De cand am facut tartele keto cu ciocolata si am descoperit acel aluat fraged genial, mi-a stat gandul doar la un quiche keto, jur! :))) Asa ca am facut repede si aceasta varianta sarata de aluat, cu umplutura de broccoli, putina sunca, oua, mozzarella sau cascaval, mmm, a iesit o NEBUNIE :) Puteti adauga ce doriti in umplutura, carne de pui gatita, ardei copti, masline, ceapa, the sky is the limit :) Si cu aceasta reteta sarata particip la NoSugarShop, Povesti savuroase de toamna :) (10 felii a cate 259 cal si 6g net carbs)

Aluat:

Umplutura:

  • 200g broccoli fiert
  • 4 oua
  • 150ml smantana lichida
  • 100g mozzarella rasa
  • 4 felii de sunca sau bacon

Pentru aluat: punem intr-un bol faina de cocos, ouale, untul moale (neaparat la temperatura camerei), guma xantan si sarea, amestecam bine totul cu o lingura de lemn pana obtinem o bila de aluat.

Transferam aluatul intre 2 foi de copt si il intindem cu sucitorul pana depaseste cu putin baza tavei de tarta (23cm diametru). Desprindem o foaie apoi o rasturnam usor in tava si desprindem si foaia de copt.

Aranjam uniform aluatul in tava, peticindu-l pe unde e nevoie. Il introducem 10 minute la congelator, intre timp preincalzim cuptorul la 170C. Intepam aluatul cu furculita si il coacem cam 15 min, pana se rumeneste usor pe margini.

Asezam in tava peste aluat: bucatele bine scurse de broccoli fiert, o sunca de calitate taiata cubulete. Separat batem ouale cu smantana, adaugam branza mozzarella rasa si turnam totul peste broccoli si sunca, presarand inca putina branza rasa deasupra.

Coacem tarta inca 20-25 de min pana se rumeneste frumos si umplutura e usor ferma la atingere. O feliem dupa ce s-a racit putin. E foarte buna si calduta si rece, pofta mare! :)

ENGLISH VERSION

Ever since I made the mini keto chocolate tarts I have been dying to try a keto quiche with this super keto dough :) So I prepared this savory version with broccoli, egg, mozzarella and ham filling, mmm, it turned out amazing! You can also use cooked chicken, roasted peppers, olives, onions, the sky is the limit :)

Dough:

  • 90g coconut flour
  • 100g butter, softened
  • 2 eggs
  • 1 tsp xanthan gum
  • 1 tsp salt

Filling:

  • 200 g boiled broccoli
  • 4 eggs
  • 150 ml heavy cream
  • 100 g grated mozzarella
  • 4 slices of ham or bacon

For the dough: place the coconut flour, softened butter, salt and xanthan gum in a bowl, mix with a wooden spoon until you get a ball of dough.

Transfer the dough between 2 pieces of baking paper and roll until it slightly exceeds the base of a 23cm tart pan. Remove one sheet and flip over the tart pon and gently remove the other sheet too.

Nicely arrange the dough and patch it up where necessary then place it in the freezer 10 min, Poke with a fork and bake 15 min at 170C, until slightly golden on the edges.

Arrange over the crust the boiled and well drained broccoli florets, good ham or bacon, sliced. Separately beat the eggs and heavy cream, then add the grated cheese and pour over the broccoli ham crust.

Bake 20 or 25 more min, until lovely golden brown crust, and firm to the touch filling. Slice after it’s cooled a little. It’s delicious both warm and cold, enjoy! :)

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