As a vegetarian some times I need to pay close attention to my carbohydrate intake, that tends to be high.
That’s why I came up with this low carb crust for any of my veggie pies. The quiche has definitely a different nutty flavor but sbtle enough that works well with any filling you may like.
Here is what you need:
- Almond flour; 1 1/2 cup
- Butter; 1/4 cup (melted)
- Parmesan cheese; 1/4 cup
- Baking powder: 1/4 tsp
- Salt; a pinch
Mix all the ingredients with your hands. Almond flour will quickly absorb the liquid (melted butter) and you may want to add a little more. This is to your taste. The dough will be a little drier if you do so.
I cover a deep pan and set aside
- Chard / kale / spinach mix: 1 lb
- Organic eggs; 3
- Sour cream 2%, 1 cup
- Salt and Pepper; to taste
Chop the vegetables and add the eggs, mix well, incorporating the sour cream later. Add salt and pepper.
Add to the almond flour crust and bake at 420 for about 25 mins
You can serve with a simple tomato salad or fresh cut carrots and celery to add crunchiness