Cheddar and Scallion Pie Squares
1.6g
Net Carbs
11.1g
Protein
14.9g
Fat
0.3g
Fiber
184
Calories
Cooking tip: Having a party? When planning your low carb spread, think about which dishes you can make in advance and which need fresh ingredients that day.
Ingredients:
- 1/2 teaspoon Tap Water
- 1/4 teaspoon Tabasco Sauce
- 3 cups shredded Cheddar Cheese
- 4 ounces Vital Wheat Gluten
- 1/4 cup Whole Grain Soy Flour
- 3/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 cup shredded Fontina Cheese
- 1/2 cup 100% Stone Ground Whole Wheat Pastry Flour
- 8 large Eggs (Whole)
- 6 medium (4-1/8" long) Scallions or Spring Onions
- 3/4 cup Heavy Cream
- 1/2 cup Unsalted Butter Stick
- 1 large Egg Yolk
Directions:
To utilize this recipe as a main course. Prepare as below but make in a round pie plate and divide servings into 8 portions. Multiply all the nutritional information by 3 to get the correct nutirtionals.
- FOR CRUST: Combine pastry flour, gluten, soy flour, 1/4 teaspoon salt, and butter in a food processor. Pulse until mixture is the texture of coarse meal. Add egg yolk and water; continue pulsing until dough begins to come together. Turn onto a sheet of wide plastic wrap, form into a square and cover with another sheet of plastic. Flatten to a 40-inch by 8-inch rectangle. Freeze for 10 minutes.
- Roll dough between the plastic wrap to an 8 ½- by 12 1/2-inch rectangle (to facilitate rolling, occasionally remove plastic and dust each side with ½ teaspoon of wheat gluten). Remove top sheet of plastic. Invert pastry into a 9-inch by 13-inch buttered baking pan. Press to fill bottom of pan. Remove the remaining plastic. Freeze dough for 10 minutes.
- Heat oven to 375ºF. Line the dough with foil and a layer of dried beans or pie weights. Bake 10 minutes. Remove beans and foil. Bake until golden brown, an additional 5 to 6 minutes. Cool on a wire rack 10 minutes. (May be made up to 1 day in advance)
- FOR FILLING: Heat oven to 350ºF. Combine eggs, cream, 1/2 teaspoon salt, pepper, and hot pepper sauce in a bowl; mix well. Stir in cheddar cheese, fontina cheese, and diced scallions. Pour mixture into baked crust and smooth with spatula.
- Bake until filling is set and lightly browned, about 35 minutes. Remove from oven. Cool 5 minutes, then cut into 24 squares. Serve warm or at room temperature.
- Makes 24 squares. Nutritional information is for 1 square.
