Materials
Tapie
Mozzarella cheese 80g
Cream cheese 20g
Almond flour 40g
Baking powder 1/2 tsp
*egg 30g
Egg milk liquid
egg 1+ remaining
Whipping Cream 30g
Almond milk 60g
Black pepper
Filling (changeable)
Bacon 100g
spinach 50g
mushroom 30g
surface
Mozzarella cheese 20g
Regarding the almond powder in the recipe: this almond powder is not the powder made from real small almonds in China, but the powder made from large American almonds. American almonds are also called almonds and are used to make macarons. Please look carefully when buying, as there are unscrupulous merchants who will deliberately confuse you, so be careful.
As usual, here is the nutrition table.
The whole thing has 1111 calories, 69 protein, 86 fat, and 14 carbohydrates.
Pie crust: Actually, it is a Western-style dough. Mix almond powder and baking powder evenly. Heat mozzarella cheese and cream cheese in a bowl for 30 seconds each time to melt, about 2-3 times.
Add eggs, almond flour, mix well and set aside.
Egg and milk mixture: Put all the ingredients of the egg and milk mixture in a container and mix well, then set aside.
The bacon is already salty enough so there is no need to add salt.
At this time, you can turn on the oven to preheat. Preheat the oven to 185 degrees.
Put wax paper under and around the mold, otherwise it will stick (yes, I did, and it was very sticky.) Tin foil is also more sticky to the dough, so wax paper is the most recommended.
Roll out the dough and put it in the mold. If you want it to look good, make the edges thicker. No need to poke holes
Stir-fry the filling: cut the bacon into small pieces and put it into the pan, add the mushrooms, stir-fry both until soft, then add the spinach and stir-fry until soft.
After the oven is preheated, pour the filling, oil and soup in the pie.
In the picture, I baked the dough naked for a while and it melted, so I can't bake it naked, which saves a step.
Then pour in the egg and milk mixture. Sprinkle 20g of mozzarella cheese evenly on top. Then add some dried spices to make it look good.
Many French quiches also have sliced tomatoes and fresh spinach leaves.
Bake at 185-190 degrees for 25-30 minutes. If the color is too dark, cover with tin foil. But I didn't cover it, it was just right.
I'll reiterate! You must use baking paper. This is sticky to me!
Use a skewer or fork to poke it. If no juice comes out and the inside is solid, it's done.
Leave it for 10-15 minutes, and when it's still hot, remove the film and cut it open to eat!
I made three kinds of tart crusts and chose the best one to write to you! Am I really good?
After cutting, take a look
For your convenience, I calculated the elemental table of a whole portion of pie crust and egg mixture without any vegetables. Then you can add your favorite vegetables.
Calories 888, protein 52, fat 72, carbon water 7.