20150115_202449 Print recipe

Low carb quiche

January 15, 2015

I love french doughs. Maybe because they are made with so much butter, which I also love, dunno. The crumbly texture, combined with a creamy filling, what else could you desire? Well, a low carb version, obviously.

A few days back, I decided to give it a try. I made cheesecakes before, so it was pretty simple to create a similar recipe, on some salty notes. So here it goes my low carb quiche :

Ingredients:

  • 1/2 cup almond flour
  • 1 stick butter, room temp
  • 1/4 tsp oregano
  • 1/4 tsp pink salt
  • 4 eggs
  • 4 oz cheese of choice
  • 2 tbsp sour cream
  • 2-3 fresh mushrooms
  • 3-4 cherry tomatoes (I used yellow)
  • some sliced pastrami

First things first, pulse the almond flour with the butter in your blender cup for a few times. Add the spices, and if you feel like needed, another spoon of flour. Pour the batter into a sponge cake tray (with detachable walls) and form it with the tips of your fingers, like you would do with a pate brisee. Put it in the oven for about 5 minutes, until it sets a bit. In those five minutes, make the mix for the quiche: beat the eggs with the shredded cheese and the sour cream. Pour this mix into the cake tin, then decorate it with care (not to dive them) with pieces of mushrooms, cherry tomatoes and pastrami. Put it in the oven again for another 15 minutes, until small cracks appear on the surface. You can have it warm, but cold with a glass of yogurt is divine!

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