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Keto Quiche

by Cameron Moss

Ingredients (makes 8 servings)
Crust (1 1/2 recipe Savory Keto Pie Crust) – this
means you’ll need:

3 cups pork rinds, powdered (150 g / 5.3 oz) – you can make your
1 1/2 cup almond flour (150 g / 5.3 oz)
1/4 cup + 3 tbsp flaxmeal (60 g / 2.1 oz)
3 large eggs, free-range or organic
1/2 tsp salt if using unsalted pork rinds (I like pink Himalayan)

6 large eggs, free-range or organic
1/2 cup heavy whipping cream (120 ml / 4 fl oz)
2 medium spring onions (30 g / 1.1 oz)
2 cups shredded hard cheese (200 g / 7.1 oz) – goat, sheep cheese
or cheddar
250 g soft goat cheese or cream cheese (8.8 oz)
250 g asparagus spears (8.8 oz)
1/2 salt or to taste (I like pink Himalayan)
freshly ground black pepper to taste
fresh basil for garnish

When using ingredients, always go by their weight, especially in case of baked goods. Measures such as cups may vary depending on a product / brand. For a pork-free alternative, use this crust without the sweeteners in it.

Prepare the Savory Keto Crust by following this recipe. I used a
rectangular baking tray with removable bottom, 30 x 20 cm / 12 x 8
inch – you can try this one.
Bake for 12-15 minutes (see detailed instructions here). When the
pie crust is done, remove from the oven and let it cool down.
Meanwhile, crack the eggs into a bowl and add the cream.
Season with salt and pepper and whisk well.
Slice the spring onion and place in a hot pan greased with
free. Cook over a medium heat for 2-3 minutes until fragrant.
Take off the heat and let it chill for about 5 minutes. Add to the
egg mixture and combine well.
When the crust is cooked, remove from the oven and place on
a cooling rack. reduce the heat to 175 °C/ 350 °F. Add half of
the shredded cheese on top of the crust.
Crumble the soft goat cheese into the egg mixture and
combine well – you can leave small pieces of cream cheese or
whisk until smooth. Pour the egg mixture over the shredded
Cut the hard stems of the asparagus spears, add on top of the
egg mixture and top with the remaining shredded cheese.
Place back in the oven and cook for 30-35 minutes until lightly
browned and crispy on top.
Garnish with freshly chopped basil. Enjoy hot or cold and store
in the fridge for up to 3 days.

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