Even if you are not celiac nor gluten intolerant, you would want to make this quiche. Firstly, the crust is much easier to make than traditional shortcrust pastry. Secondly, the crust is made of almonds and egg... so, it is low carb.
Ingredients for Crust
1 egg
350 g of almonds
1 tbsp icing sugar
Sieve 1 tbsp of icing sugar into a bowl. Add 350g of almond meal. To make almond meal, simply blitz raw almonds in a blender or a food processor.
Beat 1 raw egg and mix into the almond meal + icing sugar mixture. Make a sticky mass.
Press into the bottom and sides of a spring form tart pan lined with baking paper. Preheat the oven for 15 minutes at 180 DegC. Bake the crust with TOP HEAT ONLY for 10 minutes.
Ingredients for Filling
A fistful of fresh oregano
5 large eggs
200ml of pure cream
1 teaspoon salt
200g of gluten free ham
500g of button mushrooms
200g of feta cheese
(1) Whisk 200ml pure cream, eggs and salt together. Keep aside.
(2) Slice the button mushrooms and fry in butter/ghee till they are wilted and sorry looking.
(3) Mince the oregano leaves.
(4) Chop the ham into bits.
(5) Dice the feta cheese.
(6) Layer the oregano at the base of the tart crust. Layer the ham on top of the oregano. Layer the feta cheese on top of the ham. Pour the cream+eggs+salt mixture over all the ham and cheese.
(7) Bake in the oven (top and bottom grill) at 120DegC for 40 minutes.
No comments:
Post a Comment