May 4, 2021
LCHF Quiche with asparagus
This savoury egg pie is quick to make and tastes great! Can be eaten warm or cold. Ideal for asparagus season!
INGREDIENTS
For the dough (for 24 cm diameter):
- 100 g organic golden flax flour
- 50 g organic sesame flour
- 130 g butter (melted)
- 2 eggs
- 1 teaspoon of cream of tartar
- 1 tbsp vinegar
- 1/2 teaspoon salt
For the filling:
- 1 small zucchini
- 250 g asparagus (half a bunch)
- white part of leek
- BIO Ghee butter for roasting
- 200 ml full-fat sweet cream
- 3 eggs
- 2 handfuls of grated cheese
- seasoning (salt, pepper, chives, basil, garlic powder)
METHOD
For the dough, mix the ingredients, knead into a soft dough, refrigerate.
For the filling, thinly slice the courgette (grated into rings) and the leek. Cut the asparagus into small rings, leaving the tops whole and saving them for decoration. Sauté everything in a tablespoon of organic ghee butter for about 10 minutes. In the meantime, season with salt.
Mix the spices, sweet cream and eggs.
In the meantime, prepare a mould (or pie tin about 24 cm in size), grease well with organic ghee butter and roll out the dough (between the baking paper) to the size of the mould. Line the tin, prick with a fork and bake at 180 degrees for 10 minutes.
When baked, place one handful of cheese directly on the pastry, put the vegetables on top and another layer of cheese. Pour over the cream and egg mixture. Place the asparagus on top.
Bake for 30 min at 180 degrees.
Enjoy!
MY TIPS
- This dish can be enjoyed warm or cold, and it can also be frozen.
- If you don’t have sesame flour, you can replace it with defatted almond flour.
INTERESTING POSTS
Used products:
INTERESTING POSTS
You must be logged in to post a comment.