Making a classic low-carb quiche
This recipe helps you make a delicious, classic quiche Lorraine, albeit with a low-carb, gluten-free buttery biscuit base.
For an 8 inch (20 cm) quiche or pastry dish, you’ll be first making the pastry and moulding it into the dish (rather than rolling it), before pre-baking it for about 10-12 minutes. You can use 100% almond flour if preferred but I find that the mixture of coconut flour (which is usually also cheaper) adds texture, taste and reduces the omega-6 hit a little.
Note that for a 10 inch (25 cm) dish, you will need to increase the quantities by one half.
Classic Quiche Mixture
Best to let it cool for a few minutes before serving and… don’t eat it all; your quiche will also taste great cold or re-heated.
Note: Coconut has twice as many carbohydrates but less Omega-6 fat than almond flour; mind you, it still has less than one-third the amount of carbs you'll find in regular flour… all things are relative.