"Perfect for a brunch a breakfast meal prep, this keto quiche recipe is filled with bacon and cheese within a silky egg custard and sitting on top a flaky low carb pastry crust."
1. To a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse until combined. Add cold, cubed butter, cream cheese, egg and rice vinegar. Pulse until dough comes together. Don't over mix or crust will not be flaky.
2. Roll pastry crust in between two sheets of parchment paper. Roll to a 1/8-1/4" inch thickness and to circle about 1-2 inches larger than your quiche dish, tarte pan or pie plate. Remove the top layer of parchment paper. Place quiche pan upside down on top of the center of the crust. Slide a hand underneath the crust and flip over so that the crust falls into the dish. Remove the top layer of parchment paper. Mold crust into place. Cut off excess dough.