keto quiche: night 2

I put the remaining 3/4 of the keto quiche in the oven for a 20-minute bake just to firm it up a bit more, and... it didn't firm up much more, so the next time I make the custard for this quiche, I'm going to either add more eggs or reduce the amount of cream I use. This time around, the custard was 500 ml of heavy cream plus five medium eggs (I'm not sure that my grocery even sells large eggs). I might up the egg count to seven and/or lower the heavy-cream amount to 300 or 350 ml.

looks and smells great, though

I'm happy to report that the keto crust survived the extra bake just fine. No burning whatsoever. And I'm liking the generally thin crust which, as I'd mentioned in my previous post, is quite well behaved compared to a regular, non-keto crust.

As I work my way through the Victoria's Keto Kitchen channel, I see that she's evolved her keto-flour recipe to move away from bamboo fiber (dammit... I have a big bag of it now) from psyllium fiber (which tastes like sawdust when there's too much of it in your recipe*), and more toward oat fiber, which I also have a lot of. Her pasta and burger/dog-bun recipes both use her new, perfected keto flour. Just something to note. I'll be curious to try the perfected recipe when I attempt her pasta and burger-dog buns.

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*There isn't too much psyllium in Victoria's old keto-flour recipe; it's well proportioned. But from my experiences using psyllium fiber as both a laxative and a stool-solidifier, I'm well acquainted with psyllium's sawdust taste.