Keto Quiche with Flaky Crust (only 3 carbs)

Keto Quiche: FAQS What is quiche lorraine? Quiche Lorraine is a quiche with a flaky pastry crust baked in a tart pan and filled with a silky egg custard and lots and lots of bacon. Sometimes it will have caramelized onion. What happens if I overbake the quiche? You can't fix an overbaked quiche. It will still taste good but the texture won't be as silky and velvety. The key is to remove the quiche from the oven when it is jiggly like gelatin. The edges are set but the center will wobble when you shake it back and forth. Do I have to blind bake the crust first? It's preferred to bake the crust first before baking the rest of the quiche. You want the crust to be flaky and baking it first will ensure it's flaky. Storage information Quiche is a keto breakfast recipe that I like to meal prep. Quiche can be stored in the refrigerator for up to 3-5 days. To reheat, pop in the microwave or the oven.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

To a food processor, add almond flour, coconut flour, xanthan gum and salt. Pulse until combined. Add cold, cubed butter, cream cheese, egg and rice vinegar. Pulse until dough comes together. Don't over mix or crust will not be flaky. If you don't have a food processor, cut the butter into the remaining ingredients using a pastry blender or fork.

Step 2

Roll pastry crust in between two sheets of parchment paper. Roll to a 1/8-1/4" inch thickness and to circle about 1-2 inches larger than your quiche dish, tarte pan or pie plate. Remove the top layer of parchment paper. Place quiche pan upside down on top of the center of the crust. Slide a hand underneath the crust and flip over so that the crust falls into the dish. Remove the top layer of parchment paper. Mold crust into place. Cut off excess dough.

Step 3

Bake at 176 C degrees for 8-9 minutes. Remove and let cool. Don't over bake as the quiche will need to bake again and you don't want the crust to overcook or burn.

Step 4

To the prepared pastry crust, sprinkle in cooked and crumbled bacon and shredded cheese. Set aside. TIP: If using other meats, vegetables or cheese, add these here.

Step 5

In a large bowl, whisk together eggs and egg yolks using an electric mixer. Pour in nut milk, heavy cream, salt and pepper. Mix until combined. Pour into crust. TIP: For a creamier quiche, use all heavy cream. For a lighter quiche, use less or all nut milk.

Step 6

Bake quiche at 176C degrees for 30-35 minutes Quick Tip Bake until the center feels set but soft - like jello. If you insert a knife in the center, it should come out clean.

Step 7

Amount Per Serving Calories 508 Fat 46.3g Protein 16.5g Total Carbs 6.1g Net Carbs 3.1g

↑Support creators by visiting their site 😊