Low Carb Veggie Quiche

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

Filling:

• 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