I needed to empty the fridge of perishables before leaving for Thailand, and from the contents of the fridge, frittata was an obvious choice (eggs, cheese, bacon, veg). I decided to mix things up a bit - let's try a quiche! I made the dough as I would with wheat flour, and it worked an absolute treat (or so the beau says, carnivores wouldn't eat quiche!). Now the beau can nosh on that tomorrow, and the rest will be left as a surprise for my house-sitter - Mum!
These amounts were to fill my large pie dish and use as many eggs as possible.
12 eggs (one separated)
2 cups almond flour
1 green capsicum (pepper)
100g grated cheddar
Preheat oven to 175°C.
To make the dough, combine almond flour, (melted) butter, and one egg white. Mix well, and then press into a pie plate or pan. Place in oven until lightly golden around the edges.
Remove pan from oven, and allow to cool slightly whilst you prepare the fillings.
Slice onion and bacon, and fry lightly in a little butter. Chop or dice capsicum. Sprinkle onion, bacon and capsicum over the quiche base.
Sprinkle grated cheese over the fillings.
Place eggs and remaining yolk, and cream in a mixing bowl, and whip thoroughly. Pour over cheese, leaving room at the top of the dish for the mixture to expand (boy, will it!)
Sprinkle with dried thyme.
Place quiche in the oven for around 30 minutes, watching carefully. You want it to set throughout and become golden on top, but not burn.
After 30 minutes, the height of my quiche had doubled, the top had become crisp and golden, and firm to the touch.
Ready to serve! A small side of spinach leaves would make a nice presentation, with complementary flavours.
Quiche is beautiful served hot or cold - if you serve it immediately, it will remain high and fluffy. Give it time to cool, and the filling will deflate back to pie-dish height. Just so you know what to expect. :) Enjoy!
Arthur De Vany on Facebook; 1985 Paleo
11 hours ago