It's difficult to find a low glycemic index pie crust in stores, so here's a recipe that takes only 5 minutes to make and is truly delicious. In the end, it was a salmon and spinach quiche. Absolutely divine. We fought over the last piece. All you need to do is replace white flour (GI=85) with other flours. It can be used for savory or sweet dishes, and it's also vegan-friendly.
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Sugar-free and Low Glycemic Index Pie Crust
Instructions
- 1. Pie Crust Recipe:
- 75g whole wheat flour T150 (GI=45)
- 75g barley flour (GI=30)
- 70g buckwheat flour (GI=40)
- 65g olive oil
- 70g water
- 1 tsp salt
Mix everything together, form a dough, and roll it out with a rolling pin.
Bake blind for 12 minutes at 200°C (392°F). - 2. For the filling, I used:
- 320g fresh salmon, pre-cooked in a pan with 1 shallot
- 350g frozen creamed spinach (Picard brand)
- 3 eggs
- 20 cl oat cream
- 100g Greek yogurt
- 70g grated Gruyère cheese
- pepper and salt - 3. Bake for approximately 20 to 25 minutes at 200°C (392°F).
Ingredients for servings
- Pâte à tarte :
-
75 g of whole wheat flour (T150) -
75 g of hulled barley flour
-
70 g of buckwheat flour -
65 g of olive oil -
70 g of water -
1 teaspoon of salt - Garniture :
-
320 g of salmon fillet -
1 shallot -
350 g of frozen spinach -
3 eggs -
20 cl of oat cream
-
100 g of cottage cheese -
70 g of grated Gruyère cheese -
salt (according to taste)
-
pepper (according to taste)
Rates
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