About
This Christmas quiche is rich with tangy cheese and a layer of sweet cranberry relish. This is a great option for the holiday season.
The recipe for the cranberry relish can be found in our sides section.
Ingredients
- 4 medium raw egg whole
- 3 servings (per tablespoon) keto cranberry relish
- 7 ounce food cupboard home baking almonds ground by sainsbury's
- 1 tablespoon unsalted butter
- 1 cup, grated cheddar cheese
- ½ cup heavy cream
- ⅓ cup brie cheese
- ⅓ cup blue cheese
- ¼ cup natural foods flax seed meal by now
- ¼ teaspoon salt, sea salt
- ⅛ teaspoon black pepper
Instructions
- Preheat the oven to 380 degrees Fahrenheit.
- Add the ground almonds, flax, butter and a pinch of salt and pepper to a food processor. Blend to form a chunky crumb.
- Add one of the eggs to the food processor and blend again until a dough forms.
- Press the dough into a loose bottom tart case – about 18cm wide. Prick the base of the pastry with a fork and loosely cover with foil. Transfer to the oven to bake for 10 minutes. Set aside to cool a little.
- Whilst the pastry is cooking, add the cream to a mixing bowl along with the remaining eggs and a pinch of salt and pepper. Beat well to combine.
- Add the grated cheddar, and crumble in the blue cheese and brie. Mix well.
- Spread the cranberry relish across the pastry base.
- Pour the cheese and egg mixture into the tart case.
- Reduce the oven to 360 degrees Fahrenheit and bake the quiche for 30-35 minutes until golden brown and cooked through. Set aside to cool a little before serving.
Nutrition Facts
- Servings: 6
- Calories: 546.8kcal/2288.0kJ (per serving)
- Fat: 47.4g (per serving)
- Carbs: 10.7g (per serving)
- Protein: 23.6g (per serving)
