Low Carb Pie with Parmesan and Sun-dried Tomatoes

Ready for a taste explosion? Promise you that this Low Carb Pie with Parmesan and Sun-dried Tomato filling will deliver.

Gluten Free, Low Carb, Lchf Pie with Artichokes, Sundried Tomatoes and Parmesan

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Low Carb Pie stuffed with Parmesan, Artichokes and Sun-dried Tomatoes
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Ingredients
  1. Low Carb Pie Crust
  2. 3 eggs
  3. 2 dl (0,85 cups) creme fraiche
  4. 2 dl (0,85 cups) cream
  5. 295 g (10 oz) jar with sun-dried tomatoes
  6. 170 g (6 oz) jar with artichokes
  7. 1 clove of garlic
  8. 100 g (3,5 oz) parmesan cheese
  9. 70 g (2,5 oz) pesto
Instructions
  1. Chop your sun-dried tomatoes into small pieces if they're not already.
  2. Same with the artichokes, then grate a garlic clove on top of the artichokes and mix.
  3. Put tomatoes and artichokes on the bottom of pie shell, drizzle pesto on top.
  4. Grate the parmesan cheese and spread on top of the filling.
  5. Whisk eggs with cream and creme fraiche, pour on the filling.
  6. Bake 30 minutes in oven 170 C (338 F) hot air. If you don't have hot air, add 25 C (77 F) to the number.
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