The Hungry Elephant

One thing that I miss when eating keto is the lack of pie crusts when I make pies or a quiche.. So I thought, hey.. Why not make a crust with fathead dough? It’d be fairly easy!

Let me tell you it is SUPER easy and very delicious! Here’s how to make this keto quiche crust.

CRUST:

  • 3/4 cup almond flour
  • 1 1/2 cup mozzarella – shredded
  • 2 tbsp cream cheese

QUICHE

  • 5 eggs
  • 1/2 cup cheese
  • salt/pepper/paprika
  • green onionsBACON (the most important)

In a microwavable bowl, add in your mozzarella and cream cheese. Microwave until it melts.. Roughly 1:30. Stir and mix the cheese together, stirring in the almond flour until you get a dough.

Take the dough and put it between two sheets of parchment paper. With a rolling pin, flatten it into a circle.

Drop it on top of your pie pan, forming a nice shell. Roll up the extra dough so it doesn’t fall onto the oven bottom.. Set aside.

For the quiche, beat together your eggs, spices & herbs, onions and bacon. Finally add in your cheese.

Take some spinach and line the pie shell. Pour your quiche mix into the shell.

Bake at 350 for 30-45 minutes… Take it out when you are able to stick a toothpick or knife into the quiche and it comes out clean.

Enjoy!

Nutrional Info (/8)

Cals: 227
Fat: 18.2
Protein: 14.6
Carbs: 3.8
Fibre: 1.1


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