© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

Another classic and traditional dish made with a blind-baked keto-macadamia crust and sage roasted butternut squash. Nestled in a creamy rich egg mixture and topped with briny feta and crunchy pine nuts, this butternut squash dish is a great every day low-carb meal. If you have some leftover roasted pumpkins on hand, this would be a perfect recipe to use them up. Use a regular crust instead if low carb diet ain’t your thing or leave it out completely and bake the quiche in a casserole dish.

 

Filling Pork Rind Macadamia Crust
  • 350 g Butternut squash, peeled and cubed
  • Sage leaves
  • 1 tbsp Olive oil
  • Salt and black pepper
  • 1 handful Mâche (or baby spinach)
  • 3 Duck eggs
  • 100 ml Heavy cream
  • 100 g Feta
  • 1 tbsp Pine nuts
  • 80 g Plain salted pork rind, ground into powder
  • 80 g Macadamias, ground into powder (or ground almond)
  • 30 g Golden flax seeds, ground into powder
  • 2 Duck eggs
  1. Preheat the oven to 190C/375F. Peel and cube the butternut squash. Place them and sage leaves in a baking tray and drizzle with olive oil. Season with salt and pepper. Toss everything until well combined. Roast for 35 minutes until softened. Remove and gently toss in the mâche. Set aside.
  2. Pulse the pork rinds in a blender until you have fine powder. Transfer the pork rind powder to a mixing bowl. Pulse the macadamia nuts into the powder too. Use a coffee grinder to turn the flax seed into powder. Add ground macadamia and flax seeds to the pork rind in the bowl.
  3. Add in eggs of your choice and mix with a wooden spoon until well combined. Press the dough into a 8-10-inch tart pan with a removeable bottom. Line the crust with baking paper and fill with pie weights (I used chickpeas). Bake for 15 minutes then remove the paper and weights and bake for a further 10 minutes or until the shell looks dry.
  4. In a medium bowl, whisk the duck eggs and the cream until they’re well combined. Season the mixture with salt and pepper.
  5. Spread the butternut squash and mâche into the crust and pour the egg mixture over. Crumble the feta over and sprinkle the pine nuts over.
  6. Bake the quiche in the middle of hot oven for 30-35 minutes until the egg mixture has fully set.
    Remove it from the oven and let it cool for 10 minutes before serving it.

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com

© 2023 | http://angiesrecipes.blogspot.com



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