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Quiche for low-carbers
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<blockquote data-quote="WhitbyJet" data-source="post: 301215" data-attributes="member: 35964"><p>This quiche is easily the best I ever made, people fall over themselves to get hold of a slice </p><p></p><p>Leek, Spinach, Mushroom and Feta Quiche</p><p></p><p>Preheat oven to 180C</p><p></p><p>Make your crust:</p><p>1.5 cups almond flour (1 cupe = 250ml)</p><p>3 tablespoons LSA flour (that is equal quantities of Linseed, Sunflowerseed and Almonds, finely ground, mixed together gives you LSA flour, the lucky kiwis can buy it ready made)</p><p>1 egg</p><p>salt & pepper</p><p>1 tablespoon oil (macadamia oil or avocado oil is good)</p><p></p><p>Mix everything together, then press this pastry into a well buttered quiche tin. </p><p>Stab it with a fork a few times or else it will bulge while its baking.</p><p>Bake it in the oven for about 30 minutes until golden brown.</p><p></p><p>Make the filling:</p><p>1 large leek</p><p>1 large onion</p><p>a big handful of mushrooms, wild mushrooms are lovely if you can get them, or use ordinary mushrooms and add a few dried wild mushrooms</p><p>a big handful of spinach, if its frozen, add around two nuggets</p><p>4 eggs</p><p>about 150 - 200g goats cheese or feta</p><p>150ml cream</p><p></p><p>Slice the leek, halve and slice the onion, slice the mushrooms, sautee all vegetables in melted butter or ghee, add spinach, when its all wilted down, add crumbled goats cheese or feta, set the veggies aside to let them cool slightly</p><p></p><p>Mix the eggs and cream together, season with plenty of freshly ground pepper, little bit of salt, then pour it in with the vegetable mixture and stir it all through.</p><p>Pour it all into the quiche tin and bake for around 35 minutes until the filling is set.</p><p></p><p>For a change you could add chopped bacon, salami or ham to the filling.</p></blockquote><p></p>
[QUOTE="WhitbyJet, post: 301215, member: 35964"] This quiche is easily the best I ever made, people fall over themselves to get hold of a slice Leek, Spinach, Mushroom and Feta Quiche Preheat oven to 180C Make your crust: 1.5 cups almond flour (1 cupe = 250ml) 3 tablespoons LSA flour (that is equal quantities of Linseed, Sunflowerseed and Almonds, finely ground, mixed together gives you LSA flour, the lucky kiwis can buy it ready made) 1 egg salt & pepper 1 tablespoon oil (macadamia oil or avocado oil is good) Mix everything together, then press this pastry into a well buttered quiche tin. Stab it with a fork a few times or else it will bulge while its baking. Bake it in the oven for about 30 minutes until golden brown. Make the filling: 1 large leek 1 large onion a big handful of mushrooms, wild mushrooms are lovely if you can get them, or use ordinary mushrooms and add a few dried wild mushrooms a big handful of spinach, if its frozen, add around two nuggets 4 eggs about 150 - 200g goats cheese or feta 150ml cream Slice the leek, halve and slice the onion, slice the mushrooms, sautee all vegetables in melted butter or ghee, add spinach, when its all wilted down, add crumbled goats cheese or feta, set the veggies aside to let them cool slightly Mix the eggs and cream together, season with plenty of freshly ground pepper, little bit of salt, then pour it in with the vegetable mixture and stir it all through. Pour it all into the quiche tin and bake for around 35 minutes until the filling is set. For a change you could add chopped bacon, salami or ham to the filling. [/QUOTE]
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