How To make Asparagus Mozarella Quiche

Easy Asparagus Keto Quiche

This healthy, simple and easy to make Asparagus Keto Quiche with fathead dough and camembert is a great casserole dish, that can be made well in advance. Have it for breakfast, dinner, brunch or any other occasion. It will always be a winner on the table.
Full recipe from @Lowcarb-nocarb:
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Timeline:
00:00 Easy Asparagus Keto Quiche

Ingredients

Filling:
10 Pieces of Green Asparagus
6 Eggs
200 grams Yogurt
Parsley
1 Camembert Cheese
Fathead Crust:
200 grams (2 Cups) Shredded Mozzarella
100 grams (1 Cup) Almond Meal or flour
1 Egg
1/2 Tablespoon (5 grams) Garlic Powder

Instructions

Fathead Crust:

Place a pot on the stove and switch on the medium heat
Once the pot is heated, add shredded mozzarella and let it melt completely using spatula to mix from time to time
When mozzarella has melted fully (check video), add almond meal and garlic powder and knead with spatula until both gets properly incorporated
After you are satisfied with the dough, switch the heat off completely and add egg.
Knead the egg into the dough to incorporate it fully with spatula

Filling:

Mix Eggs, Yogurt and Parsley with a hand held mixer in a bowl.
Add 2 pre-cut asparagus pieces and mix again with spatula

Assembling:

Heat Up the Oven to 190C or 370 F
Oil your casserole ( I have used 10 inch Quiche casserole) a bit to prevent crust sticking while serving
With oiled hand or base of a small Mason Jar (oiled as well) spread the Fathead dough throughout the casserole evenly. Do not forget sides as well
Using fork, make small holes throughout the whole crust.
Add the filling mixture already prepared
Cut all 8 remaining Green asparagus to half and place it on top of the filling. Once done, add the Camembert Cheese throughout the whole dish
For full instruction have a look at or video or a post with detailed steps
Place into the oven for 45 Minutes


Notes

Cheese - you can use gruyere cheese or Monterey jack cheese instead.
Yogurt -If you would like to make your yogurt, look at our cold start Greek yogurt, which could also be used here.
Crust - making the crust is super easy, and you do not have to bake it as your regularly would with other french quiche recipes.


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How to Make ANY Quiche! (No Recipe Required)

Today we’re going to make quiche. There are many different types of quiche, the most famous being Quiche Lorraine, but by the end of this video you won’t be limited to just one flavor combination… think chard/white bean/parm, chicken/pesto/thyme, or even something like kimchi/kalbi! The opps are endless, people.

There’s a time and place for an exact recipe, but like the great... I'm spacing on the dude's name... said, to know one recipe means that you know one recipe, but if you know 1 technique you know 1,000 recipes... or something fairly similar to that. We’ll start with the French shortbread pastry crust, otherwise known as pâte brisée (“pat-bree-zee,”) then move onto the formula for the egg base and from there the world is yours. Quiche however you dang tootin’ well please. More below… Good Quiching! ????????Adam

Good kitchen scale -
Deep Tart Pan -

ALL-PURPOSE PIE DOUGH (pâte brisée):
250g (about 2 cups) Bread Flour
205g (18 tbsp, about 2 1/ 5 sticks) Unsalted Butter
3g (1/ 3) tsp Kosher Salt
70-85g (1/ 4 cup) Ice Water *amount depends on humidity of environment

EGG BASE:
600g (about 11-12 medium) Whole Eggs
260g (about 1 cup) Whole Milk
260g (about 1 cup) Heavy Cream
15g (about 2.5 tsp) Salt

QUICHE LORRAINE FILLING:
700g (about 3 cups) Egg Base - see above.
100g (about 1 medium) Onion, sliced thin
100g (about 2 medium) Leeks, sliced thin
150g (1.5-2 cups) Gruyere or Swiss cheese
150-200g (5-6 thick slices) Bacon
2g (1-3 sprigs) Fresh Thyme
1g Nutmeg, (a couple passes on the microplane)
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MORE INFORMATION FOR YOU CURIOUS HUMANS…

Wait… is quiche actually German in origin…? -

The science of “shortcrust” pastry -

Some quiche ideas to get your imagination revved up -
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