KETO HAM AND CHEESE QUICHE

PREPRATION TIME:

• yield: 12
• cook time: 20 MINUTES
• total time: 20 MINUTES

Ingredients

Keto Pie Crust

• 1 1/2 cups almond flour
• 4 tablespoons butter
• 1/2 teaspoon salt
• 1 ounce cream cheese
• 1 teaspoon apple cider vinegar
• 1 egg

Quiche Filling

• 6 large eggs
• 1/4 cup heavy cream
• 1/2 cup chopped ham
• 1/2 cup asparagus, chopped tough ends removed
• 1/2 cup shredded cheddar cheese

Instructions

1. Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.
2. Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
3. Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again.
4. When ready to use the dough press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)
5. Lightly press the dough into the bottom of a 12-count muffin tin and up the sides.
6. Preheat the oven to 350 degrees F.
7. In a second mixing bowl, combine the eggs and heavy cream, whisk until smooth, set aside.
8. Add the chopped ham, asparagus and cheese to the muffin tins and pour egg mixture over top until each cavity is 3/4 full.
9. Bake for 20-22 minutes until the quiches have set.

Notes

This recipe easily makes 12 very full quiche cups. If you prefer to roll your dough a little thinner and use less filling in each quiche cup (about 1/2 full) you can stretch it to 18 quiche cups.

If you do this the nutrition information is: 138 calories, 8.8g total fat, 2.2g carbohydrates, 0.4g fiber, 6g protein. Net carbs: 1.8

Nutrition Information:

YIELD: 12 Quiche Cups SERVING SIZE: Nutrition Calculated Per Quiche Cup
Amount Per Serving: CALORIES: 208TOTAL FAT: 13.2gCHOLESTEROL: 134mgSODIUM: 186mgCARBOHYDRATES: 3.3gNET CARBOHYDRATES: 2.7gFIBER: 0.6gSUGAR: 0.9g