Recently I’ve become aware that I have been baking and eating rather a lot of gluten free goodies and whilst they have tasted delicious, it has meant I have gained more weight than I would have liked. So I am now trying very hard to low carb for at least this month hopefully for much longer. Searching for something different to take out to lunch I did some research on the internet and came across a recipe for grain free vegetable tart, Inspired by this I decided to invent something similar.
Fortunately it tasted very good, this time my parents were guinea pigs luckily they both loved it and came back for seconds!
Spinach and mascarpone quiche
1 1/2 cups almond flour ( ground almonds )
1 1/2 cups grated parmesan cheese
1/4 tsp sea salt
1 clove garlic crushed ( optional )
10 oz frozen spinach ( weigh frozen spinach cubes )
1 large courgette finely chopped or grated
1 pepper finely chopped
1/4 tsp sea salt
1 clove garlic
3/4 cup parmesan cheese
8 oz Mascarpone cheese or full fat cream cheese
2 large free range eggs
pre heat oven to 170 c
Fry courgette and pepper in a good olive oil, butter or coconut oil
add frozen spinach and allow to defrost and cook into the other vegetables.
allow to cool
combine almond flour, grated parmesan, garlic and beaten egg together
grease ovenproof quiche dish or loose bottom pie dish
spoon into base , press down forming a layer covering the base.
bake at 170c for 12-15mins
remove when starts to be firm with a golden colour
mix together mascarpone cheese and beaten eggs
add garlic crushed and parmesan
You can now either have two separate layers. A bottom layer of spinach and a top layer of the eggs and cheese
mix the two gently together and spread on top of the base
pop in a pre heated oven at 180c for 30 mins
Quiche should be set in the middle and golden brown
serve warm or cold
Happy gluten free baking