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HOW TO MAKE KETO MINI QUICHE WITH CRISPY CRUST - 6 OPTIONS FOR FILLINGS WITH NO COOKING REQUIRED
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Links to purchase books
Click this link to purchase in e-book format only. Bundles are available too;
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
*********
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;
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.
Click this link to purchase in e-book format only. Bundles are available too;
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
4. The Ultimate Low Carb Konjac Rice & Noodle Cookbook
**********
Links to purchase books via Amazon
Books available in Kindel, Paperback & Hardcover formats;
*********
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;
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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