INGREDIENTS
1
batch our gluten free & keto pie crust
100 g
bacon strips (preferably thick, diced)
1
onion (very thinly sliced)
230 g
Gruyère cheese
315 milliliters
sour cream or crème fraîche
4
eggs
1/4 tsp
freshly grated nutmeg
1/4 tsp
kosher salt
1/4 tsp
freshly ground black pepper
1
9-inch loose bottom quiche pan