LOW CARB QUICHE RECIPE

PASTRY

1 cup almond flour

quarter cup coconut flour

half tsp xanthan gum

quarter tsp himalayan salt

45 grams butter

1 large egg lightly beaten

2 tsp apple cider vinegar

1, add almond flour, coconut flour, xanthan gum and salt pulse in food processor to mix.

2, add cold cubed butter, pulse to mix (looks like course breadcrumbs).

3, add egg and vinegar, pulse till combined.

4, turn dough onto glad wrap, pat into a ball, seal glad wrap refrigerate for at least 30 minutes.

Preheat oven to 190 degrees C.

Roll the chilled crust between baking paper thin enough to cover a 22x26cm tray, place in tray.

Line tray with baking paper, then add crust.

Line top of pie crust with baking paper and fill on top with baking beads.

Bake for 15 minutes, remove paper and beads and let crust cool.

Reduce oven to 180 degrees C.

FILLING.

half a pottle of cherry tomatoes cut in half.

quarter onion cut small

half green capsicum cut small.

one 300 gram pottle of thickened cream.

5 large eggs.

half tsp of pink salt.

quarter tsp of pepper.

Fill the cream pottle with grated tasty cheese.

230 grams cooked and cooled bacon.

Combine the eggs, cream, salt and pepper into a large bowl, using a hand mixer beat until well mixed.

Layer the bacon, capsicum and onion onto the pie crust.

Cover with cheese then pour egg mixture over the top, then place cherry tomatoe halves on top.

Place tin foil around pastry edge to prevent burning.

Bake for 40 to 45 minutes, let cool for 10 minutes before cutting.

* Makes 8 slices net carbs 3 grams per slice.

*carbs do not include tomatoes, leave off if you prefer.