Lo-Dough Quiche Perfection - A step by step guide
Lo-Dough is the ultimate low-carb low-calorie flavour carrier that is so that versatile that it lends itself perfectly to quiche. It's unlike any other product on the market and as such needs a little extra attention when preparing to get the absolute best results.
Here's a step by step guide to make a stunning savoury quiche where you're free to add any flavours and fillings.
Top tip: Lo-Dough is made entirely from protein and fibre. As such they're incredibly light but very filling. Each piece contains a 3rd of your daily fibre requirement!
Step 1: Roll your Lo-Dough
Roll out the Lo-Dough between two of the sheets of paper found in the packet, applying pressure as you roll. The aim here is to flatten your Lo-Dough, the surface area won't increase.
Step 2: Place your Lo-Dough in a 7-inch baking tin
You will need a 7-inch tin for a perfect Lo-Dough quiche. This will lift the sides of the Lo-Dough up to hold the perfect amount of filling. No need to grease or line your tin, just make sure your egg mix doesn't spill over to prevent sticking.
Step 3: Make your savoury custard filling
Mix 4 large eggs, 150ml of low fat crème fraiche (or full fat if you are adhering to a ketogenic diet), finely chopped parsley and seasoning. Go easy on the salt – you will be adding cheese and possibly some salty ham/bacon.
Step 4: Add your filling ingredients
Arrange them so that they are evenly distributed. Here we have added, caramelised onion, roasted red pepper, spinach and feta (approx. 50g of each). For more recipes visit www.lodough.co/blogs/recipes/tagged/type_pastry
Step 5: Pour your custard mix into the quiche
Fill it as close to the top edges as you can. There may be a tiny bit too much mix depending on the other ingredients you put in. Be sure not to overfill though as it will cause your quiche to stick to the baking tin.
Step 6: Cook your quiche
Cook in a preheated oven at 160°C (320F/Gas3) for 30-35 minutes. Gently press the middle of the quiche to ensure it is set. The quiche will dome slightly towards the end of cooking, but will flatten again as it cools. Once cooked remove from the baking tin as soon as it's cool enough to handle and place on a baking rack to ensure the bottom doesn't go soggy. If you want to crisp up the base at all then you can place your quiche in a frying pan for 10-15 seconds.