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<blockquote data-quote="ziggy_w" data-source="post: 1526506" data-attributes="member: 323454"><p>Hi [USER=402985]@Fleegle[/USER],</p><p></p><p>For savory dishes such as quiche, I use the dietdoctor.com recipe for low carb roles (<a href="https://www.dietdoctor.com/recipes/the-low-carb-bread" target="_blank">https://www.dietdoctor.com/recipes/the-low-carb-bread</a>) and use my rolling pin to role out the dough and prebake the crust using parchment paper and chickpeas.</p><p></p><p>Edit to add: I have also used filo dough for quiche before -- they are not necessarily low carb, but I figure as the dough is very, very thin, it won't add too many carbs. Just make sure to only use one or two sheets. Filo would work for sweet dishes too.</p></blockquote><p></p>
[QUOTE="ziggy_w, post: 1526506, member: 323454"] Hi [USER=402985]@Fleegle[/USER], For savory dishes such as quiche, I use the dietdoctor.com recipe for low carb roles ([URL]https://www.dietdoctor.com/recipes/the-low-carb-bread[/URL]) and use my rolling pin to role out the dough and prebake the crust using parchment paper and chickpeas. Edit to add: I have also used filo dough for quiche before -- they are not necessarily low carb, but I figure as the dough is very, very thin, it won't add too many carbs. Just make sure to only use one or two sheets. Filo would work for sweet dishes too. [/QUOTE]
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