Keto Almond-Crusted Bacon and Tomato Quiche recipe

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Ingredients

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

Nutrition Info

432.7 calories
carbohydrate: 7 g
cholesterol: 164.2 mg
fat: 39 g
fiber: 2.2 g
protein: 15.6 g
saturatedFat: 15.4 g
servingSize: -
sodium: 792.7 mg
sugar: 1.4 g
transFat: : -
unsaturatedFat: : -

Directions

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

  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.

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

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

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

  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.

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

Recipe Yield

1 11x7-inch quiche

Recipe Note

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.

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