Low Carb And Gluten Free Quiche Lorraine

• 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

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.

crust, almond meal, butter, garlic, salt, ground white pepper, filling, eggs, salt, ground white pepper, ground nutmeg, bacon, swiss cheese

Taken from www.allrecipes.com/recipe/232125/low-carb-and-gluten-free-quiche-lorraine/ (may not work)