Instructions

Crust Instructions:

1. Pulse the almond flour, tapioca flour, coconut flour, salt, and ghee (or coconut oil) in a food processor until fine crumb forms. (Alternatively, rub the flours and ghee with your hands to form a fine crumb.)
2. Add the egg to the flour mixture and pulse (or mix with your hands) until the dough just comes together.
3. Wrap the ball of dough in plastic wrap and chill for at least 30 minutes or until you are ready to cook the crust.
4. Preheat the oven to 350 F (177 C).
5. Roll out the dough between two sheets of plastic wrap or parchment paper until about 1/2-inch (1.25 cm) thick. The dough will be a bit crumbly.
6. Carefully lay the dough into a 9-inch (23 cm) quiche pan (or pie pan) and press in with your fingers. Press together any breaks or cracks in the dough. Prick the base with a fork about 5 or 6 times.
7. Place the pie pan in the oven and bake for 10 to 15 minutes until the crust is lightly golden.
8. Set aside the crust until ready to use.

Filling Instructions:

1. Melt the ghee (or coconut oil) in a large skillet over low heat. Add the onions to the skillet and gently cook for 15 minutes until very soft, stirring often.
2. Add the balsamic vinegar to the skillet and continue to cook for another 5 to 10 minutes until the onions are sticky and caramelized. Remove the skillet from the heat and let cool.
3. Preheat the oven to 350 F (177 C).
4. While the oven is preheating, whisk to combine the eggs, coconut cream, almond milk (coconut milk), nutmeg, salt, pepper and 1 Tablespoon (8 g) of nutritional yeast.
5. Place about 3/4 of the cooled caramelized onions in the bottom of the cooked quiche crust. Pour the egg mixture over the onions and jiggle the pan slightly to help the eggs settle to the bottom of the crust. Place the remaining 1 Tablespoon (8 g) of nutritional yeast and caramelized onions on top of the egg mixture.
6. Place the pie pan in the oven and bake for 25 to 35 minutes until golden and mostly set and the center jiggles slightly. (Cooking time will vary depending on how wide and deep your pan is.)
7. Remove the quiche from the oven and cool for at least 15 minutes before cutting. Serve the quiche slightly warm or cooled completely.