Keto Cheese Quiche

Prep time: 20 minutes | Cook time: 1 hour | Serves 8

Crust:

1¼ cups blanched almond flour

1 large egg, beaten

1¼ cups grated Parmesan cheese

¼ teaspoon fine sea salt

Filling:

4 ounces (113 g) cream cheese

1 cup shredded Swiss cheese

¹⁄₃ cup minced leeks

4 large eggs, beaten

½ cup chicken broth

⅛ teaspoon cayenne pepper

¾ teaspoon fine sea salt

1 tablespoon unsalted butter, melted

Chopped green onions, for garnish

Cooking spray

1. Spritz the baking pan with cooking spray.
2. Combine the flour, egg, Parmesan, and salt in a large bowl. Stir to mix until a satiny and firm dough forms.
3. Arrange the dough between two grease parchment papers, then roll the dough into a ¹⁄₁₆-inch thick circle.
4. Make the crust: Transfer the dough into the prepared pan and press to coat the bottom.
5. Slide the baking pan into Rack Position 1, select Convection Bake, set temperature to 325ºF (163ºC) and set time to 12 minutes.
6. When cooking is complete, the edges of the crust should be lightly browned.
7. Meanwhile, combine the ingredient for the filling, except for the green onions in a large bowl.
8. Pour the filling over the cooked crust and cover the edges of the crust with aluminum foil.
9. Slide the baking pan into Rack Position 1, select Convection Bake, set time to 15 minutes.
10. When cooking is complete, reduce the heat to 300ºF (150ºC) and set time to 30 minutes.
11. When cooking is complete, a toothpick inserted in the center should come out clean.
12. Remove from the oven and allow to cool for 10 minutes before serving.