Ingredients:

  • 1 ½ cups (170g) Almond Flour, finely ground
  • ¼ cup (30g) Coconut Flour
  • ½ teaspoon Xanthan Gum
  • ¼ teaspoon Sea Salt
  • 6 tablespoons (85g) Unsalted Butter, cold and cubed
  • 2 large Egg Yolks
  • 2-4 tablespoons Ice Water
  • 6 slices Bacon, diced
  • 1 medium Shallot, finely chopped
  • 4 large Eggs
  • 1 cup (240ml) Heavy Cream
  • ½ cup (120ml) Unsweetened Almond Milk
  • ½ teaspoon Sea Salt
  • ¼ teaspoon Black Pepper
  • Pinch of Nutmeg
  • 1 cup (100g) Gruyère Cheese, shredded

Instructions:

  1. Prepare the Crust: Combine dry crust ingredients in a food processor or large bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add egg yolks and ice water, mixing until a dough forms. Flatten into a disc, wrap in plastic wrap, and chill for 30 minutes.
  2. Pre-bake the Crust: Roll out the chilled dough on a lightly floured surface. Transfer to the pie dish, crimping the edges. Dock the bottom with a fork. Line with parchment paper, fill with pie weights, and bake at 375°F (190°C) for 15 minutes. Remove the pie weights and parchment, and bake for another 5-7 minutes until lightly golden.
  3. Prepare the Filling: Cook bacon in a skillet until crisp. Remove bacon and set aside, reserving a tablespoon of bacon grease in the pan. Sauté shallots in the bacon grease until softened.
  4. Make the Custard: Whisk together eggs, heavy cream, almond milk, salt, pepper, and nutmeg in a large bowl.
  5. Assemble the Quiche: Sprinkle cooked bacon and sautéed shallots evenly over the pre-baked crust. Top with shredded Gruyère cheese. Pour the custard mixture over the cheese.
  6. Bake the Quiche: Bake at 350°F (175°C) for 40-50 minutes, or until the custard is set but still slightly wobbly in the center. Let cool slightly before slicing and serving.