Low Carb and Gluten Free Quiche Lorraine

This gluten-free quiche Lorraine recipe uses almond meal in the crust for a rich and hearty brunch item without the gluten.

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Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Whisk half-and-half, eggs, 1/2 teaspoon sea salt, 1/4 teaspoon white pepper, and nutmeg in a large bowl.

Sprinkle bacon into the bottom of the pie crust; top with Swiss cheese. Pour egg mixture over Swiss cheese.

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.

Low Carb and Gluten Free Quiche Lorraine

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