Recipe Vegetable Quiche with Broccoli and Tomatoes low-carb gluten-free

Recipe Vegetable Quiche with Broccoli and Tomatoes low-carb gluten-free

Recipe Vegetable Quiche with Broccoli and Tomatoes low-carb gluten-free

Quiche with a rich almond dough, topped with broccoli and tomatoes. Just 6g net carbs and 226 kcal per piece.

For the dough

  • 200 g Dr. Almond Almond Dough UNSWEETENED
  • 3 eggs medium
  • 100 g butter ((melted))
  • 150 g water
  • 5 g salt ((ca. 1 tsp))

Vegetables

  • 600 g broccoli
  • 300 g tomatoes
  • 1 tsp baking soda ((optional))

For the egg-milk mixture

  • 4 eggs medium
  • 600 g milk
  • 250g gouda cheese (grated)
  • 20 g Dr. Almond Citrus Fiber
  • 1 tsp salt ((ca. 5g))
  • 4 tsp Dr. Almond Premium Spices BRUSCHETTA & TOMATO
  • 4 tsp Dr. Almond Premium Spices VEGETABLE FAVOURITE
  • 100 g onions

You’ll also need

  • 2 Master Class Quiche Dish 28 cm (or 1 large baking tray)

Preparing the base

  1. Mix baking mix with salt, eggs, melted butter and water to make the dough.
  2. Place in a baking dish lined with baking paper and roll out the dough (2 round 28-cm quiche dishes or 1 large baking tray). TIP: Use your hands to form and flatten the dough.
  3. Pre-bake in preheated oven at 175° C for about 10 minutes.

Vegetables

  1. Blanch broccoli in boiling salt water for about 5 minutes. TIP: Add 1 tsp of baking soda to the cooking water and the broccoli will retain its fresh colour.
  2. Cut tomatoes into thick slices. Cut particularly large ones into rough pieces.

Egg-milk mixture

  1. Mix milk with spices and citrus fibre and puree briefly.
  2. Add eggs, grated gouda and chopped onions.

Filling and baking the quiche

  1. Evenly spread broccoli and tomatoes over the quiche base.
  2. Pour the egg-milk mixture over it and shake the mould gently to get everything spread around.
  3. Bake in preheated oven at 175° C (fan) for about 40 minutes. Extend baking time by approx. 10 minutes if you use upper and lower heat.
  4. Enjoy hot or cold.

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