QUICHE WITH LOW CARB CRUSTn

 

I’m sure you love pastry quiches, from the most classic to the most novel and unusual.

In this post I want to explain how to make a “low carb” pastry quiche, with a base made with ground almonds and seeds to give the pie consistency.

The filling can be whatever you want, spinach, onion, zucchini, chicken, beef, shrimp, etc.

Eggs are added to set it, and it is common to add dairy products. I love it with cottage cheese. You can also add liquid cream or cheese.

If you are intolerant to dairy products or don’t usually consume them, they can be omitted without any problem.

 

This pastry quiche “low carb” is very light, it will surprise you.

 

The dough is very similar to these seed crackers, but in this case it has 4 ingredients, flax seeds, chia seeds, ground almonds and water, to enhance the flavor, I add sea salt.

When I prepare this dough as the base of a quiche, I usually don’t add herbs or spices, so it is more neutral and what gives the pie flavor is the filling.

 

 

I want you to know that preparing this dough will take you very little time, it is very easy to make, you just have to soak the seeds in hot water, add the salt, stir and let them rest to form gels.

After a few minutes, add the ground almonds and knead them with your hands until they form a ball, it is very, very fast and does not present any difficulty.

Smooth the dough between two baking papers with a rolling pin and you have it ready for pre-cooking.

This step is very important, because if the dough is already cooked, it will hold the filling much better and it won’t soften as much when it’s time to bake the pie.

 

This flourless dough doesn’t contain eggs; it’s made with seeds and ground almonds.

 

It’s most common to prepare quiches with shortcrust pastry or puff pastry, both of which are made with wheat flour and are high in carbohydrates.

The option I’m suggesting is gluten-free, so if you’re gluten intolerant or suffer from celiac disease, this is the best option for you.

If this isn’t your case, but you’re trying to reduce your consumption of flour and carbohydrates from refined grains, this low-carb quiche with dough is of interest to you.

You may be one of those who doesn’t like either of these things, and that you are thinking the following:

“If ​​I take a small piece it doesn’t matter”, “I don’t eat quiches every day”, “Once a year doesn’t hurt”, etc…

These thoughts are nothing more than excuses to please yourself, and I won’t tell you that there is no truth in some of them, the problem is that it is only half true.

 

 

And are you sure you’re going to take a small piece? Are you sure you take these preparations very occasionally? And do you really think that once a year doesn’t hurt? You can continue deceiving yourself and thinking this way, but I recommend that you think twice because these are nothing more than the typical “bad payer” excuses. I think you are worth more than that and if you want you can look at things differently. Indeed, there is nothing wrong with having a delicious pastry quiche, with its rich puff pastry or shortcrust pastry base, with its rich cream and custard filling and with that incomparable creamy texture, but as long as it doesn’t become a habit.

Avoid self-deception; when cooking, make decisions smart.

 

Are you invited to a birthday party and there’s a delicious quiche from an exquisite bakery in your city in the middle of the table? If nothing stops you, try it, don’t be a sucker, have a serving and satisfy your desire to enjoy it.

But if you’re at home and you’re going to make it yourself, why not try something different and lighter?

You have to keep in mind that when we cook at home we end up eating more, usually the serving that’s right for us and the next day the leftovers.

Also, at home the quiche won’t turn out like the one from the bakery, things as they are, because we probably buy an industrial dough to save time and the filling won’t turn out as delicious.

Sothings, it is much smarter to make your own version, this one I propose is delicious, I assure you.

If these two reasons don’t convince you, there are also the nutritional ones.

 

 

Advantages of preparing a quiche with low-carb dough:

• The dough is light and easy to digest, it is low in carbohydrates.
• You control the ingredients, both the dough and the filling.
• It does not contain gluten.

 

Related entries:

• Leek and bacon quiche without dough.
• Zucchini and onion quiche without dough.
• The quiche without dough.