- 90 Minutes
- 45 Minutes
- Serves 6-8
|3 cups blanched almond flour|
|¼ tsp salt|
|3 Tbsp (60ml) Liddells lactose free butter blend|
|1 large egg + 1 yolk|
|1 large brown onion - peeled and finely sliced|
|2 Tbsp (40ml) Liddells lactose free butter blend|
|125g Liddells Lactose Free Shredded Cheese|
|150ml Liddells lactose free milk|
|2 slices bacon - cut into thin strips|
|2 Tbsp chopped parsley|
Heat oven to 180C fan forced.
Place flour, butter and salt in a food processor and process for 10 seconds until it looks like coarse crumbs. Add egg and yolk. Pulse until it just comes together as a ball of dough. Press dough into a 23cm x 3cm deep fluted tart tin. Bake in oven for 10 minutes. Remove and set aside.
In a frypan over a low heat, melt butter, add onion and cook for 15 minutes over medium low heat until caramelised. Spread over the bottom of the cooked pastry shell. Sprinkle over cheese. Beat eggs and milk together. Season the mixture with salt and pepper. Pour in the filling, scatter bacon over the top and sprinkle over parsley.
Bake the quiche in a preheated oven for approximately 20-30 minutes, until set and lightly browned on top.