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Quiche with a Nut Crust

quiche with nut crust

Ingredients

“Pastry” for 6 mini quiche tins
300g ground almonds
100g Unsalted melted Butter
a pinch of salt – to taste
1 egg

Method

Mix pastry ingredients into a come-together paste, press into quiche tins & blind bake for 10 mins. (This cannot be rolled out, no gluten)

Leave cases to cool whilst making up fillings as desired; I quite like caramelised red onion & goats’ cheese, or ham & cheddar. The one in the picture is smoked sausage, caramelized onion & spinach

Add a nice amount of the prepared filling to each of the blind baked cases.

Beat an egg, & fill the cases, then bake for a further 20 mins, or until the egg is set.

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