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

Monika Charrak
Quiche with a rich almond dough, topped with broccoli and tomatoes. Just 6g net carbs and 226 kcal per piece.
No ratings yet
Servings 16 pcs (2 round baking dishes Ø 28 cm or 1 large baking tray)
Calories 226 kcal

Ingredients
 

For the dough

Vegetables

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

For the egg-milk mixture

You’ll also need

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

Instructions
 

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.

Nutrition

Calories: 226kcalCarbohydrates: 6gProtein: 10gFat: 16gFiber: 8g
Tried this recipe?Let us know how it was (CLICK)

Leave a Reply