Quiche broccoli and bacon

For the crust

• 2 cups / 215 g almond flour
• 1/4 cup / 57 g butter
• 1 large egg
• pinch of salt
• pinch of pepper

For the filling

• 250 g bacon (I use picnic bacon)
• 200 g broccoli
• 3 eggs
• 1 tsp mustard
• 1 ½ cup / 330 g heavy whipping cream
• 1 cup / 150 g gruyere cheese (or cheddar cheese or Swiss cheese or a mix)

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For the crust

1. Preheat the oven at 160 C
2. Melt the butter.
3. Line a 10 inch (25 cm) tart pan with parchment paper and grease the sides well.
4. Add all the ingredients, including the butter in a mixing bowl and mix till you have a dough.
5. Press the dough into the base and sides of your art pan evenly.
6. Place it in the oven for 10 minutes.
7. Set aside.

For the filling

1. Dice the bacon.
2. Sauté the bacon shortly.
3. Spread the sautéed bacon in the tart pan on the crust.
4. Stir-fry broccoli shortly. 
5. Chop broccoli into smaller pieces. 
6. Spread the chopped broccoli in the tart pan on the bacon.
7. Spread the cheese over the bacon and broccoli evenly.
8. Mix the eggs, mustard and heavy whipping cream in a bowl and spread it over the filling.
9. Place the quiche back in the oven for 25 minutes.
10. When the quiche doesn't jiggle when you move it it is ready.
11. Let it cool a little before removing it from the pan.