The low-carb almond flour crust that acts as a base for this quiche will change the way you do brunch. It's savory with a hint of garlic to complement the caramelized onion and melty Gruyére that run through the custardy eggs. Keto guests at the brunch table will be singing your praise!

To make the crust

1. Preheat the oven to 325F. In a medium bowl, whisk together almond flour, garlic powder, and salt. Stir in melted butter until the dough resembles coarse crumbs.
2. Turn the loose dough out into a 9-inch glass or ceramic pie pan. Press firmly into the bottom and up the sides. Use a flat-bottomed glass or measuring cup to even out the bottom of the crust.
3. Crimp edges of crust and prick the bottom all over with a fork. Bake 10-12 minutes, until slightly puffed and just starting to brown. Remove from oven and set aside to cool.

To make the filling

1. In a large skillet over medium-low heat, melt butter. Add onions and season with salt and pepper. Cook, stirring frequently, until onions are soft and caramelized, about 15-20 minutes. Take care not to let onions get crispy.
2. Fill the cooled crust with caramelized onions and half of the grated Gruyére cheese.
3. In a large bowl, whisk together eggs, heavy cream, and a pinch each of salt and pepper. Pour egg mixture over the onions and cheese. Sprinkle the top of the quiche with remaining grated cheese.
4. Bake quiche 35-40 minutes or until the filling is just set in the center. Remove and let cool for 15 minutes before serving.