Pre-heat your oven to 350*F.
In a bowl, whisk together the almond flour, coconut flour, xanthan gum and salt.
Add the melted butter and whisked egg and stir until a thick dough forms.
Grease ~14 mini muffin tins.
Take a small chunk of dough, flatten it slightly in your hands, forming it into a rough circle.
Press the circle of dough into the mini muffin tin making sure there's no hole in the bottom and bringing the dough up the sides of the tin as well.
Repeat this process for the rest of the dough.
Bake the crusts for ~10min.
Meanwhile, you can make the filling by whisking together the egg, egg yolk and heavy cream along with your spices.
Mix in any fillings you may like as well (or add them individually to each quiche if you prefer).
Pour the filling up to the top edge of each crust.
Bake The quiche for another 10-13min or until puffed. Cool slightly before using a knife to gently pop them out.
Serve warm or cool fully and chill for later. Enjoy your Keto Mini Quiche!