Low carb pastry

Hello Cath
Why use pastry at all? I have found that using a glass or silicone dish negates the need. Have you nort noticed how many people leave the pastry anyway? Asparagus quiches have been great this season although sadly my local farm is now closed until next year.
It also saves a wash up when you make a large one as you can butter the dish first and then mix your eggs cream etc in the same bowl and then cook.
Cd

Carbdodger said:

Hello Cath
Why use pastry at all? I have found that using a glass or silicone dish negates the need. Have you nort noticed how many people leave the pastry anyway? Asparagus quiches have been great this season although sadly my local farm is now closed until next year.
It also saves a wash up when you make a large one as you can butter the dish first and then mix your eggs cream etc in the same bowl and then cook.
Cd

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Absolutely! Crustless quiches are great and not as heavy on the digestion.I was dubious the first time but it was lovely!

Please refrain from negative unnecessary posts .

If you wish to PM eachother for a recipe that's fine :thumbup:

Thanks Anna .

CathyN said:

hi

Can anyone recommend a really good pastry for a low carb diet please. There are so many out there, but personal recommendations would be helpful.

I would be using it to make little quiches.

many thanks

Cath

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I make my quiche by lining the tin/silicon form/individual muffin tins with rashers of bacon/pancetta/thinly sliced ham, bake for 10 minutes, then add quiche filling and bake as usual.

Sometimes I do want something resembling pastry, I make up a shortcrust pastry using butter, almond flour and very finely ground hazelnuts, line the dish, bake about 10 minutes,add quiche filling and bake as usual.

Surprisingly popular with non-low carb folk, I suppose its different to normal pastry which some people find too cloying anyway.

WhitbyJet said:

CathyN said:

hi

Can anyone recommend a really good pastry for a low carb diet please. There are so many out there, but personal recommendations would be helpful.

I would be using it to make little quiches.

many thanks

Cath

Click to expand...

I make my quiche by lining the tin/silicon form/individual muffin tins with rashers of bacon/pancetta/thinly sliced ham, bake for 10 minutes, then add quiche filling and bake as usual.

Sometimes I do want something resembling pastry, I make up a shortcrust pastry using butter, almond flour and very finely ground hazelnuts, line the dish, bake about 10 minutes,add quiche filling and bake as usual.

Surprisingly popular with non-low carb folk, I suppose its different to normal pastry which some people find too cloying anyway.

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Hi Whitby, would you possibly be able to post the actual recipe and instructions if you wouldn't mind, thankyou!

Here is my favourite low carb pastry recipe, it works well for savoury and sweet pies/tarts/quiche

You can experiment with this recipe, for sweet pies add a bit of sweetener/lemon/orange rind to the pastry, for savoury tarts add herbs, freshly ground black pepper or other spices.

Low Carb Short Crust Pastry

1 cup of almond flour (or half almond flour/half finely ground hazelnuts is lovely)
20g of chilled butter, cubed
pinch of salt
approx 1 tbsp of chilled water
1 tablespoon of sweetener for sweet crust

Mix almond flour, salt and sweetener. Cut in butter and rub butter into almond flour incorporating air as you go, gradually add water until it comes away from the bowl and forms a ball without being too sticky. Dust it with a little baking powder and keep it in the fridge for about 30 mins.
Dont roll it out, just cut off pieces and press into the tin using your finger tips. For quiches/tarts bake the shell for about 10 mins, careful you dont burn it, then remove from oven, pour in your filling, return to oven to finish cooking. Oven temperature in my oven is 180C, ovens vary, so anything from 175C - 190C, sorry cant be more specific.
l
I have made mince pies last Christmas using this recipe, and honestly I could have made a small fortune selling them.

I hope this helps?

you are so awesome as always, thankyou very much!

sorry but.....mince pies? sweet mince? like Christmas mince pies? that was a huge pre db favourite, so can I be cheeky and ask for the recipe please? lol

Andy12345 said:

sorry but.....mince pies? sweet mince? like Christmas mince pies? that was a huge pre db favourite, so can I be cheeky and ask for the recipe please? lol

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Scroll down this link:
viewtopic.php?f=18&t=4871&p=308131&hilit=mince+pies#p308131

I would really be interested in a recipe for crustless quiche as suggested by tubsolard. I like the quiche filling but have always detested pastry long before I was diagnosed as diabetic...

Well done WhitbyJet.

As others have said I use silicone bakeware, use a normal recipe that google had given me and omit the pastry. I'll have a go at whitbyjet's recipe next time I think.

I have just received some lovely feedback from a member telling me that the pastry recipe was a success

I have found 2 pics, thought some people might be interested to actually see how versatile this pastry is, sorry for pic quality, am not very good with cameras.

One is Strawberry Custard Tarts - I made this with the basic almond crust, home made real custard (its really worth the effort and of course its low carb) and strawberries

The other is a almond/hazelnut crust, I added dried onion and dried sage to complement the cheese I used in the filling. Lots of lovely salad, incl coleslaw, what else do you need for a summer meal?

Hope you enjoy this as much as we do x

WhitbyJet said:

I have just received some lovely feedback from a member telling me that the pastry recipe was a success

I have found 2 pics, thought some people might be interested to actually see how versatile this pastry is, sorry for pic quality, am not very good with cameras.

One is Strawberry Custard Tarts - I made this with the basic almond crust, home made real custard (its really worth the effort and of course its low carb) and strawberries

The other is a almond/hazelnut crust, I added dried onion and dried sage to complement the cheese I used in the filling. Lots of lovely salad, incl coleslaw, what else do you need for a summer meal?

Hope you enjoy this as much as we do x

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Hi WhitbyJet .

The piccys came out fine :thumbup:

Thanks for sharing these with us all .
They 'both' look yummy too .
Perfect to eat and enjoy in this sunny summer

Any suggestions for a cheese and onion quiche?
I have made a feta cheese and cherry tomatoe one once it was okay
but I still miss the traditional tasty cheese and onion quiches!

My absolute fave is a slice of this still warm [fresh out of the oven] with a salad .
With a white wine and soda .
Sat outside eating it el fresco too

Anna .

Hi WhitbyJet

I am going to try this when I get a mo - when you say a cup what sort of weight would that amount to? I have mugs and rather large wide teacups.

Also the mince pie filling sounds interesting too. I used to make a frangipan topping for my mince pies (pre D days) I suppose I could still do that but use a sweetener instead of sugar.

Many thanks

Bluebell13 said:

Hi WhitbyJet

I am going to try this when I get a mo - when you say a cup what sort of weight would that amount to? I have mugs and rather large wide teacups.

Also the mince pie filling sounds interesting too. I used to make a frangipan topping for my mince pies (pre D days) I suppose I could still do that but use a sweetener instead of sugar.

Many thanks

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I just weighed it out for you, its about 110g of almond flour, but maybe you need to add a few grams more or a few grams less sometimes, you know, just like it used to be when you made pastry with flour, hope you know what I mean

Thanks so much Whitby for taking the trouble to weigh. Sorry I have been a bit late in thanking you but forgot to tick the notification box and just remembered to look to see if there was a reply. Hope this makes sense.

Will try your pastry when I am next making any for sure.

Many thanks once again

Bluebell

just a quick question, I also want to find alternatives to pastry, but wouldn't this be very high in fat? Taking a typical serving of almonds as a small handful, maybe 8-10, what would that equate to in ground almonds?

Wounldn't the crustless version be better overall?

PS, when I find it, I'll post my recipe for gluten free coconut custard, made with coconut flour.