A variant of the French quiche that can be eaten either hot or cold.
Ingredients:
For the base:
- 60 g almond powder
- 2 eggs
For the quiche:
- 2 tablespoons of coconut flour
- 2 tablespoons of almond powder
- 1 tablespoon ground flax
- 1 medium onion
- 2 medium leeks
- 2 large cloves of garlic
- 1 mushroom capsule
- 50 ml almond milk
- 50 ml extra virgin olive oil
- Spices to taste (parsley, dill, turmeric, oregano, etc.)
- A little grated cheese for gratinating
Preparation:
Basis:
Beat the 2 eggs and the 60 g of almond flour well. Place in a round pyrex dish and microwave for 3 minutes. Leave to cool in the bowl
Quiche:
Place the onion, leeks, mushrooms and garlic in the thermomix. Blend for 30 seconds on speed 6. Add a good splash of oil, the 2 tablespoons of coconut flour, the 2 tablespoons of ground almonds, the tablespoon of ground flax and the spices of your choice. Poach on speed 1 at 90 degrees for 15 minutes or until it has lost its broth and is like a thick batter.
After this time, add the milk and blend at high speed (6-7) for 1 minute. If it is too liquid, add an extra tablespoon of coconut and almond flour.
Then turn the speed to 3-4, remove the measuring cup and gradually add the 50 ml of oil. It will look like a garlic oil. Check the salt and if necessary, add a little more. Pour it into the pyrex container on the base.
Finally, bake in a preheated oven at 180 degrees up and down for about 20 minutes in the lower part of the oven. Then add the grated cheese and gratinate for another 10 minutes, placing the tray a little higher.
