26/11/2025
💾Save this Festive Quiche Recipe made with Lotus & Cassava Flour to make this Festive Season 🎅🎄
Using this flour blend adds fiber, gives you a sturdy, flaky crust and proves just how versatile it really is in recipes. Holiday-perfect, but easy enough for any brunch. 🎄
Here’s the full recipe👩🍳
🌾 Crust Ingredients
•1 ¾ cups (247 g) Lotus Cassava & wheat flour blend
•½ cup (115 g) cold butter, cubed
•1 tsp salt
•1 egg
•2 tbsp cold water
🥣 Crust Instructions
1. Butter and line a 10-inch pie pan; set aside.
2. In a food processor, combine flour and salt, rubbing in the butter until it resembles coarse breadcrumbs (can also be done by hand).
3. Beat the egg and cold water together, then gradually add until the dough comes together.
4. Roll out to about a 13–15 inch circle (or enough to exceed your pie dish).
5. Press into the pan, trim the excess, and crimp the edges.
6. Prick the base with a fork. Chill for 30 minutes.
7. To blind bake: cover with wax paper, add dry beans to weigh it down, and bake at 375°F (190°C) for 15 minutes.
🥚 Filling Ingredients
•2 cups chopped spinach
•6 large eggs
•¾ cup low-fat milk
•Dash salt
•Dash black pepper
•1 cup diced cooked bacon
•1 ½ cups shredded cheese (I used a mix)
•½ cup diced tomatoes
•¼ cup red onion
🥧 Filling & Assembly
1. Whisk together eggs, milk, salt, and pepper.
2. Into the pre-baked crust, layer: spinach → tomatoes → red onion → bacon → 1 cup cheese.
3. Pour the egg mixture over the layers.
4. Top with the remaining ½ cup cheese.
5. Bake at 350°F (175°C) for 40–50 minutes.
6. Test the center with a toothpick — it should come out clean.
7. Let rest for 10 minutes before slicing.
📊 Macros (per slice — 1/8 of the quiche)
(One slice is approximately 140 g.)
Calories: ~396 kcal
Protein: ~16.6 g
Carbs: ~25.1 g
Fat: ~25.3 g
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