- Almond-flour pastry:
- 1 1/2 cups almond flour
- 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 cup olive oil
- Filling:
- 2 tablespoons Dijon mustard
- 6 slices bacon, cut crosswise into 1/2-inch pieces
- 1 1/2 cups heavy cream
- 5 eggs
- 1 teaspoon garlic
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon ground nutmeg
- 2 cups shredded Gouda cheese
- 1/2 cup cherry tomatoes, cut into halves
- 1/2 teaspoon dried oregano
- Preheat oven to 350 degrees F (180 degrees C). Grease an 11x7-inch glass baking dish.
- Combine almond flour, Italian seasoning, and salt in a bowl; stir well. Mix in olive oil using a fork until mixture resembles breadcrumbs. Knead dough into a ball. Press down dough into the prepared baking dish to form the crust.
- Bake in the preheated oven until lightly golden, about 20 minutes. Let cool for 5 minutes. Brush bottom with Dijon mustard.
- Cook bacon in a skillet over medium heat until crispy, about 3 minutes.
- Whisk eggs and heavy cream together in a bowl. Season with garlic, salt, ground black pepper, and ground nutmeg.
- Layer bacon pieces over the bottom of the almond-flour pastry; top with shredded Gouda cheese. Pour in egg mixture and place cherry tomatoes on top. Sprinkle with oregano.
- Bake in the preheated oven until set and golden, about 30 minutes.
04/23/2018
recipepes.com
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