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Mini Keto Quiches With Feta Cheese
quiche

Ingredients

CRUST:
200 g walnuts, ground
60 g sesame seeds, ground
100 g butter, cubed, room temperature
pinch of salt
FILLING:
2 eggs
100 g cream cheese
100 g feta cheese
optional: finely chopped bacon, spinach, chorizo sausage, roasted pepper
Quiche has so many variations and I haven't tried a bad one so far. Mini keto quiches are so basic and simple, yet so delicious and fancy!

Instructions

1.Mix all the ingredients for the crust in a food processor and divide the batter into 12-piece muffin mold. Spread and press carefully the crust batter into the bottom and sides of the mold.
2.Bake the crusts for 10 - 15 minutes or until they start to change the color around the edges. Take them out of the oven and pour the previously prepared filling into the crust.
3.Mix all the ingredients for the filling and divide it equally. Be careful not to overfill them.
4.Bake for 20-30 more minutes or until it becomes golden on top.
5.Don't take the quiches out of the mold until the have cooled down. The crust is delicate and may crumble.

There are so many variations on a classic quiche recipe, but I wanted to keep things simple this time around. The crust is super easy to make and I’m filling it with all the good stuff! I tried these mini quiches at a friends party and was so impressed. They were so fancy. And so tiny. And so delicious.

You can really add anything you want to this easy quiche recipe. Other vegetables, different cheeses or seasonings — but cheese is my favorite way to go. I don’t know about you, but I love eggs for any meal of the day. I’ll take any excuse to enjoy them for breakfast, lunch or dinner, and this easy quiche recipe definitely bridges the gap between all three. I love keeping my quiche recipes easy, and serving them up with lovely fruit or a beautiful fresh salad!

Don’t forget to keep an eye on the quiche as it bakes — you don’t want the crust getting too brown on top as the eggs cook! If necessary, cover the outside ring of the crust with a bit of foil to prevent it from browning further. Cooling it before refrigerating helps keep the crust a bit crisper.

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