Keto Almond-Crusted Bacon and Tomato Quiche

This is a wonderful low-carb, keto, and gluten-free savory quiche made with an almond-flour crust; just perfect for an easy weeknight dinner.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 433 Calories

Ingredients

• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 teaspoon salt
• 5 eggs
• ½ teaspoon ground black pepper
• ¼ cup olive oil
• ½ teaspoon dried oregano
• ½ teaspoon Italian seasoning
• 1 ½ cups heavy cream
• 2 tablespoons Dijon mustard
• 1 teaspoon garlic
• 2 cups shredded Gouda cheese
• 6 slices bacon, cut crosswise into 1/2-inch pieces
• 1 ½ cups almond flour
• ½ cup cherry tomatoes, cut into halves

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7-inch glass baking dish.

Step 2

Combine almond flour, Italian seasoning, and salt in a bowl; stir well. Mix in olive oil using a fork until mixture resembles breadcrumbs. Knead dough into a ball. Press down dough into the prepared baking dish to form the crust.

Step 3

Bake in the preheated oven until lightly golden, about 20 minutes. Let cool for 5 minutes. Brush bottom with Dijon mustard.

Step 4

Cook bacon in a skillet over medium heat until crispy, about 3 minutes.

Step 5

Whisk eggs and heavy cream together in a bowl. Season with garlic, salt, ground black pepper, and ground nutmeg.

Step 6

Layer bacon pieces over the bottom of the almond-flour pastry; top with shredded Gouda cheese. Pour in egg mixture and place cherry tomatoes on top. Sprinkle with oregano.

Step 7

Bake in the preheated oven until set and golden, about 30 minutes.