Course: Breakfast, Main Course
Cuisine: American
Prep Time: 10 minutes minutes
Cook Time: 45 minutes minutes
Total Time: 47 minutes minutes
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.
Print Recipe
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.
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.
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
Net Carbs:
1
g
|
% Carbs:
0.7
%
|
% Protein:
15.6
%
|
% Fat:
83.6
%
|
SmartPoints:
22
Values
Array
(
[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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