Keto Roasted Butternut Quiche with Pork Rind Macadamia Crust

Another classic and traditional dish made with a blind-baked keto-macadamia crust and sage roasted butternut squash. Nestled in a creamy rich egg mixture and topped with briny feta and crunchy pine nuts, this butternut squash dish is a great every day low-carb meal. If you have some leftover roasted pumpkins on hand, this would be a perfect recipe to use them up. Use a regular crust instead if low carb diet ain't your thing or leave it out completely and bake the quiche in a casserole dish.

Filling	Pork Rind Macadamia Crust
350 g Butternut squash, peeled and cubed Sage leaves 1 tbsp Olive oil Salt and black pepper 1 handful Mâche (or baby spinach) 3 Duck eggs 100 ml Heavy cream 100 g Feta 1 tbsp Pine nuts	80 g Plain salted pork rind, ground into powder 80 g Macadamias, ground into powder (or ground almond) 30 g Golden flax seeds, ground into powder 2 Duck eggs

Preheat the oven to 190C/375F. Peel and cube the butternut squash. Place them and sage leaves in a baking tray and drizzle with olive oil. Season with salt and pepper. Toss everything until well combined. Roast for 35 minutes until softened. Remove and gently toss in the mâche. Set aside.
Pulse the pork rinds in a blender until you have fine powder. Transfer the pork rind powder to a mixing bowl. Pulse the macadamia nuts into the powder too. Use a coffee grinder to turn the flax seed into powder. Add ground macadamia and flax seeds to the pork rind in the bowl.
Add in eggs of your choice and mix with a wooden spoon until well combined. Press the dough into a 8-10-inch tart pan with a removeable bottom. Line the crust with baking paper and fill with pie weights (I used chickpeas). Bake for 15 minutes then remove the paper and weights and bake for a further 10 minutes or until the shell looks dry.
In a medium bowl, whisk the duck eggs and the cream until they're well combined. Season the mixture with salt and pepper.
Spread the butternut squash and mâche into the crust and pour the egg mixture over. Crumble the feta over and sprinkle the pine nuts over.
Bake the quiche in the middle of hot oven for 30-35 minutes until the egg mixture has fully set. Remove it from the oven and let it cool for 10 minutes before serving it.

29 comments:

eileeninmd 19/8/23 19:43: Hello,
Your quiche looks delicious! A yummy meal. Have a great day and happy weekend.
Minimirabelle 19/8/23 20:50: It looks delicious ! I love your crust, I always do mine according to what I want. Sometimes I use seeds, sometimes almond butter, sometimes a particular flour. It depends, but I always change !
Tom 19/8/23 22:58: ...this looks like a fabulous fall treat.
Cooking Julia 19/8/23 23:01: I like the filling of this tart. But it is too soon here to find butternut squash.
Cooking Julia 19/8/23 23:01: Too early in the season I mean!
roentare 19/8/23 23:42: This looks vegan delight!
Brian's Home Blog 19/8/23 23:43: That's very colorful and looks great!
Citu 20/8/23 04:21: Gracias por la receta. Se ve muy rico. Te mando un beso.
Veronica Lee 20/8/23 06:40: Your quiche looks delish 😋

Happy Sunday, Angie.
Margaret D 20/8/23 07:32: It certainly looks a delight.
David M. Gascoigne, 20/8/23 13:15: I suspect that few people have used pork rind and macadamia nuts in the same sentence, let alone the same recipe!
DEZMOND 20/8/23 13:17: I thought squash would not be allowed in keto, it being so sweet like carrots, but I am guessing squash is safe like sweet potatoes.
DeniseinVA 20/8/23 15:07: I am really intrigued by the pork rinds in the crust. With all the other ingredients it sounds delicious, as does this whole recipe. Thanks for another great one Angie and happy day to you :)
Rainbow Evening 20/8/23 15:32: quiche is new for me.... sound good....
Anonymous 20/8/23 18:02: I'll bet this'd make a fantastic brunch!
Bill 20/8/23 18:09: I like quiche but not pork rinds.
foodtravelandwine 20/8/23 21:12: I love this idea!!!....what a delicious quiche.......Abrazotes, Marcela
Sherry's Pickings 21/8/23 10:28: this looks so delicious Angie but not sure how I'd go with the pork rind powder :)
speedy70 21/8/23 12:42: Ottima questa crostata con la zucca che adoro!!!
Carol @Comfort Spring Station 21/8/23 14:30: Exquisite mix of flavors - it looks so delicious!
valentina 22/8/23 06:02: What an interesting crust. For me, it's the main attraction, but that filling is the perfect match for it. YUM! :-) ~Valentina
David 22/8/23 19:13: Angie, Very interesting and different too... Leave out the greens and I'd give it a try. I don't think that I've ever seen duck eggs for sale in my 8 decades on this earth so it wouldn't be easy to find some for the recipe. Take Care, Big Daddy Dave
Lowcarb team member 22/8/23 22:47: This looks so lovey in your photographs.
Many thanks for sharing the recipe.

All the best Jan
Ben | Havocinthekitchen 23/8/23 01:51: Angie, your flavours and textures in your recipes always are so unique and intriguing. Wonderful flavour profile here - I particularly like the macadamia crust!
Paola 23/8/23 08:23: Adoro questa ricetta! E' fantastica!
The Velvet Runway 23/8/23 12:00: This looks so delicious, Angie! I can't wait to try this recipe.
Julia x
https://www.thevelvetrunway.com
My name is Erika. 24/8/23 00:58: Interesting. I've never heard of grinding up pork rind. I bet it tastes great.
Marcelle 24/8/23 18:13: Oh yes, bring on the fall-spired dishes (hopefully the weather will follow suit soon!) That pork rind crust looks ah-mazing!!! I'm pinning this recipe to my Autumn Bliss board on Pinterest!! Delicious!!
thepaintedapron.com 27/8/23 16:12: I love quiche, and your crust sounds amazing!