Start with your Quiche base- get that into the oven, then move onto your filling.
Keto Pie, Quiche or Tart base Ingredients

• 1 cup coconut flour
• 1 cup almond flour
• 3 tablespoons psyllium husk powder
• 3-4 tablespoons coconut oil
• 2 large eggs
• Cracked black pepper- to taste.  I added close to ¾ teaspoon
• 5 tablespoon ice cold water – you may need some more
• ​1/2 teaspoon salt

Method

Place some ice cubes in a small glass of filtered water.

Mix all dry ingredients together into a bowl, then add coconut oil and mix until a sandy consistency is formed.  Is used a fork to mix, making sure I broke up all of the lumps.

Scramble egg in a separate bowl, add it to the dough along with your iced water until you get a wet sand type of dough that you can knead into a ball. Add water as needed.

Place dough into a tart pan (mine was a standard 24cm in diameter tin) or individual tins- what ever you prefer.  Take your time to push the dough around the tin and up the sides- patience is needed here, this is not a glutenous pastry made with wheat which has a lot of stretch in it.  Patience will get your dough spread evenly without holes.

Bake for 12-15 minutes at 180° to par-cook. Then fill with your pie ingredients and cook for an additional 45 minutes. Depending on your ingredients, you may have to par-cook for longer.

Zucchini, Cheese Bacon & Onion Quiche Ingredients

• 6 eggs
• 2 large zucchinis- sliced or shredded
• 1 large brown onion- diced
• 100 grams of organic nitrate free bacon- diced or chopped
• ¾ cup of organic cheddar cheese + a little extra for the top- shredded
• 1 full teaspoon Himalayan salt