John Myers
Ingredients for 1 servings:
- 80 g almond flour
- 50 g golden linseed flour
- 50 g psyllium husk flour
- 20 g gluten, seitan or wheat gluten
- 1 egg(s), size L
- 100 g butter
- 1 tsp, leveled salt
- 400 g leek
- 100 g cooked ham
- 100 g Gouda, grated
- 200 g crème fraîche
- 3 eggs, size L
- 1 tsp, leveled salt
- Pepper from the mill
Instructions
Working time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 45 minutes
Preheat oven to 175°C (top/bottom heat). Line a springform pan with baking paper or grease a quiche pan. Trim and slice the leeks, then steam for about 7 minutes. For the dough, combine the dry ingredients, then knead thoroughly with the butter, one egg, and salt. Pour directly into a 26cm springform pan. You can press the dough evenly onto the base and pull up the edges slightly, or alternatively, roll it out on baking paper. Sprinkle some cheese on the base, then arrange the leeks and the diced or striped ham on the base. Whisk the crème fraîche with the remaining eggs and add salt and pepper. Then stir in the remaining Gouda cheese and spread the mixture over the leeks and ham. Bake for about 35-45 minutes, until the quiche is lightly browned. A salad goes well with the quiche. The entire quiche has 2,900 kcal and about 32 g of carbohydrates.
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