Bacon Quiche with Paleo Almond Flour Crust

I don't care how gauche it might be, but I love quiche y'all. I mean, right? It's an omelet and a pie, all in one. I remember my mom making it as a kid and thinking how grown up I was to be eating something as sophisticated as quiche. 

"Bring me my operrrrrrrrrra gloves and monocle! I'm eating quiche, and I'm fancy!!!" I used to exclaim, pink pointed directly toward the sky.

This weekend, I was feeling that fancy feeling and decided that dammit, Kyle and I were going to have quiche! And it was going to have a crust. AND it was going to be paleo.

But, it wasn't going to be as fancy as the Quiche Lorraine's my mom used to make. It was going to be slightly less dignified, filled with the Lindsay Lohan of meat: bacon, which we all know is the least dignified, yet most indulgent animal protein on the planet.

Of course, all the usual suspects also made appearances: onion, mushrooms, spinach, swiss cheese, and eggs. But the surprise guest of the night was almond flour, making its debut as "crust." 

And what a crust it was! Flaky and tender, it was not merely an acceptable substitute for a flour crust, but there's probably no reason to ever make any other crust again.

Of course, if this filling doesn't strike your fancy (a-ha!), you can always switch up the mix-ins.

Bacon Quiche with Paleo Almond Flour Crust
Makes 8 servings

For the crust

• 1 1/2 cups almond flour
• 1 egg
• 1 egg white

For the filling

• 7 eggs
• 1 cup coconut milk
• 6 pieces of  nitrate-free bacon
• 1 small onion, thinly sliced
• 1 cup sliced mushrooms
• 1 cup fresh spinach
• 3/4 cup shredded swiss
• salt and pepper

1. Pre-heat oven to 375 degrees F. 
2. In a medium sized bowl, combine almond flour, egg, and egg white until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles.
3. Bake crust for about 15-20 minutes, or until lightly golden brown.
4. While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside.
5. In the same pan, saute onions and mushrooms until onions are translucent. Add spinach and cook down slightly.
6. In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and swiss. Season with salt and pepper.
7. Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. You want it to be slightly jiggly, but not loose.
8. Allow to cool for about 15 minutes. Serve warm.