HOW TO MAKE KETO SPINACH QUICHE WITH CRISPY CRUST - SMELLS HEAVENLY & TASTES SO GOOD !
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1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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This Keto Spinach Quiche with Crispy Crust is one the few keto dishes that my carb eating family members love. It's also very popular when I make them for parties or gatherings. In fact, I have 2 old videos here on Keto Spinach Quiche. This one is slightly different because I am using a 9-inch non-stick pie pan with a removable bottom, so the filling is a lot slimmer. Plus, the crust is also slightly different as it is crispier.
You can easily get the non-stick pie pans with removable bottoms online or at baking ingredient shops. They come in many different sizes but 9 inch is quite standard. They even have cute mini sizes which I have ordered and will be making mini quiches with a variety of toppings so stay tuned for it.
I made this quiche a few days ago for a trial run and it was gone within a day. My son commented that he loves the crispy crust and even suggested that I should make fruit tarts with this crust. So yes, I will be working on that.
This quiche is so versatile, you can literally eat it for breakfast, lunch or dinner. The crust is crispy with delicious fillings and smells heavenly.
This recipe can be viewed and printed at this link;
NUTRITION INFO
Total Servings = 12
Per serving;
Total Carb = 6.6 g
Dietary Fiber = 2.7 g
Net Carb = 3.7 g
Calories = 308
Total Fat = 27.1 g
Protein = 12.5 g
INGREDIENTS
FOR CRUST
Almond flour = 240 g / 2 cups
Unsalted cold cubed butter = 80 g / 1/3 cup
Eggs = 2 medium
Salt = 1/2 tsp
NOTE:
You can also use the crusts from my other videos;
1. Keto Pecan Pie recipe (vegan crust)
(
2. Keto Lemon Tart recipe (coconut flaxseed crust)
(
3. This is a new crust which you can try too (UPDATED 3 JAN 2021)
Almond Flour = 120 g / 1 cup
Coconut Flour = 30 g / 1/4 cup)
Cold Butter (cubed) = 80 g / 1/3 cup
Egg = 1 large
Salt = 1/2 to 1 tsp
FOR FILLING
Eggs = 4 large
Whipping Cream = 180 ml / 3/4 cup
Spinach = 250 g / 20 balls frozen spinach OR 400 g fresh spinach
Bacon = 130 g / about 5 regular strips (cut into small pieces)
Yellow Onion = 1 small (diced)
Garlic cloves = 3 (minced)
Grated cheddar cheese = 80 g / 2/3 cup
Salt = 1/2 to 1 tsp
Black or White 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 hands. You can also use pastry cutter or food processor. Mash until crumbly then add the eggs and mix with a spatula until a dough is formed.
3. Transfer dough onto a greased 9 inch pie pan with a removable bottom. Spread the dough evenly. If you prefer a thinner crust, just use less dough. Wet your hands for easier handling.
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.
7. After 15 minutes, remove the paper and weights. Tent the pan with foil to prevent over browning of the edges. Bake for another 15 minutes.
8. Meanwhile, prepare the fillings. In a bowl, add the eggs, whipping cream, salt, pepper 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 browned then drain and reserve the bacon fat. Set aside.
11. Use the reserved bacon fat to sauté the onions, garlic and fresh spinach (if using) until softened. Set aside.
12. Now just assemble the fillings onto the crust. Spread the spinach evenly at the bottom of crust. Then add the onions, garlic, bacon and grated cheese. Reserve a bit of the cheese for topping.
13. Spoon the egg mixture onto the crust then top with the balance of cheese.
14. Bake for 30 minutes turning the tray half way through to get an even browning on the top.
15. After baking, you will notice that the top will have bulged up which is normal. Once cooled, it will flatten back.
16. It's best to eat the quiche fresh but you can refrigerate it for 2 to 3 days.
Almond Quiche Recipe
In this video, you will get to learn how to make Almond Quiche recipe at home. It’s a simple and delicious French tart consisting of pastry crust filled with savoury custard and pieces of cheese, meat, seafood, or vegetables. This easy recipe of Almond Quiche is presented by celebrity Chef Manish Mehrotra. To make this simple Quiche recipe, you need mixed grain flour, salt, butter, milk, water, asparagus, almond, low-fat cream, salt , eggs, Cheddar cheese, Parmesan cheese, and black pepper. To learn the art of making Quiche at home, click on the play button, watch the video, and give this easy recipe a try. For more interesting recipe videos, keep watching Times Food.
#almondquiche #almondrecipes #quicherecipe
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Website: recipes.timesofindia.com
HOW TO MAKE KETO MINI QUICHE WITH CRISPY CRUST - 6 OPTIONS FOR FILLINGS WITH NO COOKING REQUIRED
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 (
*********
These mini keto quiches are so cute and pretty. You can literally add any fillings that you like. What I have shown you in the video are just some suggestions which do not require any cooking. Of course, if you do not mind cooking, then you can even add some pan-fried bacon, sautéed onions, stir fried leeks etc.
These mini quiches are suitable as appetizers, side dish, party food etc. The crispy crust really takes it up to the next level and if you are serving as party food or at any gatherings, I am pretty sure that you will be able to impress your guests.
As an alternative, you can choose any of my other crust recipes mentioned below. I will be compiling a video later on to share all the various crust recipes for easy reference.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 6 ]
For Crust & Egg Mixture
Per serving ;
Total Carb = 9.7 g
Dietary Fiber = 4.2 g
Net Carb = 5.5 g
Calories = 470
Total Fat = 44.2 g
Protein = 14.5 g
INGREDIENTS
FOR CRUST
Almond Flour = 240 g / 2 cups
Cold Butter (cubed) = 80 g / 1/3 cup
Whole Egg = 1
Salt = 1/2 tsp
NOTE:
You can also use the following alternative crusts but they may not be as crispy as this almond flour crust;
1. Coconut flaxseed crust from my lemon tart recipe - see
2. Vegan almond crust from my pecan pie recipe - see
3. This is a new crust I developed recently ;
Almond flour = 120 g / 1 cup
Coconut flour = 30 g / 1/4 cup
Cold Butter = 80 g / 1/3 cup
Egg = 1 large
Salt = 1/2 tsp
DIRECTIONS
1. Add all dry ingredients into a bowl except for butter and egg. Mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. This helps to create a flaky texture. Once the dough is crumbly, it's done.
3. Add the egg and mix until a dough is formed.
4. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
5. After 15 mins, remove the dough from the freezer and divide it into 6 equal portions.
6. Use 4 inch non-stick mini pie pans with removable bottoms. You can get these mini pie pans online (at Amazon too). They come in many different sizes and they are very useful for making pie crusts.
7. Grease the pie pans with butter.
8. Shape the dough with your hands.
9.. Prick some holes with a fork to prevent air bubbles.
10. Freeze the dough for 15 mins.
11. After 15 mins, bake at 350F or 180C for 12 to 15 mins until moderately browned. As these mini pie pans are small, we do not need to blind bake with weights. But if the middle of the dough rises during baking, just press it down with the back of a spoon.
INGREDIENTS
FOR EGG MIXTURE
Eggs = 4 large
Whipping Cream = 180 ml / 3/4 cup
Salt = 1/2 tsp
Black Pepper = 1/2 tsp
DIRECTIONS
Add all ingredients into a bowl and whisk until well combined. Adjust taste accordingly. If you are going to add more cheese in the filling then you can reduce the amount of salt.
INGREDIENTS
Filling 1
Feta Cheese
Frozen Spinach
Spring Onions (Garnishing)
Filling 2
Feta Cheese
Tri-color Paprika
Spring Onions (Garnishing)
Filling 3
Mozzarella Cheese
Beef Salami
Dill (Garnishing)
Filling 4
Mozzarella Cheese
Smoked Salmon
Dill (Garnishing)
Filling 5
Cheddar Cheese
Shimeji Brown (OR Button Mushroom)
Parsley (Garnishing)
Filling 6
Cheddar Cheese
Cherry Tomatoes
Parsley (Garnishing)
ASSEMBLING
1. Place the cheese and main ingredient into the baked crust.
2. Spoon the egg mixture into the crust.
3. Garnish with dill, spring onions or parsley.
4. Bake at 350F or 180C for 20 mins or until golden brown.
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Easy Crustless Spinach Quiche
This Crustless Spinach Quiche is easy to make and full of delicious flavor! You'll love the combination of spinach, sweet onion, mushrooms, and cheddar and feta cheeses.
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
• 1 tablespoon extra virgin olive oil
• 1 small sweet onion, diced
• 4 ounces mushrooms, sliced
• 2 cloves minced garlic
• 10 ounces chopped frozen spinach, thawed and drained
• 6 ounces crumbled feta cheese
• 8 ounces shredded cheddar cheese
• 5 large eggs
• ½ cup milk
• ¼ teaspoon salt
• ¼ teaspoon black pepper
✅Instructions
1️⃣ Preheat oven to 350 degrees Fahrenheit and lightly grease a 9 inch deep dish pie plate.
2️⃣ Heat olive oil in a large skillet over medium high heat. Add in onion and mushroom and saute until softened, about 5 to 7 minutes. Add in garlic and cook 1 minute more. Stir in spinach, feta, and cheddar cheese. Spoon mixture into the prepared pie plate.
3️⃣ In a mixing bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over the spinach mixture in the prepared pie plate.
4️⃣ Bake in the preheated oven for 40 to 45 minutes, until eggs are set. Let cool 10 minutes before slicing and serving.
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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.
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* 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.
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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.
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