keto quiche is here!

The YouTube channel Victoria's Keto Kitchen is proving to be quite a resource for keto bread flour, pie doughs, pastries, and everything related to bread. While I didn't remake the burger buns today, I did try out Victoria's keto pie-crust recipe, and it came out well as a vehicle for the remainder of my quiche filling. This time, the quiche was regular-sized and baked at a more reasonable temperature. This filling also came out a bit soft, but I think that was mainly because the custard needed one or two more eggs. Or maybe it needed a little longer in the oven. 40 minutes maybe wasn't enough, but at the same time, I don't want to burn the pie crust by overbaking it. I suppose I could lower the temperature (350ºF/177ºC this time) and bake the quiche for longer. Some recipes call for a bake time of 60 or more minutes (some call for much higher temps, close to what I used last time, and shorter bake times).

wide angle

closeup of the crust

food-porn angle

a quarter of a quiche tonight; enough for three more days

in-your-face closeup of the slice

Still, like at the get-together, the quiche was fully cooked if a bit soft. That said, all praise to Victoria's pie-crust recipe, which turned out to be so much better-behaved than a normal pie-crust dough. Patching holes was easy as I laid the dough in the pie plate, and since I used two sheets of parchment paper for rolling, I didn't have to flour any surfaces. The only thing was that the crust didn't puff very much. Then again, as you see in the above photos, I kept the crust very restrained this time compared to last time's apple pie. Not much room for puffing. 

Victoria seems to focus on bamboo flour, which is new to me, but the macros seem pretty good. This page claims the following for its flour:

100 g bamboo flour
Protein: 0.2 g
Fat: 0.3 g

Fiber: 99 g
Carbs: 0.1 g

Flour from bamboo fiber (via Coupang, I got the German Bambusfaser, which is the same thing) has less than 1% carbs by weight. Victoria's bread flour and pie-dough recipe both use what she calls "Victoria's Keto Flour," which is a mix of bamboo and almond flour (itself with a sixth of the carbs of regular flour), plus some other ingredients like egg-white-protein powder. I made bologna sandwiches with the last of the smallish keto bread I'd baked over the weekend; they were good. I won't do the burger buns until the coming weekend, but now that I know they need half the baking time of the loaf (something I should've figured out for myself), I bet they're going to come out great. Once I make my keto BBQ sauce, I'll be chowing down on burgers much more often. If Victoria's hamburger buns are any good, I'll abandon the carnivore buns, which are good, but which are a pain to make (making them is a lot like making soufflés). Who knew bamboo flour would be the solution?

Anyway, hats off to sprightly Victoria. She's married, seems to be a loud-and-proud Christian (without being obnoxious about it), and she has several kids who also act as her taste testers. Given certain background noises, she seems to live on a farm; I've heard at least one rooster. On top of this, Victoria isn't shy about mentioning that she has epilepsy, which can lead to grand mal seizures that affect her video-making schedule. She's a brave woman, and I think I'm going to be learning a lot from her channel. Her hubby's a lucky guy.