite quiche recipe.

STORAGE

1.You can make ahead the dough up to 48 hours before making a quiche.

2. Press in the dough in the quiche pan and refrigerate the entire quiche pan, wrapping the top with plastic wrap to prevent the crust from drying out. The day you want to make a quiche, remove it from the fridge, prebake at 350°F (180°C) for 7-10 minutes, then add your quiche recipe filing and bake until the quiche filling is set – about 40 minutes total.

FILLING

Ingredients

2 tablespoons salted butter

1/2 medium yellow onion, peeled and diced

8 slices bacon

6 large eggs

3/4 cup heavy whipping cream

1 cup shredded cheese, I used 1/2 cup Gruyere and 1/2 cup Jarlsburg

Sprinkle of nutmeg

Freshly ground pepper to taste

Instructions

1. Preheat the oven to 375° F.

2. In a medium skillet over medium heat, melt butter, then add onion and saute until it begins to caramelize and become fragrant (about 15 minutes). Transfer onion to a bowl.

3. Replace the pan over the heat and add bacon. Fry until crispy, about 10-12 minutes. Place bacon on paper towels to absorb the excess grease.

4. Crack open eggs into a bowl, then pour in heavy whipping cream. Add pepper. Whisk together until fully combined.

5. Crumble bacon into the cooked crust, then spread the onion, add the cheeses.

6. Pour the egg mixture over the other ingredients in the pie pan. Sprinkle a little nutmeg over the top.

7. Bake for 20-30 minutes. When done, the egg mixture should be set, but not overly firm. Don’t overcook.

8. Let cool for 15 minutes before slicing and serving.

Check out these muffins: Keto Friendly Quiche Muffins | Keto Recipes (keto-recipes.com)