Oil and line a 10 inch/26cm pie/quiche dish with baking parchment.
Place all the quiche crust ingredients into your food processor with the blade attachment in place.
Pulse until the quiche crust forms a dough ball. If the dough is too wet, add 1 tablespoon of almond meal/flour at a time until the dough forms a ball and can be rolled out.
Roll the quiche crust dough in between two sheets of baking parchment OR place the dough into the lined dish and place another baking parchment on top. Press out the dough until it is the size of the lined dish.
Bake at 180C/400F for 10 minutes (or until golden). Use this time to make the quiche filling.
Remove from the oven and allow to cool only for a few minutes before pouring in the prepared quiche filing.
Keto Smoked Salmon Quiche Filling
There is no need to clean the blender bowl. Add the eggs, cream cheese and salt and pepper into the food processor and blend until smooth and lump-free.
Pour the quiche filling into the baked quiche crust. The best way to evenly distribute the smoked salmon and spring onion/green onion is to sprinkle them into the cream cheese filling.
Bake at 180C/400F for 20-25 minutes (or until golden).
Serve hot or cold. Garnish with the green tips of the spring onions/green onions.