This cheesy Bacon & Jalapeño Quiche packs in the protein and cuts back on carbs with its simple, savory almond flour crust. Made with crispy bacon bits, spicy jalapeño, lightly caramelized onions and shredded cheese – it’s like a classic quiche lorraine with extra flare!

More Almond Flour Crusts

Almond Flour Tomato Tart

Spinach Feta Pie with an Almond Flour Crust

Gluten Free Homity Pie

Vegan Bakewell Tart

How to Make this Bacon Jalapeño Quiche

To keep it simple, break down the process into 4 main stages:

1. Cook the filling ingredients.
2. Whisk the egg custard.
3. Make the dough.
4. Assemble and bake.

Prep The Filling

1. Cook bacon in a large skillet then remove and cool.
2. Add onion to the pan and cook in the leftover bacon fat for about 15-20 minutes until soft and golden.
3. Add diced jalapeño, thyme, cayenne and black pepper. Sauté a few minutes to soften then remove from the heat.
4. Set aside to cool.

The Custard Filling

Whisk together the egg mixture until well combined:

• milk & cream: Quiches/custard benefit from high fat dairy. You can use all milk for a lighter quiche or all cream (heavy cream, double cream, half & half, etc) for a richer quiche.
• cheese: Instead of cheddar cheese, try it with pepper jack cheese, gruyère or a different shredded cheese of your choosing.
• eggs
• mustard powder & black pepper

Almond Flour Crust

1. Whisk together almond flour and salt.
2. Stir in melted butter then 1 whisked egg.
3. Mix until a soft dough forms.

You can press the dough into the pan, but I find it much faster to roll it out first. Roll out on a large piece of parchment paper, then flip it over onto the pie plate.

It will break in the process, but you can easily smooth out the cracks, then shape the edges as you like.

Assemble & Bake

• Spread the onion mixture and cooked bacon bits across the bottom of the crust.
• Pour egg mixture over the onion, then top with sliced jalapeno peppers.
• Place on the bottom rack of the oven and bake for 40-50 minutes until the center sets and is not longer jiggly.

Nut Free Crust Options

• Flaky Gluten Free Pie Crust – Just a classic, flaky pie crust
• Cassava Flour Pie Crust – This is a great option if you’re interested in making a grain free crust that’s also nut free!
• Feel free to use your favorite store bought crust here.

Freeze for Later

• Cool leftover quiche completely, then wrap up tightly in foil and/or plastic wrap. Place individual slices in a large freezer-safe bag for extra security.
• Store up to three months in the freezer. Reheat from frozen or thaw in the fridge overnight.
• Reheat thawed quiche in oven: Place on a baking sheet and bake in preheated oven (350°F/180°C) for 15 minutes or until heated through (internal temp: 165°F/74°C).
• Reheat frozen quiche in oven: Place on a baking sheet and bake in preheated oven (350°F/180°C) for 30-35 minutes or until heated through (internal temp: 165°F/74°C).

Hungry for More?

More gluten free brunches and egg dishes you might also like:

• Asparagus Potato Hash With Bacon & Eggs
• Burst Cherry Tomatoes & White Bean Egg Skillet
• Bacon & Mushroom Crustless Quiche
• Broccoli Cheddar Crustless Quiche
• Sun Dried Tomato And Sweet Potato Crust Quiche
• Baked Chorizo & Eggs With Peperonata

Enjoy!

Let me know if you try this grain free bacon & jalapeño quiche recipe! Leave a comment and review with your thoughts. I always appreciate the feedback and serving suggestions that you come up with!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

Grain Free Bacon Jalapeño Quiche

Yield: 8 slices Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Total Time: 20 minutes

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Made with crispy bacon bits, spicy jalapeño, lightly caramelised onions and shredded cheese mixed into a simple egg custard.

Ingredients

• 5 strips streaky bacon,
• 1 white onion, sliced into half moons
• 2 jalapeños, (1 diced & 1 sliced)
• 1 tsp dried thyme
• 1 tsp black pepper, divided
• 1/2 tsp cayenne pepper
• 4 large eggs
• 1/2 cup whole milk (120 ml)
• 1/2 cup cream [heavy cream, half & half, double cream, etc] (120ml)
• 1 cup grated cheddar cheese (110g)
• 1/4 tsp mustard powder

Crust

• 2 1/2 cups almond flour (240 g)
• 1/2 tsp salt
• 3 tbsp melted butter (42g)
• 1 large egg

Need help converting to weights? Check out my cups to grams Conversion Guide.

Instructions

Filling

1. In a large skillet, fry bacon slices until crispy then transfer to a paper towel lined plate. Once cooled, roughly chop then set aside.
2. Return skillet to the heat. If the pan is looking a bit dry, add 1 tbsp oil. Add onion slices and cook over a medium heat for 15-20 minutes until soft and golden brown, stirring often.
3. Stir in 1 diced jalapeno, thyme, 1/2 tsp black pepper and cayenne. Cook another 3-4 minutes then move from the heat and set aside.
4. In a medium bowl whisk together the eggs, milk, cream, mustard powder, 1/2 tsp black pepper and cheese until well combined. Set aside.

Make Crust & Assemble

1. Pre heat oven to 350°F/180°C.
2. Whisk almond flour and salt in a large bowl. Stir in melted butter. Mix until you get a soft, sandy-like texture. Add the egg and mix until a soft dough comes together.
3. Place the dough in the middle of a large piece of parchment paper. Use a rolling pin to roll out into a large 10-inch diameter circle.
4. Slip one hand under the parchment paper then gently flip the dough over onto a 9-inch pie dish. Peel back the paper and sooth over any cracks or breaking points in the dough. Fold over the broken/excess dough hanging off the ends. Crimp with a fork or flute the edges.
5. Spread the onion mixture and bacon bits across the bottom of the crust then pour the egg filling over the top. Top with sliced jalapeño.
6. Place quiche in the oven on the bottom rack. Bake 40-50 minutes until no longer jiggly. Almond flour browns quickly, so make sure to check the oven after about 30 minutes. If it's already brown, cover with foil for the remainder of the bake.
7. Let cool on a wire rack for about 15 minutes then serve.

Notes

• Storage/Leftovers: Store, cooled slices wrapped up or in an airtight container in the fridge 3-4 days
• Freeze for Later: Cool then wrap tightly in foil/plastic wrap then place in a freezer-safe bag. This will keep up to three months in the freezer. You can freeze a whole pie or wrap up individual slices to thaw/ reheat as needed.

Nutrition Information

Yield: 8

Serving Size:

1 Calories: 444Total Fat: 34gSaturated Fat: 12gUnsaturated Fat: 22gCholesterol: 142mgSodium: 372mgCarbohydrates: 19gNet Carbohydrates: 9gFiber: 10gSugar: 5gProtein: 17g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© A Saucy Kitchen, Sarah Nevins

Course: Breakfast & Brunch