LCHF Quiche

Categories:Dinner, Lunch, Recipes
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Pernille

LCHF Quiche


For lunch or for dinner – well even for breakfast – I always enjoy a good quiche. Quiche is delicious with all sorts of filling, and very versatile as you can use whatever you have. I used to make my quiche crust with wheat, butter, salt and a little water. That has all changed with LCHF but the filling is exactly as I have always done; eggs, cheese, sour cream.


LCHF Quiche

4 servings


Crust

7 fl oz almonds

1.75 fl oz sesame seeds

1.75 fl oz sunflower seeds

2 T psyllium husks

3 T softened butter

1 egg

1 t salt


Filling

3 eggs

7 fl oz sour cream

1 – 1.5 cups shredded cheese

8 slices bacon

Spinach – frozen or fresh


Make a flour from the almonds, sesame seeds and sunflower seeds. I think this is best done in a coffee grinder but a food processor can also be used. Combine the flour with the rest of the ingredients for the crust in a food processor. Press out with your hands (very difficult to roll) in a greased pie plate. Bake in oven at 375 degrees for 15 minutes. In the meantime, fry the bacon and quickly cook the spinach (if using fresh). If using thawed spinach, squeeze the water out using a paper towel. Layer the spinach and bacon on the crust. In a bowl, mix the eggs with sour cream, cheese and a little salt & pepper. Pour over filling. Bake in oven approximately 30 minutes – keep an eye on it.

I enjoyed with a caesar salad with Parmesan cheese bakes for crisp “croutons”. Delicious!

LCHF quiche serving

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