Masa de quiche cetogénica con harina de almendra

Ingredientes

• 2 1/2 cups Almond Flour (fine, blanched not almond meal)
• 1/4 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 1 large Egg (beaten, at room temperature,)
• 1/4 cup Unsalted Butter (melted, at room temperature,or melted coconut oil)
• 1 1/2 cup Almond Flour
• 1/2 cup Flaxseed Meal (golden or brown)
• 1/4 teaspoon Salt
• 1/4 teaspoon Garlic Powder
• 3 tablespoons Coconut Oil (melted, at room temperature, or melted butter)
• 1 large Egg (beaten, at room temperature)

Preparación

1. 1

   Preheat oven to 350°F (180°C). Grease a 10-inch (26 cm) quiche pan with butter. Set aside.

2. 2

   Mix Dry Ingredients: In a large mixing bowl, combine the dry ingredients: almond flour, salt, and garlic powder.

3. 3

   Add egg: Stir in melted butter and beaten egg at room temperature, or the butter may 'cook' the egg.

4. 4

   Combine with a spatula at first hen knead with your hand to form a consistent dough.

5. 5

   Press-in dough: Place the dough ball in the center of the greased quiche pan and press the dough to cover all the pan with an even thickness of the dough. Don't hesitate to take small pieces to patch holes or areas that are uncovered.

6. 6

   Smoothen dough: Smoothen the crust using a spatula or the back of a spoon.

7. 7

   Prick crust and refrigerate: Prick the crust all over using a fork and refrigerate the pan for 10 minutes.

8. 8

   Prebake: Remove the pan from the fridge and prebake the crust for 7-9 minutes then use to make your favorite quiche recipe.

9. 9

   --- Storage ---

10. 10

    Make ahead: You can make ahead the dough up to 48 hours before making a quiche.

11. 11

    Store: Press in the dough in the quiche pan and refrigerate the entire quiche pan, wrapping the top with plastic wrap to prevent the crust from drying out. The day you want to make a quiche, remove it from the fridge, prebake at 350°F (180°C) for 7-10 minutes, then add your quiche recipe filing and bake until the quiche filling is set - about 40 minutes.

12. 12

    --- Freezing ---

13. 13

    Freeze: Flatten the dough ball into a thick disc, wrap it into plastic wrap, and place it in an airtight container. The double sealing prevents moisture from going into the crust.

14. 14

    Defrost the day before making the quiche, unwrap the dough, and place it on the kitchen countertop.

15. 15

    --- Sweet pie option ---

16. 16

    Sweet pie option: You can skip the garlic powder and add 3 tablespoons of erythritol to this crust recipe to use as a sweet crust.