Quiche is one of the easiest things to make in the kitchen, and over the years, this recipe became my favorite. It can be a light lunch or dinner, or a quick snack when you are out of the house. You can eat it straight from the oven, but I prefer it when it had time to cool down.
Because it is made of just a few ingredients, I always try to get the best quality ones. Creamy cheese, fresh eggs, and rich butter. For the crust, feel free to use whatever seeds or nuts you prefer. I tend to combine them, but you can stick to one. My ratio is 1:1 nut to seed flour. My flour of choice is almond mixed with flaxseed, pumpkin seed, sesame (mixed and combined)
Because I have made this quiche quite a few times, I’ve picked up a few tips along the way:
Make sure to measure the ingredients carefully. Your butter to nut/seed flour ratio should be correct. Otherwise, it might be too greasy, or it might fall apart once you cut it.
Even though the crust itself is greasy, I realized that the quiche separates from it more easily if I grease the pan with some butter.
Use this recipe as a basis to create your own quiche versions. And when you do, write down the ingredients you used and change the ingredients with the ones you like better. But most importantly – have fun!
Note: for the quiche in the picture, I used half the batter, just enough for the two of us and 4-inch pan. The ingredients and macronutrients are for the full-size pan (9-inch)