1. Preheat oven to 350 degrees.
2. Starting with your quiche crust first, combine almond flour, and arrowroot starch.
3. Add in melted butter and mix.
4. Now add in your egg and mix again, you should have a nice soft dough.
5. In a tart pan or pie pan, press dough into the bottom and sides of the pan. ( set aside )

For The Gluten Free Quiche

1. Add oil to a skillet over medium-high heat. Add onion, garlic, and thyme. Cook until onion is translucent. ( approx. 5 to 7 minutes )
2. Add in chopped spinach and cook until spinach is cooked down. ( approx. 3 to 4 minutes )
3. Next add in sun dried tomatoes, salt, and pepper.
4. Remove from heat and set aside.
5. In a medium bowl whisk together eggs, milk, and yeast.
6. Next scatter cooked veggies and bacon over the bottom of your pie crust.
7. Pour egg mixture over the top of your veggies.
8. Line the edges of your pie crust with foil to protect the pie crust from burning.
9. Place quiche in the oven and bake approximately 40 minutes. ( oven temperatures may vary so be sure to check your quiche 5 to 10 minutes before projected bake time )
10. Once done baking let quiche cool and rest for at least 10 to 15 minutes before slicing.
11. Enjoy!