cheese and onion quiche with a celeriac and fennel crust
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Recipe type: quiche, picnic,
Prep time: 
Cook time: 
Total time: 
Serves: 10 slices
 
A deliciously simple and flavour packed quiche. Perfect for the whole family.
Ingredients
  • Base:
  • 120g celeriac, grated
  • 160g mixed seeds
  • 1tsp whole grain mustard
  • 70g coconut flour
  • 1 large egg
  • 60ml water
  • ½ tsp of cracked black pepper (you can use any other pepper of choice)
  • 1 tsp fennel seeds
  • pinch of sea salt
  • Filling:
  • 120g cheddar cheese, grated
  • 150g red onion, finely sliced
  • 3 large eggs, beaten together in a separate bowl
  • 200 ml coconut milk or double cream
  • 1 handful spinach, coarsely chopped
  • 6 cherry tomatoes, halved
Instructions
  1. Base:
  2. Preheat oven to 180C.
  3. In to a food processor / coffee grinder pulse the mixed seeds until coarsely ground.
  4. In to a large mixing bowl add the mixed seeds, fennel seeds, sea salt, pepper and coconut flour. Combine well.
  5. Mix in the grated celeriac and then slowly add in the egg, mixing as you do so. Add in the whole grain mustard and water, a little at a time until a dough is formed. You will want to start combining it together with your hands.
  6. Once the dough has come together, press it in to a greased spring form pie dish (I use a 31cm spring form pan - here). You could alternatively roll it and cut it to shape but I prefer to press it in as it's quicker, more rustic and much easier.
  7. With a fork prick the bottom 4-5 times all over before placing in to the oven for 10 minutes to blind bake.
  8. Remove from the oven and allow to cool for 10-15 minutes before adding your filling.
  9. Filling:
  10. In to a large bowl add the coconut milk (or double cream) and eggs. Whisk together well. Add in 100g of the grated cheddar cheese and mix in well. Fold in the spinach and red onion.
  11. Pour the mixture in to the base before placing in the oven for 25 minutes.
  12. Carefully remove from the oven, add the remaining cheese to the top and the cherry tomato halves. Bake for a further 15 minutes until the centre has fully baked and the top is golden.
  13. Remove from the oven and allow to cool for 15 minutes before serving or allow to fully cool before covering in foil and placing in the fridge until required.
Notes
I grate my sweet potato in a food processor. I have also done it by hand. When doing it by hand I find it is always much wetter and thus requires draining of excess liquid before continuing the recipe. To do this, add all the grated potato in to the middle of a clean kitchen towel. Bring up all the corners and then carefully squeeze out any excess moisture.
Recipe by THE LOW CARB KITCHEN at https://thelowcarbkitchen.co.uk/cheese-and-onion-quiche-with-a-sweet-potato-and-fennel-crust/