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… try not to eat it allat once: your quiche will also taste great cold or re-heated.
Add a little humour to your quiche baking with the
buttery biscuit base mix from Swede Mason
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 and it's gluten-free… all things are relative.
Mini pastry-free Quiches?
A great way to enjoy these as an aperitif or light snack is to use a mini-muffin tin and bake bite-size quiches - with no pastry. Spray well with olive oil or avocado so they don't stick and then bake for just 15 minutes. They'll puff up nicely but even when colder (and flatter) they're a delicious to-go snack.