12 servings

DOUGH

200 almond flour

½ tsp sea salt

2 tbsp olive oil

1 egg

FILLING

1 tbsp olive oil

¼ onion finely chopped

3 green onions finely chopped

1 clove of garlic finely minced

500 gr cooked chopped asparagus

2 egg whites 

2 yolks

400 gr cottage cheese

2 tsp sea salt

pepper to taste

Preheat the oven to 350º F.

In a bowl add almond flour and salt. Stir. Add oil and egg, mix well.

Transfer the dough to a 22 cm round pie pan with a removable bottom, placing it at the bottom and on the sides. Bake for about 5 minutes. Remove from oven and set aside.

In a frying pan, heat the oil and add onion, green onions and garlic. Cook until it begins to brown. Take off the heat and add the asparagus. Set aside.

In a large bowl, mix cottage cheese and the yolks with the immersion blender. Add the asparagus mixture. Season with salt and pepper. Set aside. 

In a bowl beat the egg whites until stiff. Then add them to the asparagus mixture folding in as not to lose volume. 

Pour the filling into the dough and bake for 20 - 30 minutes until firm and lightly browned.

Remove from oven and let rest 10 minutes before serving. 

Per serving 90 gr app

Cal: 194.9 P: 10.6 F: 14.8 Cb: 7.2