After several tries, I decided on an almond flour, butter, and cheese crust. It has the texture of a graham cracker crust, and the nuttiness of the almond meal pairs really well with the cheesy filling.
Gluten-Free Quiche Lorraine
1 cup almond flour
2 tbsp melted butter
1/2 cup shredded cheddar cheese
8 ounces bacon (about 8 slices) cut into 1/2-inch pieces
2 large eggs
2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
4 ounces shredded cheese, about 1 cup (cheddar and swiss both work well)
Preheat oven to 375 degrees. Combine almond flour, melted butter, and 1/2 cup cheese and mix very well. Firmly press into the bottom of a 9" pie pan.
Bake for 20 minutes until gold brown and cheese looks toasty. Set aside.
Fry bacon in skillet over medium heat until crisp and brown, about 5 minutes. Transfer with slotted spoon to paper towel-lined plate. Meanwhile, whisk all remaining ingredients except cheese in medium bowl.
Spread cheese and bacon evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes.
Quiche, fruit, and coffee with homemade eggnog....a delicious Christmas morning breakfast!