copilost
Well-Known Member
i've been messing about with quiche for the last year and wanted to share my results plus have input. I have tried (and do) crustless quiche but i've been experimenting with a compromise because reasons
so the Australians have something known as "impossible quiche", no baking a pastry case just mix it all up and go, very interesting and fun. i've adapted that to the low-ish carb following:
1/4 cup of wholemeal sr flour (approx 30g) about 20 carbs
mix with grated cheese (about 1 cup)
grease a flan tin (9cm) with butter and spread flour cheese combo on base
bake at 180 (ish) for 5 mins then stir it up
add quiche contents e.g. 3 eggs plus same volume of cream plus cheese veg bacon etc to taste
bake at 160 ish depending on your oven for 20 mins (fan equals low temp, time equals how wet you like your egg mix)
so the Australians have something known as "impossible quiche", no baking a pastry case just mix it all up and go, very interesting and fun. i've adapted that to the low-ish carb following:
1/4 cup of wholemeal sr flour (approx 30g) about 20 carbs
mix with grated cheese (about 1 cup)
grease a flan tin (9cm) with butter and spread flour cheese combo on base
bake at 180 (ish) for 5 mins then stir it up
add quiche contents e.g. 3 eggs plus same volume of cream plus cheese veg bacon etc to taste
bake at 160 ish depending on your oven for 20 mins (fan equals low temp, time equals how wet you like your egg mix)