Low Carb and Gluten Free Quiche Lorraine |
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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 1 |
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Savory dish, perfect for brunch! Ingredients:
crust |
2 cups almond meal |
1/2 cup butter, melted |
1 tablespoon minced garlic |
1/2 teaspoon sea salt |
1/8 teaspoon ground white pepper |
filling |
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 |
Directions:
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
4. Whisk half-and-half, eggs, 1/2 teaspoon sea salt, 1/4 teaspoon white pepper, and nutmeg in a large bowl.
5. Sprinkle bacon into the bottom of the pie crust; top with Swiss cheese. Pour egg mixture over Swiss cheese.
6. 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.
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