Vegetarian low-carb quiche

Vegetarian low-carb quiche

The colorful red of sun-dried tomatoes combined with the green of kale and leeks makes this low-carb quiche a festive, visual treat that will grace any seasonal breakfast or brunch table. But the taste? It's as good as it looks! Zesty feta and walnuts add to the sophisticated flavor making this low-carb quiche in its almond flour crust a truly special holiday dish.

Vegetarian low-carb quiche

The colorful red of sun-dried tomatoes combined with the green of kale and leeks makes this low-carb quiche a festive, visual treat that will grace any seasonal breakfast or brunch table. But the taste? It's as good as it looks! Zesty feta and walnuts add to the sophisticated flavor making this low-carb quiche in its almond flour crust a truly special holiday dish.
USMetric
6 servingservings

Ingredients

Pie crust
  • 2 oz. 55 g butter, softened or coconut oil
  • 1¼ cups (5 oz.) 300 ml (140 g) almond flour
  • ½ cup (2½ oz.) 120 ml (75 g) sesame seeds
  • 1 1 eggeggs
  • 1 tbsp 1 tbsp ground psyllium husk powder
  • 1 pinch 1 pinch salt
Filling
  • 9 oz. 260 g kale, de-stemmed and chopped
  • 3½ oz. 100 g leek, finely choppedleeks, finely chopped
  • 5 oz. (1 cup) 140 g (220 ml) feta cheese, crumbled
  • 3 3 eggeggs
  • 1¼ cups 300 ml heavy whipping cream
  • 3½ oz. (1 cup) 100 g (240 ml) walnuts, chopped
  • 1 tsp 1 tsp chili flakes
  • 1 tsp 1 tsp salt
  • ½ tsp ½ tsp ground black pepper
  • 4 oz. (1 cup) 110 g (240 ml) sun-dried tomatoes in oil
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Instructions

Instructions are for 6 servings. Please modify as needed.

Pie crust

  1. In a medium-sized bowl, mix together almond flour, sesame seeds, psyllium husk, and salt. Add the egg and dices of butter or coconut oil. Mix with an electric mixer.
  2. Press the dough into a greased springform pan 10" (25–27 cm), up along the sides too. Use a spatula or well-greased fingers. Use your thumb to make it to an even dough.
  3. Let the pie crust rest in the fridge for 30 minutes. Prick the bottom of the crust with a fork. Pre-heat the oven to 392°F (200°C).
  4. Pre-bake the crust for 5 minutes. Let cool while you prepare the filling.
  5. Filling

  6. Parboil the kale and leeks in salted boiling water for a few minutes. Let it steam off in a strainer.
  7. In a big bowl, mix feta cheese with eggs and cream. Stir in the chopped walnuts and season with salt, pepper and chili flakes.
  8. Pour the batter into the pre-baked pie crust and top with the sun-dried tomatoes.
  9. Bake on the middle rack for 30 minutes. Let cool before serving.

Tip

Feel free to leave out the walnuts for those with nut allergies.

Recommended special equipment

Electric mixer, springform pan 10" (25-27 cm), strainer

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One comment

  1. Julie
    This is the first time I have had a problem with the many, many recipes I have used. There doesn't seem to be directions of what to do with the kale/leeks once they are cooked so I just mixed it in with the liquid ingredients. it seemed as though there wasn't enough egg in proportion to the kale and the sun dried tomatoes were burned in the allotted 30 minute baking time. 9 oz of kale seemed to be too much.

    The crust was good and the flavor of the filling was also good, but dominated by the nuts and the kale.

    Does anyone have suggestions for improvement?

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