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
- Mix baking mix with salt, eggs, melted butter and water to make the dough.
- 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.
- Pre-bake in preheated oven at 175° C for about 10 minutes.
Vegetables
- 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.
- Cut tomatoes into thick slices. Cut particularly large ones into rough pieces.
Egg-milk mixture
- Mix milk with spices and citrus fibre and puree briefly.
- Add eggs, grated gouda and chopped onions.
Filling and baking the quiche
- Evenly spread broccoli and tomatoes over the quiche base.
- Pour the egg-milk mixture over it and shake the mould gently to get everything spread around.
- 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.
- Enjoy hot or cold.
