Do you crave a melt-in-the-mouth quiche but are worried about the calories? Try my low carb version which is grain free and super easy to make!
Quiche crust
1 cup almond flour
4 tbsp coconut flour
1 tbsp ground psyllium husk powder
1 tsp baking powder
1 pinch Himalayan pink salt
3 tbsp coconut oil
1 egg
4 tbsp water
Filling
2 cups of spinach
1 red onion
1 clove of garlic, minced
1 cup of peas
3 eggs
200g goat's feta
100g of parmesan, grated
A pinch of grated nutmeg
Method
Preheat oven to 180c. Prepare the quiche crust by adding dry ingredients to a mixer and then adding wet ingredients until a smooth dough forms. Line a 10-inch spring form tart case with parchment, roll out dough and place inside tart case. Bake for 15 minutes until crisp. Let the pastry cool. Then fry red onion in a little olive oil until soft, add minced garlic and spinach until wilted. Stir in peas, let cool a little before adding whisked eggs and feta. Pour into pastry case, top with parmesan and nutmeg and bake for 30 minutes or until set.