Keto Recipe - 3 Ingredient Keto Quiche | Best Keto Breakfast | Crustless Quiche Recipe |LCHF Recipe
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Keto Recipe - 3 Ingredient Keto Quiche | Best Keto Breakfast | Crustless Quiche Recipe
How To Make Crustless Quiche| Easy Keto Quiche| Low Carb Recipe
INGREDIENTS:
Shredded Cheddar Cheese - 50 g
Eggs - 4
Heavy Cream - 3 tbsp
Butter - 1 tsp ( optional )
Salt , Pepper Powder - optional
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⭐️TOOLS, INGREDIENTS USED IN THIS VIDEO (affiliate):
Coconut Flour :
Psyllium Husk :
Erythritol :
Almond flour :
Hand Whisk :
Measuring Cups Steel :
Hand Mixer :
Spatula :
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Serves 4 (Macros per serving)
Net Carbs : 0.85g
Fat : 13.22g
Calories : 162.5
Fibre : 0g
Protein : 9.62g
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10 Low Carb & Keto Egg Recipes [From Breakfast to Dessert]
Eggs are a staple food for most people on keto - they're versatile, they're tasty, and they are packed with nutrition. Whether you want breakfast for dinner or dessert for breakfast, eggs play a role in so many recipes on low-carb and ketogenic diets. Whether you want to make a quiche, casserole, cake, or waffles, we have you covered.
Here, you'll find some of our favorite egg-based recipes that we use often. If you want to change the fillings in the casseroles and quiche, you can definitely do that to put your own spin on it and change things up!
Looking for a specific recipe from the list? Here's a link to each of the recipes in order. Remember, you can visit the links below for a full nutrition breakdown of each recipe:
00:00 Intro
00:28 Mock McGriddle Casserole
03:04 Eggs Benedict (with Mug Bread)
06:03 Philly Cheesesteak Omelet
08:13 Keto Pound Cake
10:32 Easy Pizza Waffles
12:46 Bacon & Broccoli Tart
14:54 Sous Vide Style Egg Bites
17:18 Strawberry Shortcake (with Cloud Bread)
19:52 Keto Crepes
22:11 5-Minute Keto Pizza
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See more keto recipes, knowledge and tips on the website to keep your weight loss going strong.
Everything you need to know about the keto diet:
Getting started? Everything you need is here:
We also make things easy with this 14 day diet plan:
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Follow Ruled.Me for more tasty food:
HOW TO MAKE THE BEST KETO QUICHE | FLAKY & CRISPY CRUST | EASY ONE DISH MEAL | TASTY & YUMMY
Links to purchase books
Click this link to purchase in e-book format only;
@
1. The Ultimate Keto Bread Recipes
2. The Ultimate Low Carb / Keto Cake Recipe
3. The Ultimate Keto Cookbook
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Links to purchase products via Amazon
Books available in Kindel, Paperback & Hardcover formats;
The Ultimate Keto Bread Recipes by Elsie Yan (
The Ultimate Low Carb/Keto Cake Recipes by Elsie Yan (
The Ultimate Keto Cookbook by Elsie Yan (
Almond flour (
9 inch perforated quiche or pie pan with removable bottom (
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I love quiche especially with a crispy crust and I actually have several videos here on how to make the best keto quiche. This is one of the few keto recipes that my non-keto family love and when I made one yesterday for our lunch, I thought I should make a video of it just in case you missed this recipe.
A simple, easy, flavorful, tasty and delicious one dish meal which everyone will love. You can customize the fillings according to your preference as long they don't have too much moisture in them. And that buttery, flaky, crispy crust makes all the difference.
The recipe can be viewed and printed at this link;
[ Total Servings = 8 ]
NUTRITION INFO PER SERVING
Total Carb = 5.7 g
Dietary Fiber = 2.1 g
Net Carb = 3.6 g
Calories = 373
Total Fat = 33.2 g
Protein = 13.4 g
INGREDIENTS FOR CRUST
Almond flour = 240 g / 2 cups
Unsalted cubed butter (cold) = 80 g / 1/3 cup
Whole egg = 1 large
Salt = 1/4 to 1/2 tsp
INGREDIENTS FOR EGG CUSTARD
Whole eggs = 4 large
Whipping or Heavy cream = 180 ml / 3/4 cup
Frozen spinach = 10 balls (You can also use fresh spinach or any suitable veggies or greens)
Bacon = 4 regular strips (Cut into small pieces and pan fry until crispy. Reserve the bacon fat. You can also use any suitable meat of your choice.)
Feta cheese = 50 g / 1/2 cup (You can also use any cheese of your choice)
Grated mozzarella cheese = 50 g / 1/2 cup (You can also use any cheese of your choice)
Salt = 1/2 tsp (If adding more bacon and cheese, please reduce the amount of salt)
Black Pepper = 1/2 to 1 tsp
DIRECTIONS
1. Preheat the oven at 350F or 180C.
2. Prepare the crust first. Add the almond flour and salt into a bowl. Mix with a spatula until well combined. Then add the cold butter and mash into smaller pieces with fingers. You can also use pastry cutter or food processor. The key to make a buttery flaky crust is the cold butter and in using our fingers to mash the butter. Then switch to flattening those pieces of dough between our hands. The thin sheets of butter created will melt as the crust bakes and it will produce steam which pushes the flour around them and that's how we get the flaky layers. Once crumbly, add the egg and mix with a spatula until a dough is formed.
3. Transfer dough onto a greased 9 inch pie or quiche pan with a removable bottom. I am using a perforated pie or quiche pan as it promotes circulation of air thereby browning and drying the crust so well resulting in an incredibly crispy crust. Spread the dough evenly.
4. Prick some holes with a fork then freeze the dough for 15 minutes.
5. After freezing the dough for 15 minutes, cover with a parchment paper and add any suitable weights to weigh down the dough.
6. Blind-bake the dough (I.e. bake without fillings) for 15 minutes at the lower rack.
7. After 15 minutes, remove the paper and weights. Bake for another 15 minutes. If necessary, tent the pan with foil to prevent over browning of the edges.
8. Meanwhile, prepare the egg custard. In a bowl, add the eggs, whipping cream, salt, pepper, reserved bacon fat (optional) and whisk to combine. Set aside.
9. Squeeze all the water out from the frozen spinach after they have defrosted. Set aside.
10. Pan fry the bacon with a little cooking oil until crispy then drain and reserve the bacon fat. Set aside.
11. When the crust is ready, it's time to assemble the fillings. Spread the spinach evenly on the crust. Then add crispy bacon, feta cheese, grated mozzarella cheese (reserve some for toppings).
12. Pour the egg custard onto the crust then top with the reserved grated cheese.
13. Bake for 20 to 30 minutes turning the tray half way through to get an even browning on the top.
14. After baking, you will notice that the top will have bulged up which is normal. Once cooled, it will flatten back. Remove the quiche from the pan and slice to enjoy.
15. It's best to eat the quiche fresh but you can refrigerate it for 2 to 3 days.
NOTE
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