An easy to make and really tasty quiche. The ingredients can be adjusted according to your taste, for instance, you may prefer caramelised onions with ham or bacon or add extra flavour to the crust with herbs and spices.
For The Crust
190g Almond Flour
½ Teaspoon baking powder
1 ½ Tablespoons melted butter (Kerrygold is the best)
1 Free Range Egg
2 Tablespoons parmesan cheese
Mix well and press the mixture into a buttered pie tin bringing the mixture up the sides of the tin.
Blind bake for 10 minutes at 180 °C
For the Filling
3 Free Range Eggs
60ml Double Cream
80g Strong Cheddar cheese (more if you like your quiche extra cheesy)
3 Finely chopped spring (or red) onions.
When the base is baked and cooled, add the filling and bake for 40 minutes at 180 °C
Check occasionally to ensure the crust is not burning, if so, adjust the oven temperature accordingly. (The quiche can be topped with extra grated cheddar just before the end of baking)
I haven’t calculated the Macros for this recipe but as you will see from the ingredients, the only problem I can see is maybe the milk which could be substituted with more cream.
This tastes great warm and fresh from the oven with a salad.