The quiche is low carb/ healthy fats as the base is made from almond flour.
Mix one large egg with two cups of almond flour (or ground almonds) and a pinch of salt. Roll it out and bake blind for 15-20mins (I put ceramic cooking beans on it to stop it bubbling up).
Meanwhile, slice two large leeks thinly with some diced garlic cloves. Fry in some butter for ten mins. Whisk 2 eggs with a handful of cheddar. Spoon the fried veg into the pastry case and place 6 halved cherry tomatoes on top. Pour the egg mixture over it. Bake for 30mins on about 180c.
Serve with mixed salad. 🥗
(apologies, but I haven’t got a Scooby’s about calorie content etc 😕)
Written by
monday1957
3kg
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The pastry base is sooo simple to do and tastes great, too.
I also use that same mixture to make keto biscuits - just roll it out a bit thinner and cut into circles with pastry cutters and bake for about 15 mins on some grease proof paper 🧇
It can be a bit sticky when rolling out so I just use the rolling pin to flatten it once into a big circle, if you know what I mean. I put a shake of almond flour on the pin and board which helps a bit. I actually prefer it to ordinary pastry as it’s got a slight nutty flavour.
It’s just the combo of egg and almond flour - it seems to make just the right consistency, albeit slightly stickier than ordinary pastry. I don’t know if it’d work as a pie though as I reckon it’d be too heavy for the lid. I’ve made crumble with almond flour and butter and a pinch of canderel!
Oh, I do love a quiche and yours look lovely. Thanks for the info re: the pastry being a little sticky. I do intend to make this and would have thought I'd gone wrong somewhere so appreciate the heads up. I'll be making the biscuits too. Just need to source the flour.
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