Скачать или смотреть HOW TO MAKE THE BEST KETO QUICHE | FLAKY & CRISPY CRUST | EASY ONE DISH MEAL | TASTY & YUMMY

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@https://payhip.com/Lowcarbrecipeideas
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook

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1. The Ultimate Keto Bread Recipes by Elsie Yan (https://amzn.to/4c2TbaN)
2. The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (https://amzn.to/4huzQQT)
3. The Ultimate Keto Cookbook by Elsie Yan (https://amzn.to/4iG6D6n)
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook (https://amzn.to/41PjufL)

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Almond flour (https://amzn.to/3ewcCPI, https://amzn.to/3VHyLeT)
9-inch perforated quiche or pie pan with removable bottom (https://amzn.to/3MwI6Sp)

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A simple, easy, flavorful, tasty and delicious one dish meal which everyone will love. You can customize the fillings according to your preference as long they don't have too much moisture in them. And that buttery, flaky, crispy crust makes all the difference.

The recipe can be viewed and printed at this link;

https://www.lowcarbrecipeideasofficia...

[ Total Servings = 8 ]
NUTRITION INFO PER SERVING
Total Carb = 5.7 g
Dietary Fiber = 2.1 g
Net Carb = 3.6 g
Calories = 373
Total Fat = 33.2 g
Protein = 13.4 g

INGREDIENTS FOR CRUST
Almond flour = 240 g / 2 cups
Unsalted cubed butter (cold) = 80 g / 1/3 cup
Whole egg = 1 large
Salt = 1/4 to 1/2 tsp

INGREDIENTS FOR EGG CUSTARD
Whole eggs = 4 large
Whipping or Heavy cream = 180 ml / 3/4 cup
Frozen spinach = 10 balls (You can also use fresh spinach or any suitable veggies or greens)
Bacon = 4 regular strips (Cut into small pieces and pan fry until crispy. Reserve the bacon fat. You can also use any suitable meat of your choice.)
Feta cheese = 50 g / 1/2 cup (You can also use any cheese of your choice)
Grated mozzarella cheese = 50 g / 1/2 cup (You can also use any cheese of your choice)
Salt = 1/2 tsp (If adding more bacon and cheese, please reduce the amount of salt)
Black Pepper = 1/2 to 1 tsp

DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Prepare the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold butter and mash into smaller pieces with fingers. You can also use pastry cutter or food processor. The key to make a buttery flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them and that's how we get the flaky layers. Once crumbly, add the egg and mix with a spatula until a dough is formed.
3. Transfer dough onto a greased 9-inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Spread the dough evenly.
4. Prick some holes with a fork then freeze the dough for 15 minutes.
5. After freezing the dough for 15 minutes, cover with a parchment paper and add any suitable weights to weigh down the dough.
6. Blind-bake the dough (I.e. bake without fillings) for 15 minutes at the lower rack.
7. After 15 minutes, remove the paper and weights. Bake for another 15 minutes. If necessary, tent the pan with foil to prevent over browning of the edges.
8. Meanwhile, prepare the egg custard. In a bowl, add the eggs, whipping cream, salt, pepper, reserved bacon fat (optional) and whisk to combine. Set aside.
9. Squeeze all the water out from the frozen spinach after they have defrosted. Set aside.
10. Pan fry the bacon with a little cooking oil until crispy then drain and reserve the bacon fat. Set aside.
11. When the crust is ready, it's time to assemble the fillings. Spread the spinach evenly on the crust. Then add crispy bacon, feta cheese, grated mozzarella cheese (reserve some for toppings).
12. Pour the egg custard onto the crust then top with the reserved grated cheese.
13. Bake for 20 to 30 minutes turning the tray halfway through to get an even browning on the top.
14. After baking, you will notice that the top will have bulged up which is normal. Once cooled, it will flatten back. Remove the quiche from the pan and slice to enjoy.
15. It's best to eat the quiche fresh but you can refrigerate it for 2 to 3 days.

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