Keto Crustless Quiche Lorraine [Easy, Instant Pot]
Like many of you, I’ve gotten swept up in the 2018 edition of “Instant Pot Mania.” (Cue loud truck rally music and inflatable dance men from the car lot.) One of the fun things about getting sucked into this craze is learning about all the things you can do with an Instant Pot. I’ve been trying to stick every single thing in my Instant Pot and my family may or may not be starting to worry about me.
Feeling like I’ve conquered dinner, side dishes, and dessert – I’ve now set my sights on breakfast.
This crustless quiche Lorraine is so easy to whip up that it feels like cheating. It’s a fantastic option for brunch. No crust to fuss with, not a lot of dishes to clean, but still big on enjoyment and flavor. It’s packed with bacon and gooey shredded Swiss cheese. The eggs are silky, and creamy, practically melting in your mouth.
Read the full recipe with full nutrition breakdown and step-by-step pictures over at:
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Ingredients:
8 slices bacon
4 large eggs
¼ teaspoon salt
¼ teaspoon nutmeg
1 ½ cups heavy whipping cream
1 cup (85 g) shredded Swiss cheese
1/3 cup (25 g) shredded Swiss cheese
Pepper to taste
Nutrition Summary: This makes a total of 4 servings of Instant Pot Crustless Quiche Lorraine. Each serving comes out to be 572.5 Calories, 52.54g Fats, 3.46g Net Carbs, and 22.03g Protein.
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Low Carb Egg and Cheese Quiche
It’s not always easy to find time to cook. Bake an egg and cheese quiche on the weekend to have easy egg fast friendly meals during the week.
See the full recipe at
HOW TO MAKE KETO MINI QUICHE WITH CRISPY CRUST - 6 OPTIONS FOR FILLINGS WITH NO COOKING REQUIRED
Links to purchase books
Click this link to purchase in e-book format only;
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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 (
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These mini keto quiches are so cute and pretty. You can literally add any fillings that you like. What I have shown you in the video are just some suggestions which do not require any cooking. Of course, if you do not mind cooking, then you can even add some pan-fried bacon, sautéed onions, stir fried leeks etc.
These mini quiches are suitable as appetizers, side dish, party food etc. The crispy crust really takes it up to the next level and if you are serving as party food or at any gatherings, I am pretty sure that you will be able to impress your guests.
As an alternative, you can choose any of my other crust recipes mentioned below. I will be compiling a video later on to share all the various crust recipes for easy reference.
The recipe can be viewed and printed at this link;
NUTRITION INFO
[ Total Servings = 6 ]
For Crust & Egg Mixture
Per serving ;
Total Carb = 9.7 g
Dietary Fiber = 4.2 g
Net Carb = 5.5 g
Calories = 470
Total Fat = 44.2 g
Protein = 14.5 g
INGREDIENTS
FOR CRUST
Almond Flour = 240 g / 2 cups
Cold Butter (cubed) = 80 g / 1/3 cup
Whole Egg = 1
Salt = 1/2 tsp
NOTE:
You can also use the following alternative crusts but they may not be as crispy as this almond flour crust;
1. Coconut flaxseed crust from my lemon tart recipe - see
2. Vegan almond crust from my pecan pie recipe - see
3. This is a new crust I developed recently ;
Almond flour = 120 g / 1 cup
Coconut flour = 30 g / 1/4 cup
Cold Butter = 80 g / 1/3 cup
Egg = 1 large
Salt = 1/2 tsp
DIRECTIONS
1. Add all dry ingredients into a bowl except for butter and egg. Mix until well combined.
2. Add the cold butter and use your fingers to mash them into small pieces. Then switch to flatten the pieces of dough between your hands. This helps to create a flaky texture. Once the dough is crumbly, it's done.
3. Add the egg and mix until a dough is formed.
4. Shape the dough into a ball, wrap with cling foil, flatten and freeze for 15 mins.
5. After 15 mins, remove the dough from the freezer and divide it into 6 equal portions.
6. Use 4 inch non-stick mini pie pans with removable bottoms. You can get these mini pie pans online (at Amazon too). They come in many different sizes and they are very useful for making pie crusts.
7. Grease the pie pans with butter.
8. Shape the dough with your hands.
9.. Prick some holes with a fork to prevent air bubbles.
10. Freeze the dough for 15 mins.
11. After 15 mins, bake at 350F or 180C for 12 to 15 mins until moderately browned. As these mini pie pans are small, we do not need to blind bake with weights. But if the middle of the dough rises during baking, just press it down with the back of a spoon.
INGREDIENTS
FOR EGG MIXTURE
Eggs = 4 large
Whipping Cream = 180 ml / 3/4 cup
Salt = 1/2 tsp
Black Pepper = 1/2 tsp
DIRECTIONS
Add all ingredients into a bowl and whisk until well combined. Adjust taste accordingly. If you are going to add more cheese in the filling then you can reduce the amount of salt.
INGREDIENTS
Filling 1
Feta Cheese
Frozen Spinach
Spring Onions (Garnishing)
Filling 2
Feta Cheese
Tri-color Paprika
Spring Onions (Garnishing)
Filling 3
Mozzarella Cheese
Beef Salami
Dill (Garnishing)
Filling 4
Mozzarella Cheese
Smoked Salmon
Dill (Garnishing)
Filling 5
Cheddar Cheese
Shimeji Brown (OR Button Mushroom)
Parsley (Garnishing)
Filling 6
Cheddar Cheese
Cherry Tomatoes
Parsley (Garnishing)
ASSEMBLING
1. Place the cheese and main ingredient into the baked crust.
2. Spoon the egg mixture into the crust.
3. Garnish with dill, spring onions or parsley.
4. Bake at 350F or 180C for 20 mins or until golden brown.
EASY CRUSTLESS QUICHE | with broccoli and cauliflower
This easy crustless Quiche made with broccoli and cauliflower is an easy, healthy recipe that is loaded with steamed veggies and high in protein, thanks to a combination of eggs, egg whites, and Greek yogurt. It bakes in the oven for 45 minutes and can be served hot, cold, or at room temperature. Add this recipe to your weekend meal prep and have a healthy breakfast, lunch, or dinner ready to go for a busy week.
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TIME STAMPS:
0:00 Intro
0:29 Getting started | pre-heat the oven and grease the 9 pie plate
0:51 Prepare the broccoli and cauliflower to be steamed
1:47 Steam the broccoli and cauliflower
2:18 Season the steamed broccoli and cauliflower and add to the pie plate
2:46 Prepare and add chopped scallions to
2:57 Shred and add the shredded cheddar cheese over the top
3:31 Prepare the egg mixture using whole eggs and egg whites
5:11 Add the egg mixture to the ingredients in the pie plate and smooth out
5:31 Put the pie plate into the 350-degree ℉ oven for 45 minutes
5:46 Let cool, serve, and enjoy!
6:23 Outro
6:40 Outtakes and bloopers
CRUSTLESS QUICHE RECIPE
2.5 – 3 cups broccoli florets (8 ounces)
2.5 – 3 cups cauliflower florets (8 ounces)
1/2 tsp sea salt
1/2 tsp garlic powder
1/4 tsp black pepper
6 eggs
6 egg whites (1.25 cups)
1/2 cup 2% Greek yogurt
1/4 cup scallions chopped
1 cup shredded cheddar cheese
Preheat oven to 350 F and grease a 9-inch pie plate with cooking spray, butter, or coconut oil. Set aside. Bring a couple inches of water in a small-medium-sized pot and bring to a boil. Place a steamer basket in the pot and add the broccoli and cauliflower florets and steam for six minutes or until tender but not mushy.
Transfer the chopped broccoli and cauliflower to a medium bowl and season with salt, garlic powder, and black pepper. Gently toss so the veggies are coated with the spices.
Combine the eggs, egg whites, and Greek yogurt in a separate large bowl and whisk until well combined.
Add the seasoned vegetables to the prepared pie plate. Sprinkle the scallions and shredded cheese over top. Pour the egg mixture over the cheese making sure all the veggies and cheese are covered with the egg mixture.
Cook for 45 minutes or until set and the top is lightly browned. Cool, slice, and enjoy!
NUTRITION
Serving: 1slice | Calories: 219kcal | Carbohydrates: 12g | Protein: 19g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 183mg | Sodium: 491mg | Potassium: 701mg | Fiber: 4g | Sugar: 4g | Vitamin A: 989IU | Vitamin C: 119mg | Calcium: 241mg | Iron: 2mg
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#crustlessquiche #broccoliquiche #eggrecipes
Crustless Quiche | Easy Quiche Recipe | Egg Bake | Egg Bake Low Carb | Keto Pizza Egg Bake
See Comments for Products Used!
Crustless Low Carb Quick – Pizza Inspired
5 Servings, 20 grams protein per serving, 2-5 carbs with cheese
Ingredients:
1. 2 Containers of Egg Whites (or 3.75 cups, 32.50 OZ) (keto option – liquid whole eggs)
2. One sleeve nitrate free, pre-cooked bacon, 6 slices, thinly chopped
3. OPTIONAL: Shredded Parmesan Cheese to taste (optional and recommended for Keto)
4. 2 Tbs Italian Seasoning
5. ½ Tbs Garlic & Onion OR Garlic & Herb (low sodium preferred) seasoning
6. Salt & Pepper to taste
Kitchen Equipment:
1. Baking Dish or Pie Dish
2. Sheet of Parchment (preferred unbleached)
3. Knife
4. Cutting surface
Instructions:
Preheat oven to 350 degrees Fahrenheit
Line baking dish, or deep pie pan/dish, with a generous sheet of parchment paper
Slowly fill parchment lined baking dish with liquid egg whites starting from the center of the pan
Layer the remaining ingredients in the following order (layering order is important to spices opening and absorbing during baking):
Salt & Pepper to taste
Italian Seasoning
Garlic & Herb Seasoning
Pre-cooked Bacon pieces
Parmesan Cheese
Bake for 45-60 minutes, center rack, uncovered.
Quiche will rise as it bakes, and the center will be firm when cooked fully.
Remove from oven and rest on counter for 10 minutes before serving or storing.
See Comments for specific product links.
Discounts on Egg White:
Egg Whites International Sponsored Brand Athlete – mention “Brigitte” sent you to receive complimentary products and product discounts. 1-877-EGG-Whites Mon-Friday
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Keto Crustless Quiche | Keto Meal Prep Recipe | Vlogmas Day 4
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