A really quick, delicious and easy to make grain free/keto quiche
If you're looking for a quick and tasty meal then look no further! This quiche uses a grain fee mix for the base made in minutes and the whole thing is ready in under an hour. Great served with home-made coleslaw and salad which you can make whilst the quiche is in the oven.
Also suitable for keto (subject to chosen filling).
You will need a 9"/23cm loose bottomed tin
175g ground almond flour
36g coconut flour
1 teaspoon Schwartz dried garlic granules
1 teaspoon pink Himalayan salt
80ml avocado or olive oil
approx 2 tablespoons of water
300ml double cream
vegetables, meat, fish or cheese filling of your choice (try mushrooms cooked in garlic and butter with ham and cheese, cheese and tomato, onion with goats cheese and cooked red peppers or a 200g can of tuna or salmon - sprinkle some dried dill in the eggs and cream for the salmon version).
Get Your Pinny on!
preheat the oven to 200 degrees centigrade
grease the base and the sides of the tin
in a bowl mix together the almond flour, coconut flour, dried garlic granules and salt
add the oil and water
mix well then tip the mixture on to the base of the tin and spread out to cover the base. With freshly washed hands start to press it in to the bottom of the tin and just over 1" up the sides of the tin. The base does not need to be thick, just make sure that it is an even level all over and press firmly at the edges and on the side.
pop in the oven and bake for fifteen minutes
Once the base is cooked place your choice of filling over the base of the quiche, then whisk the eggs and double cream, season with salt and black pepper and pour carefully over the base. Return to the oven and cook for approximately thirty minutes.
Once cooked, leave the quiche in the tin for a five to ten minutes and then run a palette knife around the edges before removing the sides of the tin. Great served cold as well.
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