Preheat oven to 350*. In a bowl toss together the almond flour, oat fiber, salt, and garlic powder. Melt butter in microwave safe dish. Pour melted butter over almond flour mixture. With a fork, mix all together.
In a round dish or tart pan (9.5" wide at least) a press the mixture evenly into the bottom of the dish/pan and up the sides. Use the bottom of a flat glass or your hands to smooth and evenly distribute your crust while cleanly finishing the top edge of the dish.
Place the crust in a 350* oven for 10. Once cooked set the crust aside to slightly cool.
While the crust is baking chop the pepperoni.
In a large bowl combine eggs, cream, salt and pepper. Whisk together the eggs and cream until fully combined (about 1 minute).
In the cooled pie crust add in 1 cup of the mozzarella cheese.Then place the chopped pepperoni over the cheese. Then gently pour the egg mixture over the top of the pepperoni and cheese. Sprinkle the remaining mozzarella cheese on top.
Carefully place quiche dish on lower rack in 350* oven for 35 minutes. Check the center of the quiche and you made need up to an additional 10 or so minutes.
Remove from oven when the center is set and let cool. Serve with a gorgeous side salad for a lovely meal.
This pie is great for a family dinner, a brunch, breakfast or really anytime.
*** The size of your tin or baking dish matters. If you use a small pie dish you may have too much of the egg mixture filling. You can use any size tin you like, just adjust your baking time (deeper dish requires a little more time to cook the center...and a larger deeper dish will be closer to my time line originally stated in the recipe.