Preheat the oven to 350°F. To make the crust of the quiche, pulse together the almond flour and salt in a food processor.
Next, add the coconut oil and egg into the food processor and pulse until the mixture forms a ball. Press the ball into a lightly greased, 9-inch pie dish and set aside. It is not necessary to pre-bake this crust.
In a large skillet, cook and lightly brown the ground chicken. Set aside to cool slightly.
In a large bowl, crack all eggs and whisk until smooth. Add in cream, spices, and mix. Next, add the grated zucchini and cooled chicken. Mix everything until well incorporated.
Pour completed filling into the prepared pie crust and bake for 30-40 minutes or until center is firm and the crust golden.