Last updated on November 25th, 2017 at 04:04 pm
A few weeks ago, I mentioned that I was working on a new recipe for a pie crust when I uploaded my Low Carb Shortbread Cookies and I just perfected it last night! I decided to make myself a quiche with it to see if it would go well with savoury recipes and it was just absolutely amazing! I used a combination of almond and coconut flour and created this simple but delicious crust! I also added different spices to make it go better with savoury dishes.
Initially, I wasn’t sure what type of quiche I wanted to make but since I had some mascarpone in the fridge I decided it to make it with that. I added some ham, mushrooms and asparagus to it and topped it with a bit of cheddar cheese. Mascarpone is one of my favourite cheeses on earth and it’s my favourite one to put in lasagna. It has such a nice flavour and goes well with any type of ingredients! I’m so glad I found some at a specialty store the other week.
Another similar recipe that I have for a crust that is paleo is in my Paleo Tourtiere which is dairy-free and only uses almond flour. A tourtiere is a traditional French meat pie from my hometown that is usually made with some potatoes, but I opted for butternut squash instead. You can use that crust for savoury or sweet dishes.
This quiche is so good that I had it for breakfast, lunch and dinner today!! I had it with some fried pork jowl pieces as a side tonight. For the pie crust, I decided to use a 9 inch cheesecake springform pan because I wanted it to have high walls instead of a traditional pie crust. I think quiche looks much nicer when it has a beautiful long crust like this!
Low Carb Quiche with Mascarpone & Asparagus
Savoury Gluten-free Pie Crust
- Dice the ham and slice the mushrooms. Cut off the stems of the asparagus. Slice the asparagus in half lengthwise.
- Preheat the oven to 180C/350F.
- Add the pie crust ingredients into a bowl and knead together until it forms a ball.
- Spray some oil all over a 9inch springform pie. Cut a piece of parchment paper into a circle and place it over the the bottom of the springform pan. This will make it easier to take the quiche off the pan.
- Add half of the pie dough onto the bottom of the pan, press with your fingers and spread all over until you have the bottom layer of the crust. Take the other half, small pieces at a time, and press the dough onto the side to make a tall wall. About a 2inch/5cm length should be perfect.
- In a large bowl, add the mascarpone and heavy cream. Whip together with a whisk until nice and creamy. Add the eggs and whisk again. Add the mushrooms, ham, spices and 1/2 the cheddar to the cream and mix again.
- Pour the quiche liquid inside the pie crust. Top with the last half of the cheddar cheese and place the sliced asparagus over the egg mixture.
- Bake in the oven for 50 minutes. Let completely cool before taking it out of its pan.
- When it's completely cooled, carefully run a knife around the sides. They should already be pretty loose by spraying the oil in the beginning. Push the quiche out of the pan and it's ready to serve!! You can eat it hot or cold and it's guaranteed to be extremely delicious!
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