Egg and Cheese Quiche
Servings: 6 people
It's not always easy to find time to cook. Bake a keto low carb quiche on the weekend to have easy egg fast friendly meals during the week.
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.
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
[serving_size] => 1
[calories] => 543
[carbohydrates] => 1
[protein] => 21
[fat] => 50
[saturated_fat] => 28
[cholesterol] => 448
[sodium] => 620
[potassium] => 191
[sugar] => 1
[vitamin_a] => 1805
[calcium] => 347
[iron] => 1.9
[serving_unit] => slice
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