Low Carb Quiche
Posted by Melissa Callaghan on
This crust is delicious and perfect for a quiche. It’s crispy around the edges and is sturdy enough that you can hold a piece in your hand without it falling apart. At the same time, it isn’t tough or chewy, but melts in your mouth, similar to a buttery short crust.
You can use this crust to make one big quiche or smaller, individual quiches in tart pans or muffin trays. This is also a perfect bulk recipe to make and eat over a few days for breakfast, lunch, dinner, or as a snack.
Ingredients
(Serves 6-8)
For the crust:
2 cups almond meal
1 egg
2 tbsp olive oil
1 tbsp pysllium husk
Salt and pepper
Filling:
5 eggs
1 tbsp water
Salt and pepper
Filling of your choice: spinach, feta, capsicum, bacon, ham, tomato, sweet potato (for paleo), chicken, mushroom, sausage. You name it.
Method
1. Preheat your oven to 180ºC. Combine all of the crust ingredients and mix well until combined. It should hold together as dough without being too crumbly. Add some more olive oil if necessary.
2. Press the dough into a large pie dish, small individual pie or tart tins, or muffin trays. Aim for a thickness of about 2mm.
3. Pierce the crust all over with a fork and place in the oven for 10 minutes, until lightly brown around the edges.
4. Meanwhile, make your filling by whisking the eggs, water, salt and pepper and whatever additions you decide on. Pour into the crust and cook for another 25-30 minutes, until the egg is cooked through fully.
5. Remove from the oven and serve warm or cold.
