Egg and Cheese Quiche
Servings: 6 people
Calories: 543
Get ready for an easy keto-friendly egg quiche recipe to prepare on the weekends. It's a crustless cheesy egg quiche that can be used for a week's worth of breakfast.
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Ingredients
- 8 ounces cheddar cheese grated and divided
- 12 large eggs
- 4 ounces cream cheese softened
- 12 tablespoons butter melted (I used unsalted), SEE NOTE
- salt and pepper to taste optional
Instructions
- Dump all but about a half cup of the cheese into a 9.5-inch deep dish pie pan. If the batter doesn't fit in your pie pan, excess batter can be placed in individual ramekins and microwaved or baked separately.
- 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.
Video
Notes
If you aren't egg-fasting, you may want to reduce the amount of butter to at least half. The recipe was created as an egg fast meal where every egg is eaten with a tablespoon of fat (in this case butter). There's no need to add that much fat to this recipe if you aren't egg fasting.
Nutrition
Serving: 1slice | Calories: 543 | Carbohydrates: 1g | Protein: 21g | Fat: 50g | Saturated Fat: 28g | Cholesterol: 448mg | Sodium: 620mg | Potassium: 191mg | Sugar: 1g | Vitamin A: 1805IU | Calcium: 347mg | Iron: 1.9mg
Additional Info
Net Carbs:
1
g
|
% Carbs:
0.7
%
|
% Protein:
15.6
%
|
% Fat:
83.6
%
|
SmartPoints:
22