Low Carb Quiche
- Katie Bateman
- Feb 11
- 3 min read
Updated: 4 days ago
This delicious low-carb quiche features a nutrient-packed crust made with almond meal, coconut flour, cheese, nutritional yeast, and coconut oil. It's gluten-free, rich in healthy fats, and full of flavour—perfect for a nourishing breakfast or snack!
Method
Why you'll love it.
Indulge in a delicious low-carb quiche that not only satisfies your taste buds but also nourishes your body with wholesome ingredients. The crust is crafted from a blend of almond meal and coconut flour, offering a gluten-free alternative rich in fiber and healthy fats. Almond meal provides a good source of protein and essential nutrients, while coconut flour adds additional fiber and a subtle sweetness. Incorporating cheese into the base not only enhances the flavour but also contributes calcium and probiotics, supporting bone and gut health. Nutritional yeast imparts a savoury, cheesy flavour and is packed with B-vitamins and protein, making it a favourite among health enthusiasts. Binding it all together with coconut oil introduces beneficial medium-chain triglycerides, known for their quick energy release and metabolic benefits. This delicious combination creates a quiche that's as nourishing as it is delectable, perfect for those seeking a health-conscious yet indulgent meal.
Ingredients
Crust
1/2 Cup coconut flour
1 1/2 Cup almond meal
1/4 Cup nutritional yeast
1 tbsp smoke paprika
1 tsp salt
1 tsp pepper
1 egg
1/2 Cup grated cheddar cheese
1/2 cup coconut oil
Filling
6 Large eggs
3 large field mushrooms
1 Zucchini
1 Punnet cherry tomatos
2 large brown onions
2 tbsp Whole grain mustard
1/2 up grated cheddar cheese
Salt and pepper to taste
Method
Step 1: Preheat oven to 180 degrees celsius and grease quiche tin.
Step 2: Dice mushrooms into 1 cm cubes and slice zucchini length ways into 1/2 cm strips.
Step 3: Saute the mushrooms, zucchini and cherry tomatoes.
Step 4: Slice and saute the onions. Once they're soft add the whole grain mustard and continue to cook until caramelised.
Step 5: Blend the crust ingredients together in a food processor until well combined. It should easily form a ball.
Step 6: Turn the dough out onto a piece of baking paper. Place another piece of baking paper on top and roll out to about 1/2cm thickness.
Step 7: Lift the pastry into the tin using the bottom piece of baking paper that you rolled the dough onto. Leave the baking paper on the bottom and just place the whole sheet on top of the quiche tin. Then using your hands push the dough into the quiche tin. Prick the base with a fork 10 or so times. (The baking paper will be on the bottom in between the tin and the dough. This is by far the easiest way to transfer the dough and also makes it easy to remove the whole quiche once baked.
Step 8: Blind bake the dough for 10 minutes.
Step 9: Whisk eggs and season to taste.
Step 10: Once the crust is blind baked remove from oven. Layer the vegetables over the base. I like to start by putting an even layer of onion on the bottom and then arranging the rest of the vegetables on top of the onion evenly throughout the quiche.
Step 11: Pour the egg mixture over the vegetables. Sprinkle the top with grated cheese.
Step 12: Bake for 40-45 mins or until cooked through
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