Part 1: Prepare and Par-Bake the Fathead Crust

Step 1: Create the Fathead Dough

1. In a large, microwave-safe bowl, combine the 1 1/2 cups of shredded mozzarella and the 2 ounces of cubed cream cheese.

2. Microwave on high for 60 seconds. Stir the mixture well. Microwave for another 30-45 seconds, or until the cheeses are fully melted and can be stirred into a smooth, homogenous mixture.

3. Working quickly while the cheese is hot, add the almond flour, salt, and optional garlic powder to the bowl. Stir vigorously with a sturdy spatula until a sticky dough forms.

4. Let the dough cool for a minute or two so it doesn’t scramble the egg. Add the lightly beaten egg and continue to mix and knead with the spatula (or your hands, if cool enough) until the egg is fully incorporated and you have a smooth, pliable ball of dough.

Step 2: Form and Par-Bake the Crust

1. Preheat your oven to 400°F (200°C).

2. Place the ball of dough in the center of a 9-inch pie plate or quiche dish.

3. Using your fingers, press the dough evenly across the bottom and up the sides of the dish. Try to get the thickness as uniform as possible. For a neat edge, you can trim any excess dough around the rim with a knife.

4. Use a fork to poke several holes in the bottom and sides of the crust (this is called “docking” and it prevents the crust from puffing up too much).

5. Place the crust in the preheated oven and bake for 8-10 minutes, or until the edges are firm and just beginning to turn golden brown.

6. Remove the crust from the oven and set it aside to cool slightly while you prepare the filling. Reduce the oven temperature to 375°F (190°C).

Part 2: Prepare the Filling and Bake the Quiche

Step 3: Prepare the Vegetables

1. Bring a pot of salted water to a boil. While it heats, prepare an ice bath (a large bowl of ice water).

2. Cut the trimmed asparagus spears into 1-inch pieces, setting aside a few of the tips for decoration if desired.

3. Blanch the asparagus by adding it to the boiling water for 60-90 seconds, just until it turns bright green. Immediately remove it with a slotted spoon and plunge it into the ice bath to stop the cooking process. Drain well and pat dry with paper towels.

4. In a small skillet, heat the olive oil over medium heat. Add the chopped shallot (or onion) and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Remove from heat.

Step 4: Assemble the Quiche

1. Sprinkle half of the shredded Gruyère cheese (1/2 cup) evenly over the bottom of the par-baked Fathead crust.

2. Arrange the blanched asparagus pieces and the cooked shallot/garlic mixture over the cheese.

3. In a medium bowl, whisk together the 5 large eggs, heavy cream, salt, pepper, and the pinch of nutmeg until smooth and fully combined.

4. Carefully pour the egg custard mixture over the asparagus and cheese in the pie plate.

5. Sprinkle the remaining 1/2 cup of Gruyère cheese over the top. If you reserved asparagus tips, you can arrange them decoratively on top now.

Step 5: Bake and Rest

1. Carefully place the quiche in the 375°F (190°C) oven.

2. Bake for 30-35 minutes, or until the center is “mostly set” but still has a slight jiggle when you gently shake the dish. The top should be golden brown.

3. Remove the quiche from the oven and let it rest on a wire rack for at least 15-20 minutes before slicing and serving. This is a crucial step that allows the custard to fully set, ensuring clean, beautiful slices.