Quiche in an assortment of low carb recipes? Surely that’s madness you cry, pastry treats are now in the past. The future my friend is almonds! Finely ground they can be used as a flour and give you the pastry dishes you thought that you had to say farewell to! The result is like a rich, crumbly shortcrust pastry. Do I have your interest yet? Handling the dough is more delicate that the traditional flour. I roll it out in between two pieces of parchment paper.
225g ground almonds
1/2 tspn salt
225g spinach (for this I am using fresh, but you could use frozen if defrosted)
100g red onions
1 clove garlic, finely chopped
75 g Feta cheese
200ml double cream
1 tblspn olive oil
4 eggs, beaten
Salt and pepper to taste
- Make the pastry first, before heating up the oven. Mix the almonds, 55g butter, 1 egg and salt together until they form a dough (can be done by hand or in a food processor). Wrap the dough in clingfilm and place in the frigdge for 30 minutes to rest.
- Preheat the oven to 200C/400F degrees.
- Roll the dough in between two pieces of parchment paper. Take the top layer of parchment paper off and gently put the pastry over a lightly oiled flan tin, using the second layer of parchment paper to press the pastry into the tin. Press the dough down and prick the base. Bake for 15 minutes. Remove from the oven and turn the oven down to 160C/325F degrees.
- Peel and slice the onion. Gently cook in a frying pan in olive oil for 5 minutes. Add the chopped garlic clove and cook for another 5 minutes. Put into a bowl.
- Gently cook the spinach until soft and wilted. Add to the onions.
- Crumble the Feta cheese into the onion and spinach mixture. Season well with pepper and salt.
- Add the beaten eggs and cream. Mix well. Pour the mixture into the flan case and bake for 25-30 minutes until the filling is set.
- Eat hot, warm or cold and enjoy!