I am back with another one of my absolute favourite quiche recipes! It’s creamy, smooth and delicious, and just loaded with savory flavour. Even better, with forethought to your caloric/macronutrient goals, this recipe is mind-blowingly good, and a definite must-try if you’re looking to turnabout up your routine. This Keto Crusty Quiche might just become your family’s new favourite egg-based dish. Creamy and flavorful, it’s hard to only eat one slice of this marvelous low-carb dish!
This Keto Quiche can be devoured any time of day, but it does make an excellent keto breakfast. It contains the traditional ingredients of cream, eggs, onion, swiss cheese, and bacon.
Keto Crusty Quiche
Equipment
- 6 large eggs
- ¾ cup heavy cream
- 1 cup cooked, diced ham or cooked, diced bacon
- 1 green onion chopped, approximately 2 tablespoons
- 1 cup freshly shredded cheese see Notes
- ½ teaspoon salt more or less to taste
Instructions
- Preheat oven to 350° Fahrenheit.
- Crack eggs directly into large bowl, then add heavy cream. Whisk ingredients together vigorously until mixture is pale yellow in color and no streaks of egg or cream remain.
- Add diced ham, chopped green onion, shredded cheese, salt, and pepper to egg mixture. Whisk ingredients together until thoroughly combined, then pour mixture into prepared pie crust.
- If needed, spread mixture out into one even layer, touching all sides of pie crust. Place pie plate in preheated oven and bake 20 minutes, or until eggs are fully set but not too firm. To check doneness, gently shake pie plate. If center of quiche filling wiggles, return quiche to oven and bake another 5 minutes, then check again. Repeat process as needed, baking in small increments until quiche is ready.
- If needed, spread mixture out into one even layer, touching all sides of pie crust. Place pie plate in preheated oven and bake 20 minutes, or until eggs are fully set but not too firm. To check doneness, gently shake pie plate. If center of quiche filling wiggles, return quiche to oven and bake another 5 minutes, then check again. Repeat process as needed, baking in small increments until quiche is ready.
Also, this recipe is for folks who are not ready to fully welcome the idea of a crustless quiche by forsaking the crust completely (duh, what’s the fun?)
The eggs are fluffier and creamier than you would suppose with a frittata. With only a few simple ingredients, this filling dish is the perfect feed to prep the night before and heat up in the oven when you get up in the morning.
