1 Crustless Quiche 4 Ways - Quiche Base
Rated 5.0 stars by 1 users
Category
Servings
4 - 6
Prep Time
10 minutes
Cook Time
30 minutes
Author:
Keto Fitness Club
Why have I done this crustless? Because why not?! I spent ages searching the perfect pastries, and there are some great keto recipes out there, I love this one for instance Savoury Pastry. Or you could use corned beef slices, which I also love. But what I particularly love about these recipes, is its simplicity, but with all the flavour. They don't need pastry to stand up on their own. Hope you enjoy
~
This is part of a range of recipes "1 Dish 4 Ways". For this recipe, 1 Crustless Quiche leads to 4 different Crustless Quiche recipes.....Created as part of my cookery classes in MKK - Michele's Keto Kitchen. This base recipe is super delicious on it's own. But you'll love the Quiches that spin off from this. All the links are below
~
And here's the links to all the other Quiches :-)
Sundried Tomatoes, Spinach & Feta
~
For the whole recipe:
1935 Calories / 7.8g Carbs / 97g Protein / 169g Fat
~
4 generous portions - each portion contains:
484 Calories / 2g Carbs / 24g Protein / 42g Fat
~
6 portions - each portion contains:
323 Calories / 1.3g Carbs / 16g Protein / 28g Fat
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Tips & equipment list:
Non stick saucepan
Large mixing bowl
Spring based cake tin aprox 7 - 8 inches OR a lined dish
This does freeze

Ingredients
7 Medium Eggs (410g inweight)
150g Leeks - thinly chopped
150g Grated Cheddar
100ml Milk (I used Lactose free - but the macros are based on Almond Milk)
50ml Double cream
50g Cream cheese
Salt & freshly ground pepper (1/2 tsp salt & 1/4 tsp pepper)
1/2 tsp Garlic paste
20g Butter
20g Olive oil
Directions
Oven 190C or Ninja 180C
Grease or line your baking tin or dish - so long as it's oven proof, anything works
In a non stick frying pan add the oil & butter and heat until the butter has melted
Add the leaks and cook for about 5 minutes, or until the leeks are cooked, but not browned & then stir through the garlic paste and cook for a further minute. Allow to cool slightly before adding to the egg mix
Meanwhile in another large bowl, whisk up the eggs ... a fork is fine
Add all the other ingredients - Milk, cream, cream cheese, grated cheese & seasoning & mix well
Now stir through the cooled cooked leeks
~ If you are making one of the following recipes that links into this base, then stop here and finish off in the link
Back to the base - pour the mix into your tin
Bake for about 30 - 40 minutes, or until it's not wobbly
This will rise, then shrink back a little - just managing your expectations :-)
Enjoy :-)

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