Step 1Mix all of the crust ingredients until you get thick dough. Press into a baking tray. I used a rectangular baking tray with removable bottom, 30 x 20 cm (12 x 8 inch) - you can try this one.
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Step 1Mix all of the crust ingredients until you get thick dough. Press into a baking tray. I used a rectangular baking tray with removable bottom, 30 x 20 cm (12 x 8 inch) - you can try this one.
Step 2Bake at 200 °C/ 400 °F (fan assisted), or 220 °C/ 425 °F (conventional) for 12 to 15 minutes. When the pie crust is done, remove from the oven and let it cool down. Meanwhile, crack the eggs into a bowl and add the cream. Season with salt and pepper and whisk well.
Step 3Slice the spring onion and place in a hot pan greased with free. Cook over a medium heat for 2-3 minutes until fragrant. Take off the heat and let it chill for about 5 minutes. Add to the egg mixture and combine well.
Step 4When the crust is cooked, remove from the oven and place on a cooling rack. Reduce the heat to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Add half of the shredded cheese on top of the crust.
Step 5Crumble the soft goat cheese into the egg mixture and combine well — you can leave small pieces of cream cheese or whisk until smooth. Pour the egg mixture over the shredded cheese.
Step 6Cut the hard stems of the asparagus spears, add on top of the egg mixture and top with the remaining shredded cheese.
Step 7Place back in the oven and cook for 30-35 minutes until lightly browned and crispy on top.
Step 8Garnish with freshly chopped basil. Enjoy hot or cold and store in the fridge for up to 4 days. Freeze for up to 3 months.