This café style quiche has a fantastically flaky pastry crust made from almond and coconut flour.
Make sure your butter is coldand work quickly if it warms up too much and becomes difficult to handle, place it in the freezer for 5-10 minutes.
This café style quiche has a fantastically flaky pastry crust made from almond and coconut flour! 😋💚Share this keto recipe with your friends in 3 simple steps:1️⃣ Click the link: http://bit.ly/2DhEF042️⃣ Write a caption3️⃣Click post so that your friends can enjoy this keto-friendly recipe!
Posted by Keto by Fitoru on Thursday, January 17, 2019
100 G Almond Flour
40 G Coconut Flour
1 TSP Xanthan Gum
1 TSP Salt
2 TBSP Rosemary
150 G Cold Butter
2 TBSP Apple Cider
½ Cup Cream
3 Cups Shredded
1 Cup Chopped
2 TBSP Thyme
3 Cloves Garlic
- Add the almond and coconut flour into
a food processor along with the salt and
Pulse briefly to combine.
- Add 150 grams of cold butter cut into
small cubes, the salt and rosemary. Pulse
until a breadcrumb texture forms. Form a
well and add one egg and the apple cider
vinegar. Pull together and knead gently
until a dough forms.
- Refrigerate for 20 minutes. Remove and
roll between two sheets of parchment paper. Using the back of a rolling pin, gently
transfer to a greased quiche pan and trim
off the excess dough.
- Bake the crust for 10 minutes at 325°F.
In a large bowl, combine 6 eggs, ½ cup
of cream, garlic and fresh thyme. Pour
into the pie crust and top with shredded
chicken and mushrooms.
- Return to the oven for 45 minutes or until
a knife inserted into the center comes
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