<\/i>Prindi<\/a>\r\n <\/div>\r\n By: admin<\/span><\/p>\r\n \r\n
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KOOSTISAINED<\/h5>\r\n \r\n - 1 egg yolk<\/li>\r\n
- 20g butter, ghee or creamed coconut<\/li>\r\n
- 30g almond flour<\/li>\r\n
- 3g psyllium<\/li>\r\n
- Pinc of xantan gum<\/li>\r\n
- Salt and fresh thyme or rosemary to taste<\/li>\r\n
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- FILLING<\/li>\r\n
- 1 egg<\/li>\r\n
- 20g mushrooms<\/li>\r\n
- 20g spinach<\/li>\r\n
- 10g sundried tomatoes<\/li>\r\n
- Salt, pepper and spices to taste<\/li>\r\n
- 20g olive oil for frying<\/li>\r\n
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- <\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n
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JUHISED<\/h5>\r\n \r\n - SAMM 1<\/span> Preheat oven to 160\u00b0C. Grease three muffin cups.<\/li>\r\n
- SAMM 2<\/span> In a bowl, whisk egg, melted fat, salt and pepper until blended<\/li>\r\n
- SAMM 3<\/span> stir in the flours. To form crusts, press mixture onto bottom and up sides of each prepared muffin cup. Bake 10-15 minutes or until light golden brown.<\/li>\r\n
- SAMM 4<\/span> For filling, fry mushrooms in a small pan, turn off the heat, add spinach and schopped sundried tomatoes, season. Spoon into crusts<\/li>\r\n
- SAMM 5<\/span> top with whisked egg. Bake 10-12 minutes or longer until the quiches are nice and fluffy and crust is golden.<\/li>\r\n <\/ul>\r\n <\/div><\/div>\r\n <\/div>\r\n\t<\/div>\r\n