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To prepare the pie dough, add the almond flour, coconut flour, psyllium husk, xanthan gum, and ¼ tsp salt to a food processor. Blend until a uniform dry mixture forms. Cut the cold butter into 6-8 pieces and add them to the food processor.
Pulse a few times until a rough mixture forms, similar to bread crumbs. Add 1 egg and pulse a few times until the dough starts forming. Bring the dough together using a spatula and transfer it to a bowl.
Form the dough into a ball using your hands and wrap it in cling film. Press to flatten it slightly. Place it in the freezer for 30 minutes.
Preheat your oven to 350F/180C. Take the pastry dough out of the freezer and place it between two pieces of parchment paper. Roll it until it is 2 inches larger in diameter than your quiche/pie pan.
Carefully transfer the dough to the pan, press it, and remove the excess edges. If the dough breaks or cracks, use the leftover dough to patch any spaces. Poke the bottom and sides with a fork.
Add a piece of parchment paper over the pastry dough and add baking beans. Bake for 10 minutes. Take it out of the oven and remove the baking beans.
Reposition the parchment paper and place it between the pan and crust, allowing the ends to stick out a couple of inches above the tart edges. This ensures that the egg mixture doesn’t leak out of the crust. Set aside.
Dice the bacon and finely chop the shallot. Place a small pan over medium heat and add the bacon. Cook, stirring often, until crispy and the fat is rendered. Transfer to a plate using a slotted spoon.
Add the shallots to the bacon fat and sauté, stirring often, for 3-4 minutes. It should be done when it’s soft and slightly golden. Remove with a slotted spoon and add it to the bacon.
To a bowl, add the eggs, cream Fraiche, red pepper flakes, salt, pepper, and nutmeg. Whisk for a minute to incorporate some air into the custard. You can add your choice of spices like paprika or garlic powder.
Spread 1 cup of cheese on the bottom of the prebaked crust. Sprinkle the cooked shallots and bacon. Carefully pour the egg mixture into the crust.
Sprinkle the remaining cheese on top and finish off with the chopped scallions. Bake for 30-40 minutes, or until a knife inserted into the middle comes out clean. Let the quiche cool slightly before slicing and serving.