SOY FLOUR QUICHE CRUST
Low Carb crust made with soy flour that can be used for Quiche. Makes 2 Pie Crusts. 10.5 net carbs per Crust. Source: Blaine's Low Carb Kitchen. Posting for safe keeping!
Provided by 808segers
Categories High Protein
Time 25m
Yield 1 Crusts
Number Of Ingredients 5
Steps:
- Mix soy flour and Parmesan cheese together.
- Add butter in sections until mixture starts to crumb.
- Gradually add heavy cream and water.
- Press dough into pie plate and bake empty crust at 375 degrees for 15 minutes.
Nutrition Facts : Calories 1773.2, Fat 155.9, SaturatedFat 88.7, Cholesterol 393.7, Sodium 2367.6, Carbohydrate 31.2, Sugar 1, Protein 72.7
QUICK N EASY QUICHE CRUST
Need a fast, flaky crust? This delicious recipe is so much cheaper than ready-made pie crusts! High altitude tested.
Provided by Elizabeth H.
Categories Breads
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Mix flour and salt with fork.
- Beat oil and water with whisk or fork to thicken.
- Pour into flour and mix with fork.
- Press into 9" pie crust.
- Fill with quiche mixture and bake at 400F until done.
- NOTES: I've never made this with canola oil.
- You can double the recipe, divide dough in half, and roll out into a pair of rounds for two-crust pies.
- This recipe is not suitable for baked pie crust shells.
- It makes a nice, flaky crust that's suitable for everyday use.
QUICHE CRUST
A great crust for quiches. Use it with the Artichoke, Leek and Ham Quiche Filling #200905 or your own favorite filling. From Jan Roberts-Dominguez's "The Onion Cookbook". I've included both her by-hand and food processor directions. Preparation time includes chilling time.
Provided by Acerast
Categories Breads
Time 45m
Yield 1 10 - inch crust
Number Of Ingredients 6
Steps:
- Preparing the dough.
- By Hand:.
- In a large bowl, mix the flour with the salt.
- Using a pastry blender or 2 knives, cut the butter and vegetable shortening into the flour until it resembles coarse meal.
- In a small bowl, whisk together the egg and ice water.
- Stirring with a fork, add only enough of this to the flour/butter mixture for the dough to start holding together.
- Food Processor method:.
- Place the flour and salt into the work bowl of a food processor and pulse briefly.
- In a small bowl, whisk together the egg and ice water.
- As you pulse the machine, add only enough of the egg/ice water mixture through the feed tube for the flour/butter mixture to start holding together.
- Forming the crust:.
- Collect the pastry and form it into a ball on a lightly floured surface.
- Gently press the ball into a flat circle about 1 inch thick.
- Cover it with plastic wrap and chill for at least 20 minutes before rolling it out.
- It can be refrigerated overnight at this point or frozen for later use.
- When ready to use, sprinkle the work surface with more flour and roll the pastry into a 16-inch circle, 1/8 - 1/4 inch thick.
- Lightly butter a 10 inch quiche or pie pan.
- Gently press the dough into the pan.
- Tuck the excess dough under to form a thick edge.
- Crimp the edges decoratively with your fingers or a fork.
- Refrigerate the crust until you are ready to use it in your favorite quiche recipe.
- Not necessary to pre-bake before using however, if using with the Artichoke, Leek and Ham Quiche Filling #200905, partially bake at 350F for 10 minutes before adding the filling and baking.
Nutrition Facts : Calories 1706.3, Fat 114.3, SaturatedFat 56.7, Cholesterol 394.7, Sodium 1146.8, Carbohydrate 143.5, Fiber 5.1, Sugar 0.9, Protein 26.4
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