Vegetarian Low Carb Quiche – Recipe – Diet Doctor


Instructions are for 6 servings. Please modify as needed.

  • In a medium-sized bowl, mix together almond flour, sesame seeds, psyllium husk, and salt. Add the egg and dices of butter or coconut oil. Mix with an electric mixer.


  • Press the dough into a greased springform pan 10″ (25–27 cm), up along the sides too. Use a spatula or well-greased fingers. Use your thumb to make it to an even dough.


  • Let the pie crust rest in the fridge for 30 minutes. Prick the bottom of the crust with a fork. Pre-heat the oven to 392°F (200°C).


  • Pre-bake the crust for 5 minutes. Let cool while you prepare the filling.

  • Filling

  • Parboil the kale and leeks in salted boiling water for a few minutes. Let it steam off in a strainer.


  • In a big bowl, mix feta cheese with eggs and cream. Stir in the chopped walnuts, parboiled kale and leeks. Season with salt, pepper and chili flakes.


  • Pour the batter into the pre-baked pie crust and top with the sun-dried tomatoes.


  • Bake on the middle rack for 30 minutes. Let cool before serving.


  • Tip

    Feel free to leave out the walnuts for those with nut allergies.

    Recommended special equipment

    Electric mixer, springform pan 10″ (25-27 cm), strainer



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