Ham And Broccoli Quiche Keto Gluten Free Food

HAM AND BROCCOLI QUICHE (KETO, GLUTEN-FREE)

Steps:

• In medium bowl, combine almond flour, parmesan cheese, coconut flour, butter, and egg.
• Press into a 9-inch glass pie dish with fingers or back of a spoon.
• Bake in 350°F (180°C) oven for 10 minutes.
• In large bowl, beat eggs with salt and pepper. Beat in cream.
• Stir in ham, broccoli and cheddar cheese.
• Pour filling mixture over crust. Sprinkle with mozzarella cheese, if using.
• Bake 15 minutes at 400 degrees F (200 C). Reduce heat to 325 degrees F (160 C); bake for 20-25 minutes more. Let stand 10 minutes before serving.

LOW-CARB CRUSTLESS HAM & BROCCOLI QUICHE

Steps:

• Heat olive oil in a medium sized heavy skillet.
• Saute green onions until soft and add the shredded ham and stir until slightly browned.
• In a large bowl, beat the eggs and heavy cream together by hand; stir in the onions& ham, broccoli,cheese and seasonings.
• Pour into a buttered deep-dish pie plate.
• Bake at 375degrees for 45-50 minutes, or until a knife inserted in the center comes out clean.
• NOTE: You will have to tent the quiche with aluminum foil to prevent over-browning.
• Start checking it halfway through the cooking time.
• Let stand 10 minutes and cut into wedges to serve.

GLUTEN-FREE BROCCOLI HAM QUICHE

Steps:

• In food processor, place flour blend, xanthan gum and salt. Cover; process until combined. Add butter; pulse 3 to 5 times or until mixture looks like coarse crumbs.
• In 1-cup measuring cup, beat 1 egg yolk, cider vinegar and 3 tablespoons cold water with fork. With food processor running, quickly pour egg mixture through feed tube, and process a few seconds until dough begins to come together. (Add additional water if necessary.) Remove dough; shape into flattened disk.
• Heat oven to 450°F. On 12-inch square of cooking parchment paper lightly sprinkled with flour blend, roll dough into 11-inch circle. Carefully center ungreased 9-inch pie plate over circle. Turn crust and pie plate over to place crust into pie plate. Remove paper. Ease crust into pan, repairing any tears with wet fingers. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Do not prick. Line crust with double thickness of foil. Bake 8 minutes; remove foil. Bake 4 to 5 minutes longer or until pastry is set and dry. Reduce oven temperature to 325°F.
• For Filling, in medium bowl, beat eggs lightly with whisk or hand beater. Beat in half-and-half, salt and red pepper. Sprinkle broccoli, cheese, ham and onion in partially-baked crust. Pour egg mixture evenly over broccoli mixture. Bake 45 to 50 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes before serving.