Keto Lorraine Quiche

Preheat oven to 375°F (190°C).

In a large bowl, whisk together almond flour, xanthan gum, and salt for the crust.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.

Add the egg yolk and 1 tablespoon of ice water, mixing until a dough forms. Add more water if needed, 1/2 teaspoon at a time.

Press the dough evenly into a 9-inch pie plate. Prick the bottom with a fork.

Bake the crust for 10-12 minutes, or until lightly golden. Remove from oven and reduce temperature to 350°F (175°C).

Sprinkle the cooked and crumbled bacon and shredded Gruyère cheese evenly over the bottom of the pre-baked crust.

In a medium bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined.

Carefully pour the egg mixture over the bacon and cheese in the pie crust.

Bake for 35-45 minutes, or until the center is set and a knife inserted near the center comes out clean. The top should be lightly golden.

Let the quiche cool for at least 10-15 minutes before slicing and serving.