Keto Quiche Recipe
Today is A no-nonsense recipe. I had some cheese, chicken, eggs, and some chives lying in my fridge. And I thought to myself, what could I create with these components. I will make a chicken and cheese and chive omelet. So then I decided we’ll make a keto quiche. So we are going to use those ingredients and a tiny bit more and create a tasty keto quiche.
Ingredients
Base
- 1 Egg
- 1 pinch Salt
- 2 ounces Butter
- 2 cup almond meal
- 2 pinch White Pepper
Filling
- 3 eggs
- 1 pinch Salt
- 4 slices bacon diced
- 1/2 Brown Onion diced
- 1 teaspoon Dijon Mustard
- 5 ounces Gruyere cheese grated
- 1 1/2 cups Light Whipping Cream 35% milk fat
Instructions
Base
- Preheat fan-forced stove to 340 F (170 C).
- Mix the melted butter, almond meal, salt, pepper, and egg.
- Press the mixture into the base of your quiche recipe and spread it evenly on the plate and around the sides.
- Bake the base for 15 minutes. If the core begins to rise from air bubbles, gently prick it with a fork and press the plate back down. Remove from the stove and set aside.
Filling
- Saute the diced bacon or pancetta and onion above medium heat till the onion is frosted.
- Spread the bacon or pancetta and onion blend evenly over the base and top with the grated gruyere cheese.
- In a large pan or container, place the eggs, cream, mustard, salt, and pepper, combine using a stick blender. Ensuring that all ingredients are well combined.
- Smoothly stream the cream mixture over the bacon, onion, and gruyere.
- Put the quiche back on the stove and cook for 25 to 35 minutes, the quiche is ready.
- Remove from the stove and cut into ten pieces.