Preheat the oven to 350° F and grease a 9" pie plate with non-stick spray.
First, prepare the crust: In a large bowl combine the softened butter and almond flour using an electric hand mixer on medium-low speed.
Add the salt, egg white, and vinegar. Continue mixing until the mixture forms a smooth dough. The dough should hold it's shaped in the bowl but will be a bit wetter then a traditional pie crust. *See note
Using a sturdy spoon or rubber spatula, work the shredded cheese into the dough.
Spray a piece of parchment paper with non-stick spray or butter and turn the dough out onto the greased parchment. Top it with a second piece of greased parchment. Roll the dough between the parchment to form a 12" circle.
Carefully remove one sheet of the parchment and turn the exposed side of the dough into the pie plate. Carefully peel away the second piece of parchment and use your hands to fill in any cracks to ensure that the bottom of the pie plate is covered with dough. Cut any excess dough away from the edges and/or crimp the edges.. **See Note
Use a fork to poke holes into the bottom and sides of the dough. Bake in the preheated oven for 5-7 minutes, removing it BEFORE the crust is browned. Then, remove the crust from the oven and set aside, leaving the oven on. ***See Note
Add the cooked and shredded chicken breast to the pie crust, then top with the cooked and crumbled bacon.
In a medium bowl whisk together the eggs, heavy cream, and ranch seasoning mix.
Pour the egg mixture over the chicken and bacon in the pie crust. Top with the shredded cheddar cheese.
Bake in the preheated oven for 45-55 minutes, or until the eggs are set.
Allow the quiche to cool for 5-10 minutes before slicing, and enjoy!
*If the dough seems too dry you can add additional softened butter, 1 tbsp at a time until it reaches a good consistency. If the dough is too loose, add additional almond flour by the tablespoon until the dough reaches a good consistency.**Due to the lack of gluten, the crust isn’t as elastic as a traditional pie crust. It will inevatably crack some when placing the bottom layer into the pie plate. This is perfectly normal 🙂 Just use your hands to press any cracks together.***At this point the bottom crust will not be fully cooked. This step simply helps to “seal” the crust and prevents it from getting soggy when the filling is added.