Low-Carb Quiche
Rikke SvartangenLow-Carb Quiche
Low-Carb Food Co
6
15 minutes
45 minutes
1026
French
Lunch & Sandwiches
A quiche with a proper pastry case, made from almond flour, sesame seeds and psyllium husk rather than wheat. The psyllium is what gives the dough enough elasticity to press into a tin without crumbling, and blind baking the case before the filling goes in is what keeps the base from going soggy. Smoked pork belly, onion and thyme are folded through whipping cream, eggs and a generous quantity of grated cheddar. Forty-five minutes at a moderate heat sets the custard without splitting it. Six slices at 11g carbs, 92g fat and 30g protein each. Let it rest twenty minutes before slicing or it will not hold together.
Ingredients
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300ml Almond Flour
4 tbsp Sesame Seeds
1 tbsp Ground Psyllium Husk
½ tsp Salt
55g Butter (room temperature)
1 Egg (medium)
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2 tbsp Butter
300g Smoked Pork Belly
1 Brown Onion
1 tsp Dried Thyme
½ tsp Salt
¼ tsp Ground Black Pepper
240ml Whipping Cream
475ml Cheddar Cheese (grated)
5 Eggs (medium)
Directions
Pre-heat the oven to 180°C and line a springform pan with parchment paper.
Using a blender, mix the ingredients for the pie crust together, forming a firm dough. Press the dough into the pan with your hands, covering the pan bottom and half-way up the sides of the pan.
Let the crust rest in the fridge while preparing the filling.
Melt the butter in a pan over medium heat. Add the diced pork belly and fry for about 10 minutes.
Add the onion, thyme, salt and pepper. Saute until the bacon is lightly browned and the onion is tender. Using a spoon, evenly spread the pork belly mixture onto the crust.
Add the whipping cream, cheese and eggs to a bowl and whisk together until it combines.
Pour the egg mixture into the crust, and loosely cover it with foil. Bake on the middle rack for about 45 minutes or until lightly browned. Before removing it from the oven, insert a knife into the centre of the filling to ensure that its firm and cooked through.
Set aside to cool for 5 minutes before serving.
1 comment
What size tin is this quiche for please?