Keto quiche, known in my house as Everything Quiche because it literally depends on what you have in your fridge, then you just put everything in. This is a super easy to make and easy to tweak recipe. I usually make these in single portions for lunches, and then accidental_keto_husband eats them before I get a chance. You could also put this in a larger pie dish (to eat immediately or freeze) and I'm 100% sure these would even work in muffin sizes. There are so many possibilities for this recipe. If you do it in a way I haven't thought of, new way to serve it or adding another ingredient that is amazing, please let me know in the comments! 

There are a few dishes that I consider keto staples and I will be doing a "keto basics" series with recipes and techniques for these. This is the first one in that series. 

Ingredients: 

• 12 eggs
• 2 cups cream (heavy cream, sour cream or whatever your preference is - I mix them)
• 250g bacon (8.8 oz)
• 200g spinach (7 oz)
• 2 cups grated cheese
• red pepper
• chives
• 225g mushrooms (8 oz)
• garlic 
• 125g pecorino/parmesan cheese (powdered/grated) (1 1/4 cups)
• 100g biltong powder (3.5 oz)
• salami
• danish feta
• paprika, chilli flakes, salt & pepper

Click here for the printable everything quiche recipe

In the biggest bowl you have, break the eggs, add the cream and garlic and whisk until mixed (my cream was quite thick, so this took a bit of mixing). 

Chop all the ingredients as finely as you want them. You can chop the spinach quite fine but I prefer bigger pieces. I chop the mushrooms into tiny pieces because they cook easier that way. Grate the cheese, fry the bacon and set aside. 

Add the rest of your ingredients in small batches and mix well. The biltong powder is obviously not something that is going to be easily available unless you are in South Africa so it is not essential to the recipe, but very nice if you can get hold of some. None of the listed ingredients NEED to be in the quiche (except the eggs and cream obviously) so you can leave out or add as much as you want. Blue cheese would also be nice in this. 

Add the grated cheese, bacon and the spices in and mix well. Carefully pour the mixture into your containers, I use foil catering dishes because they are easy to fit in the freezer. You could use pyrex as well if you have. The quiches rise in the oven so don't fill them to the top - probably around 3/4. If your mix is too solid you can add more egg or cream as needed to make it easier to mix. 

I filled 7 small containers with the mixture, but it usually differs based on what I am using. Put the quiches in the oven (preheated to 180C) for between 30 - 40 minutes. Keep an eye on them and once the quiche is solid to the touch at the top it is cooked. 

To defrost these I either leave them out overnight or put it straight into the oven (without the plastic lid!) to reheat. They are also easy to take out of these tinfoil containers and can be put in the microwave. One of these is easily big enough to share for a lunch. 

Nutritional Values per portion: (This is very rough because some of the foods dont have super specific values, like biltong - and it will differ based on your ingredients)

Carbs: 7.2g

Protein: 43g

Fat: 67g

Calories: 831

... aaaand this is why I let Waide eat these things. But they are definitely worth it because half of one is a lot of food still. 

Tags: Recipe Quiche Lunch Eggs Frozen Mealprep Bacon Keto_Basics