Low Carb Broccoli Quiche With Almond Crust
Honey Almond Sweet Quiche
Trying to decide between a savory or sweet breakfast? Let us fulfill your breakfast dreams of both. Rich, creamy, fluffy filling topped with a buttery toasted almond crunch – this sweet quiche is a true treat meant for everyone to indulge in, including any gluten-free eaters.
Ingredients:
- 2 eggs
- ½ cup egg whites
- 1/3 cup cream
- 4 oz cream cheese, softened
- 1/3 cup whole milk plain yogurt
- ½ cup slivered or sliced raw almonds, plus more for garnish
- ¼ cup Nature Nate’s pure honey, plus more for serving
- ½ Tbsp unsalted butter
- ½ tsp kosher salt
- ½ tsp vanilla extract
- ¼ tsp almond extract
- 1 pre-made pie crust or gluten-free crust
Directions:
In a skillet, melt butter, and add the sliced almonds to toast on medium low heat, stirring constantly so almonds don’t burn. Remove from heat and allow to cool completely.
In a blender, combine the rest of the ingredients, and blend until smooth. Spread the almonds on the bottom of the quiche crust. Pour the egg mixture on top, and bake at 350 degrees for 30-35 minutes or until the top is lightly browned and the quiche is firm. (If the top cooks faster than the center, place a piece of aluminum foil gently over the top to prevent burning.) Remove and allow to cool before cutting into slices. Serve with drizzled honey and extra almond slices if desired.
For more recipes with pure honey, check out
HOW TO MAKE BUTTERY ALMOND PIE CRUST!
This gluten free pie crust is buttery and tasty, and only takes minutes to prepare. Use this as your 'go to' crust for cream pies, fruit pies, pecan or pumpkin. If you're gluten sensitive, this is the crust for you! Looking for a savory gluten free crust?, try this recipe, but omit the sugar and increase the salt to 1/2 tsp. For fun, try adding garlic powder, onion powder or a little ground sage for chicken pot pies! I'd love to hear your comments below. Enjoy!
Recipe for BUTTERY, ALMOND PIE CRUST (Gluten Free)
Preheat oven to 325 degrees
2 Cups Ultra Fine Almond Flour
1/4 tsp salt
4 Tbsp powdered sugar (I put raw sugar in blender and powdered it that way)
Mix dry ingredients together
Add 3/4 stick melted butter (or 6 tbsp, measure before melting)
Blend until completely mixed
Spray a 9'' pie dish (I used a deep dish, glass pie dish) with a non-stick spray
Pour almond mixture into dish and spread evenly on bottom and up sides
Use the bottom of a measuring cup (or bottom of glass) to evenly press bottom of crust
Pinch top of crust evenly all the way around with fingers
Pierce bottom of crust with fork
Bake 20 minutes if you are going to be using this crust for a cream pie that will be going into the refrigerator after you fill it.
Pre-Bake (bottom only crust) 10-12 minutes if you are going to be filling this crust with fruit, pecan filling or pumpkin pie filling. *Make sure it's cooked long enough to be firm to touch or lightly brown, especially when using a wet filling like pumpkin. Allow to cool before filling it, then follow directions for the pie you're baking.
*cover your crust with foil or a pie crust shield while baking your pie to prevent burning, this won't be necessary during a par baking.
Thanks for watching! Don't forget to 'like and subscribe' so you never miss a video!
HOW TO MAKE THE BEST KETO QUICHE | FLAKY & CRISPY CRUST | EASY ONE DISH MEAL | TASTY & YUMMY
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
**********
Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
9 inch perforated quiche or pie pan with removable bottom (
*********
I love quiche especially with a crispy crust and I actually have several videos here on how to make the best keto quiche. This is one of the few keto recipes that my non-keto family love and when I made one yesterday for our lunch, I thought I should make a video of it just in case you missed this recipe.
A simple, easy, flavorful, tasty and delicious one dish meal which everyone will love. You can customize the fillings according to your preference as long they don't have too much moisture in them. And that buttery, flaky, crispy crust makes all the difference.
The recipe can be viewed and printed at this link;
[ Total Servings = 8 ]
NUTRITION INFO PER SERVING
Total Carb = 5.7 g
Dietary Fiber = 2.1 g
Net Carb = 3.6 g
Calories = 373
Total Fat = 33.2 g
Protein = 13.4 g
INGREDIENTS FOR CRUST
Almond flour = 240 g / 2 cups
Unsalted cubed butter (cold) = 80 g / 1/3 cup
Whole egg = 1 large
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR EGG CUSTARD
Whole eggs = 4 large
Whipping or Heavy cream = 180 ml / 3/4 cup
Frozen spinach = 10 balls (You can also use fresh spinach or any suitable veggies or greens)
Bacon = 4 regular strips (Cut into small pieces and pan fry until crispy. Reserve the bacon fat. You can also use any suitable meat of your choice.)
Feta cheese = 50 g / 1/2 cup (You can also use any cheese of your choice)
Grated mozzarella cheese = 50 g / 1/2 cup (You can also use any cheese of your choice)
Salt = 1/2 tsp (If adding more bacon and cheese, please reduce the amount of salt)
Black Pepper = 1/2 to 1 tsp
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Prepare the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold butter and mash into smaller pieces with fingers. You can also use pastry cutter or food processor. The key to make a buttery flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them and that's how we get the flaky layers. Once crumbly, add the egg and mix with a spatula until a dough is formed.
3. Transfer dough onto a greased 9 inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Spread the dough evenly.
4. Prick some holes with a fork then freeze the dough for 15 minutes.
5. After freezing the dough for 15 minutes, cover with a parchment paper and add any suitable weights to weigh down the dough.
6. Blind-bake the dough (I.e. bake without fillings) for 15 minutes at the lower rack.
7. After 15 minutes, remove the paper and weights. Bake for another 15 minutes. If necessary, tent the pan with foil to prevent over browning of the edges.
8. Meanwhile, prepare the egg custard. In a bowl, add the eggs, whipping cream, salt, pepper, reserved bacon fat (optional) and whisk to combine. Set aside.
9. Squeeze all the water out from the frozen spinach after they have defrosted. Set aside.
10. Pan fry the bacon with a little cooking oil until crispy then drain and reserve the bacon fat. Set aside.
11. When the crust is ready, it's time to assemble the fillings. Spread the spinach evenly on the crust. Then add crispy bacon, feta cheese, grated mozzarella cheese (reserve some for toppings).
12. Pour the egg custard onto the crust then top with the reserved grated cheese.
13. Bake for 20 to 30 minutes turning the tray half way through to get an even browning on the top.
14. After baking, you will notice that the top will have bulged up which is normal. Once cooled, it will flatten back. Remove the quiche from the pan and slice to enjoy.
15. It's best to eat the quiche fresh but you can refrigerate it for 2 to 3 days.
NOTE
This post may contain affiliate links. As an Amazon Associate, I earn a commission from qualifying purchases. Thank You for your support!
PLEASE NOTE THAT UNAUTHORIZED USE OF THIS VIDEO, SECOND EDIT AND RE-UPLOAD IS STRICTLY PROHIBITED.
Easy Pie Crust Recipe – Keto Friendly – Dr.Berg
Watch this video to get my healthy and delicious pie crust recipe.
Get my full recipe here:
Get Recipe for Low Carb Pecan Pie:
In this video, I'm going to share with you my delicious pie crust recipe. If you're looking for a keto pie crust recipe that's not only nutritious but also delicious, you should give this a try. You can make this simple pie crust to go with sweet pies or a savory quiche. Check out one of my low-carb recipes below so you can make it at home with or without an occasion.
My Keto Pie Crust Recipe:
Ingredients
• 1 ½ cup almond flour
• ¼ tsp baking soda
• 1 ½ tbsp melted butter from grass-fed animals
• ¼ tsp salt
• 1 organic egg
• ¼ tsp vanilla
• 1 tbsp powdered sweetener (This is if the crust is used for the pie. If for the keto quiche, don't add sweetener or a sugar substitute.)
Directions
1. Preheat oven at 350 °F.
2. Mix all ingredients in a food processor, not in a mixing bowl. Mix until it balls up. Dump the keto pie crust dough onto the pie plate and spread thin.
3. The almond flour pie crust thickens, so you can press it quite thin.
4. Bake the crust at 350 °F for 8-10 minutes.
5. This can be stored in the refrigerator for a couple of days if made in advance.
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Follow Me On Social Media:
Facebook:
Instagram:
Anchor:
TikTok:
ABOUT DR. BERG:
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
#keto #ketodiet #weightloss #ketosis
Speedy Quiche | Jamie Oliver | UK | AD
Another veg packed recipe from Me & Tesco for you guys! This is a paid ad by Tesco. (AVAILABLE IN UK ONLY)
Thanks for subscribing! :
Links from the video:
Traybake Smoky Beans | Jamie Oliver | UK | AD
Cannellini Bean & Pasta Soup | Jamie Oliver | UK | AD
For more information on any Jamie Oliver products featured on the channel click here:
For more nutrition info, click here:
x