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Easy Cheesy Keto Quiche
Easy Cheesy Keto Quiche
Easy Cheesy Keto Quiche
Easy Cheesy Keto Quiche
Easy Cheesy Keto Quiche
Easy Cheesy Keto Quiche
Easy Cheesy Keto Quiche

Ingredients

220 g semi-hard cheese, shredded
6 eggs
240 g cream cheese
100 g nut flour
100 g seed flour
40 g butter
Italian mix, for seasoning
Optional: green vegetables, bacon, sausage, olives, tomato,...
Quiche is one of the easiest things to make in the kitchen and over the years this recipe became my favorite. It can be a light lunch or dinner, or a quick snack when you are out of the house.

Instructions:

1.Preheat the oven to 180°C.
2.Mix the nut and seed flour with the butter by hand. Press the dough into the bottom and cover the sides as much as you can.
3.Let you quiche cool for a while, so you can easily remove it from the pan.
4.Use a hand mixer to mix the rest of the ingredients. Add optional ingredients like baby spinach, olives, bacon, ...
5.Bake your quiche for about 30 minutes or until the crust starts separating from the pan.

Quiche is one of the easiest things to make in the kitchen, and over the years, this recipe became my favorite. It can be a light lunch or dinner, or a quick snack when you are out of the house. You can eat it straight from the oven, but I prefer it when it had time to cool down.

Because it is made of just a few ingredients, I always try to get the best quality ones. Creamy cheese, fresh eggs, and rich butter. For the crust, feel free to use whatever seeds or nuts you prefer. I tend to combine them, but you can stick to one. My ratio is 1:1 nut to seed flour. My flour of choice is almond mixed with flaxseed, pumpkin seed, sesame (mixed and combined)

Because I have made this quiche quite a few times, I’ve picked up a few tips along the way:
Make sure to measure the ingredients carefully. Your butter to nut/seed flour ratio should be correct. Otherwise, it might be too greasy, or it might fall apart once you cut it.

Even though the crust itself is greasy, I realized that the quiche separates from it more easily if I grease the pan with some butter.

Use this recipe as a basis to create your own quiche versions. And when you do, write down the ingredients you used and change the ingredients with the ones you like better. But most importantly – have fun!

Note: for the quiche in the picture, I used half the batter, just enough for the two of us and 4-inch pan. The ingredients and macronutrients are for the full-size pan (9-inch)

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