It’s not always easy to find time to cook. Bake an egg and cheese quiche on the weekend to have easy egg fast friendly meals during the week.
I decided to extend my egg fast one more week. It’s really been helping me cut back on what I eat. I’m also finding that I don’t crave sweets as much as before.
To make things easy for me during the work week, I baked up an easy egg and cheese quiche over the weekend. It should get me through the first few days.
One of the things I love about egg fast meals is that you only need three basic ingredients. You only need plenty of eggs, cheese, and butter or oil.
For the healthy fat, I typically use either butter or avocado oil. And, I use both salted and unsalted butter.
My favorite egg fast meal is to just fry up a cheese omelette in a buttered pan. I find that it tastes even better when I brown up the butter first. It’s a quick and easy meal that I often make when I get home from work.
I’m hoping to make another batch of egg fast cloud bread this week. They are perfect for a quick snack. I also like to make egg salad sandwiches with them.
You can use any cheese in this egg and cheese quiche. I used a whole 8 ounce block of cheddar cheese.
It’s best to grate the cheese yourself. This is because pre-shredded cheese contains anti-caking powder that’s usually high carb.
I used a food processor to grate the cheese, but a box or hand grater will do. I used the food processor to blend up the egg mix too. If you don’t have a food processor, you can just use a blender or hand mixer.
I used a dozen eggs to make this egg and cheese quiche. I got the idea of making an egg fast quiche from Amanda at My Tootie Foodie. She topped her quiche off with a bacon hollandaise sauce to make it egg fast friendly.
My low carb quiche is made to be egg fast friendly so you won’t need to add anything to it. It’s got the perfect ratio of eggs, fat, and optional cheese.
If you’re interested in doing an egg fast, I am planning one more post at the end of the week that should help you get started. When I finish up this last week, I’m probably going to continue to egg fast every other day.
I’ve been doing really well keeping my eating under control so I don’t want jump back into regular low carb high fat eating to quickly. One thing I do need to do is up my fat a bit more and cut back on sweets.
As mentioned in my previous post, I have a feeling that low carb sweets are making me gain weight.
There really isn’t a need to eat sweet foods once you become fully keto adapted. However, I do enjoy them so I don’t think I’ll give them up completely.
Do you eat a lot of low carb sweet treats? Have you found that they make you hungrier? Would you be able to give up sweet foods for good?
How to Make an Egg Fast Quiche
Low Carb Keto Egg and Cheese Quiche
Egg and Cheese Quiche
- 8 ounces cheddar cheese grated and divided
- 12 large eggs
- 4 ounces cream cheese softened
- 12 tablespoons butter melted (I used unsalted)
- salt and pepper to taste optional
Dump all but about a half cup of the cheese into a 9.5-inch pie pan.
Add eggs and cream cheese to a food processor or blender.
Process eggs and cream while slowly pouring in melted butter.
Pour egg mixture over cheese in pie pan.
Sprinkle reserved grated cheese over top.
Bake at 325°F for about 45 minutes or until outside is set and middle is only a little jiggly.
Remove from oven and cool on rack for a few minutes before slicing.
Store leftovers in refrigerator for up to a week or freezer for longer storage.