Quiche

Traditionally quiche is made with flour and baked inside of a crust very similar to a pie. This recipe gets rid of the unnecessary carbohydrates to create a delicious crustless quiche that is low carb and keto friendly.

The main bulk of the quiche will be eggs, but from there you pick whatever vegetables and meats you want. The combination possibilities are endless.

The best meats are usually grass-fed ground beef, bacon, or sausage. The best vegetables are typically spinach, broccoli, sweet potatoes, peppers, onions, cauliflower, and even asparagus. With all the vegetables, you should sauté them first in a pan so that they are cooked and then squeeze / drain out all of the moisture so that the quiche is not soggy (especially important with spinach).

Next, choose your favorite cheese like mozzarella, swiss, feta, etc. Pretty much anything will work! I love to add cream cheese in little balls to add to the creamy texture of the quiche.

Ingredients

10 whole eggs
Meat of choice
Vegetables of choice
2 cups of desired cheese
1/2 cup heavy cream
1/2 teaspoon pink salt
1/4 teaspoon pepper

You can also make quiche as individual bite size servings using a muffin pan. I love to use these as a quick snack or to pack 3 - 4 of them for lunch. I make a large amount, store them in a sealed container, and they keep for at least a week.

Directions

1. Preheat oven to 350 F.

2. Pre cook the desired meat in a pan while the oven is preheating. When cooked, turn off the temperature and let sit there until you are ready to mix it in.

3. Sauté the desired vegetables in a second pan along side the meat. The best vegetables are typically spinach, broccoli, sweet potatoes, peppers, onions, cauliflower, and even asparagus. Once cooked, you can lay them on a plate and press out some of the moisture using a a few paper towels. This helps the quiche not be soggy.

4. Crack the eggs into a large mixing bowl and whisk in the heavy whipping cream until a nice consistency is reached.

5. Add in the cooked meat, cooked veggies, cheese, and seasonings. Stir to combine all ingredients.

6. Grease a pan and add in the quiche mixture.

7. Bake in the oven for 40 -50 minutes, or until the eggs are set. You can test the quiche by cutting into the middle with a knife. The texture should be firm. It should be gooey form the cheese, but not runny from uncooked eggs.

8. Let the quiche sit for 15 minutes before serving. This will help everything fully set.