It's difficult to find a low GI pie crust in stores, so here's a recipe that takes only 5 minutes to make. In the end, it was a salmon and spinach quiche. Absolutely divine. We fought over the last piece. All you have to do is replace white flour (GI=85) with other flours.
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Low GI Sugar-Free and Low GI Pie Crust
Instructions
- 1. Mix everything together, form a dough, roll it out, and that's it.
- 2. It can be used for savory or sweet dishes, and it's also vegan.
- 3. Blind bake for 12 minutes at 200°C (392°F).
- 4. For the filling, I used:
- 320g (11.3 oz) of fresh salmon, pre-cooked in a pan with 1 shallot
- 350g (12.3 oz) of frozen creamed spinach from Picard
- 3 eggs
- 20 cl (6.8 fl oz) of oat cream
- 100g (3.5 oz) of Greek yogurt
- 70g (2.5 oz) of grated Gruyère cheese
- pepper and salt - 5. Bake for approximately 20 to 25 minutes at 200°C (392°F).
Ingredients for servings
- Recette de la pâte à tarte : :
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75 g of whole wheat flour (T150) -
75 g of hulled barley flour
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70 g of buckwheat flour -
65 g of olive oil -
70 g of water -
1 teaspoon of salt
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Nutritional information *
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* As an indication, before cooking, RDA of the EU.