This one was way better than my last crustless quiche.
What I did differently was first, to use 1/2 cup of potato flour instead of coconut flour. This resulted in a wonderfully crusty skin. Carbs? Well, 1/2 cup of the flour is about 60 grams or so, discounting the fiber (about 5 grams). This gets cut into 12 portions, so you'll get 5-6 grams per slice. No big.
The other thing is that I used Swiss cheese instead of cheddar. The traditional French recipe calls for Gruyere, but that's about four times the price and it's not four times as good.
On the next go I'm going to try to make an actual crust with the potato flour, eggs, leaf lard, etc. I might try tapioca, and that's only about two-thirds of the carbs in the potato flour.
…Well, I'm off to catch a cruise ship in downtown San Diego.