This sausage and spinach quiche with a flaky, low-carb lupin flour crust has been in the works for almost a year. This is the best of my many attempts.
INGREDIENT
Crust– 1 cup almond flour or cashew flour– 3/4 cup lupin flour– 1 tbsp arrowroot powder– 6 tbsp grass fed butter or ghee– 6-8 tbsp ice water Filling– 2 cups cooked breakfast sausage (about a pound )– 1 shallot fine mince– 10 egg– 1/2 cup yogurt – 1/2 tsp sea salt – 1/2 tsp black pepper– 2 cups goat cheese shredded (I like manchego in this recipe too)– 2 cups spinach
INSTRUCTIONS
Process almond, lupin, and arrowroot. Pulse well to mix. Mix flour with cold butter diced. Mix by pulse. Pause when butter chunks are smaller but visible.
Step 1
While pulsing, add 6 tablespoons ice water to the food processor. If your food processor stopper is holed, pour water in. Butter should bake into a tender crust.
Step 2
This crust should be tacky and mostly intact. Yours may need more tablespoons of water if dry. Avoid wetting the crust by adding water only when needed.
Step 3
Wrap a dough circle in plastic or beeswax. Refrigerate quiche for 30 minutes before assembling. Wrapping multiple crusts makes pies, quiches, and galettes easy!
Step 4
Making FillingCool breakfast sausage and shallot after browning and draining. Fork or whisk eggs, yogurt, salt, and pepper in a medium bowl. Shredded cheese, spinach, and cooked sausage. Roll the crust while reserving the filling.
Step 5
Flatten crustPreheat oven to 400F.Between two parchment papers, roll the dough into a 12-inch round.Crimp pie pan edges with dough. Avoid hand-heating butter by working quickly and handling little.
Step 6
Make a pieAfter another quick mix, pour filling into pie crust.After 10 minutes at 400, bake quiche at 350 for 40–45 minutes. Serve and enjoy after 5-10 minutes of cooling!