When eating low carb there's one thing I miss terribly and that's pastry. I had heard of people using the infamous fathead pizza dough as a low carb pastry alternative and boy howdy is it good.
It's very versatile and handles like any wheat based pastry would. This opens a whole world of low carb cooking options that I didn't have before!
Pie Crust:
2 cups pre shredded mozzarella
3/4 cup almond meal/flour
2 tbspn cream cheese
1 egg
1/2 tspn dried rosemary
1/2 tspn garlic powder
salt and pepper to taste
Method:
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds
- Add the egg, salt and any herbs or seasonings then mix gently
- Place in between 2 pieces of baking parchment/paper and roll into a circular pizza shape
- Remove the top baking paper/parchment.
- If the mixture hardens and becomes difficult to work with, pop it back in the microwave for 10-20 seconds to soften again but not too long or you will cook the egg.
- Make fork holes all over the base to ensure it cooks evenly.
- Slide the baking paper/parchment with the pie crust, into the pie tin
- Back on 425 for 6-10 minutes or until the top has browned.
- The base Doesn’t need to cook through but seal the top so the base doesn’t become soggy when the mixture is added. Put aside and let cool.
Quiche Filling:
5 eggs
2 medium brown onions or leeks
6 rashers bacon
2 tbspn butter
1 cup half and half
1 cup grated cheese - ½ cup mozzarella, ½ cup sharp cheddar
2 medium brown onions or leeks
6 rashers bacon
2 tbspn butter
1 cup half and half
1 cup grated cheese - ½ cup mozzarella, ½ cup sharp cheddar
Method:
- Preheat oven to 400F and warm while you prepare the filling
- You can use onions or leeks depending on your carb needs, leeks are lower in carb and give a milder flavour
- Slice the onions and put in a pan with the butter on a very low heat to sweat
- Cut the bacon while the vegetables cook
- Once translucent add the bacon and fry until the bacon is chewy but not crisp
- Set asside the vegetable bacon mix while you prepare the egg batter
- In a bowl mix half and half, eggs, salt and pepper until well combined; add the onion, bacon and cheese and fold carefully
- Pour the mixture into the pastry shell, making sure to move the solid ingredients around to be even in the pan
- Cover the dish with foil to avoid over burning the mixture
- Cook with the foil on for 35 minutes then remove the foil and cook for another 5-10 minutes until the top is a golden brown.
- Take out of oven and let sit for 5-10 minutes to allow the egg to set properly.
- Once cooled cut into slices and server with vegetables or a salad.
- Due to the high fat content in the base and mixture be careful with serving size, this dish should serve 6 - 8 comfortably or 4 heartily
