🍽️ Serves: 8
🔪 Prep time: 30 mins (plus chilling)
🔥 Cook time: 55–65 mins
⚖️ Net carbs: 4g per serving
💪 Protein: 15g per serving
✅ No added sugar and no seed oils
A rich, buttery quiche with smoky pancetta, sweet shallots and layers of Gruyère and Comté, all baked in a crisp almond Parmesan pastry. Deeply savoury, creamy and perfect served warm or cold.
Ingredients
Pastry
- 180g fine almond flour
- 45g Panda Flour (bamboo fibre)
- 15g coconut flour
- 25g Parmesan, finely grated
- 150g cold unsalted butter, diced
- 1 whole egg
- 1 egg yolk
- 1 tsp apple cider vinegar
- ½ tsp xanthan gum
- ¾ tsp sea salt
Filling
Bacon & Shallots
- 200g smoked pancetta or smoked lardons
- 3 banana shallots, finely sliced
- 20g butter
Cheese
- 100g Gruyère, grated
- 50g Comté, grated
Custard
- 4 large eggs
- 380ml double cream
- 70ml whole milk
- 1 tsp Dijon mustard
- ½ tsp sea salt
- Black pepper
To Finish
- 1 tbsp fresh chives, finely sliced
Step 1 - Make the pastry
Add the almond flour, Panda Flour, coconut flour, Parmesan, xanthan gum and sea salt to a food processor.
Pulse briefly to combine.
Add the cold butter and pulse until the mixture resembles coarse breadcrumbs.
Add the whole egg, egg yolk and apple cider vinegar.
Pulse until the dough comes together.
Form into a disc, wrap and refrigerate for at least 1 hour.
Step 2 - Line the tart tin
Roll the pastry between two sheets of baking parchment until approximately 3mm thick.
Remove the top sheet of parchment and carefully place the pastry, parchment side up, over a 23cm loose-bottom tart tin.
Press the pastry into the tin. The dough behaves more like soft playdough than traditional pastry, so press and patch any imperfections as needed.
Trim the edges neatly.
Place into the freezer for 20 minutes.
Step 3 - Blind bake the pastry
Preheat the oven to 170°C fan.
Prick the base all over with a fork.
Line with baking parchment and fill with baking beans.
Bake for 15 minutes.
Remove the parchment and baking beans.
Cover the pastry edges with foil to prevent over-browning.
Return to the oven for a further 8–10 minutes until lightly golden.
Remove and allow to cool slightly.
Reduce the oven temperature to 160°C fan.
Step 4 - Prepare the filling
Place the pancetta, shallots and butter into a frying pan over a medium heat.
Cook until the pancetta is lightly golden, the fat has rendered and the shallots have softened.
Remove from the heat and allow to cool slightly.
Step 5 - Make the custard
Add the eggs, double cream, milk, Dijon mustard, sea salt and black pepper to a large bowl.
Whisk until smooth, taking care not to incorporate too much air.
Step 6 - Assemble
Scatter the Gruyère and Comté evenly over the pastry base.
Top with the pancetta and shallot mixture.
Pour over the custard.
Finish with the chopped chives.
Step 7 - Bake
Bake at 160°C fan for 30-40 minutes.
The quiche should be golden around the edges with a slight wobble in the centre.
Remove from the oven and rest for at least 20 minutes before slicing.
To Serve
Serve warm or at room temperature with a simple green salad and fu:di Ketchup.
Chef’s Tip
For the ultimate finish, reserve a few tablespoons of the rendered pancetta fat and lightly brush it over the top of the quiche as it comes out of the oven. Finish with extra chives and a few flakes of sea salt for an extra layer of flavour.
