Thick Crusted Keto Quiche
You will need
- 1 portion of easy keto pastry without the sweetener or cinnamon
- 1/2 cup finely chopped red onion
- 4 ounces Gruyere cheese (or whatever cheese you have)
- 50g crumbled goats cheese
- 5 large eggs
- 1 1/4 cups heavy cream
- 1 teaspoon salt
- White ground pepper to taste
- 1 teaspoon green pesto
Nutrition per serving
I love quiche and all it’s melty goodness but I don’t love it enough to eat it without pastry because, well that’s just eggs! The flaky pastry is everyones favourite part and i’m not willing to miss out on that just because I live a keto life 😀. My Thick Crusted Keto Quiche is simple to make, delicious and tastes EXACTLY like a regular quiche.
The pastry is made using my quick keto pastry recipe and if cut into 8 slices has only 1g of carbs each. That being said, I think that a slightly slice is necessary if you are serving it for dinner. For that reason I am suggesting cutting the quiche into 6 slices.
You can fill the Thick Crusted Keto Quiche however you like but remember to keep it low carb. A and a tip I got from ‘The Pioneer Woman’ on Food Network is to add in a teaspoon of green pesto to the egg mix. It adds a great flavour to the quiche and makes it all that little bit more indulgent.
Hope you give it a try!
Firstly make a batch of the Easy Keto Pastry (omit sweetener) and press into a 9 inch pie plate.
Blind bake the crust for 10 minutes in a 160C or 325F oven. (prick with a fork all over to ensure the pastry doesn’t rise)
- Next, sauté the red onion in a little oil with some salt and pepper until caramelised.
- Then, while the onions cook, crack the eggs into a bowl and add the cream, pesto, salt and pepper. Beat until frothy.
Next, remove the crust from the oven and layer 1/3 of the gruyere into the bottom of the crust followed by 1/3 of the onions and 1/2 of the goats cheese. Add a second layer of cheese, onions and goats cheese. Pour the egg mix into the crust and finish by adding the final layer of cheese.
Lastly, place the quiche onto the bottom rack and cook for 30 minutes. Then, move the quiche to the middle rack and cook for 7-10 minutes more or until the crust and quiche are browned. Cool to room temperature before slicing.
I suggest cutting the Thick Crusted Keto Quiche into 6 and serve with a fresh green salad 😊