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Preheat the oven to 340°F. In a bowl, mix the almond flour, butter, egg, salt and pepper until thoroughly combined.
Press the mixture into the base and up the sides of a 10-inch quiche dish or pan. Bake for 12 minutes. If the crust begins to rise from air bubbles, gently prick it with a fork and press the crust back down. Remove from the oven and let cool.
In a nonstick frying pan over medium heat, sauté the bacon and onion until the onion is translucent.
Spread the bacon and onion mixture evenly over the baked almond flour crust.
Top the bacon and onion with the Gruyere cheese.
In a measuring jug, blend the eggs, light whipping cream, mustard, salt and pepper together with an immersion blender or a whisk until well combined. Gen
Gently pour the cream mixture over the bacon, onion and the Gruyere.
Place the keto quiche back in the oven and bake for 25 to 35 minutes. The quiche is ready when the center no longer jiggles when moved. Enjoy!