Keto Cottage Cheese Mini Quiches
5.8g
Net Carbs
15.6g
Protein
26.2g
Fat
2.9g
Fiber
317
Calories
Cooking tip: This recipe is a lovely blank slate for you to personalize! We love the idea of making this recipe your own by replacing ¼ cup cottage cheese with up to ¼ cup cooked vegetables or meat (think sliced scallions, diced bell pepper, or diced ham) in the quiche filling. Substitutions will change the nutritional content, so be sure to calculate net carbs for any changes you make.
Ingredients:
- 2 bags Quest Nacho Cheese Protein Chips
- 1 1/4 cups super finely ground blanched almond flour
- 1/4 cup unsalted butter, melted
- 5 large raw eggs, divided
- 1/2 cup whole milk cottage cheese
- 1/4 teaspoon table salt
- 1/4 teaspoon ground black pepper
- 1 ounce sharp cheddar cheese
- 7 tablespoons red salsa
- 1 tablespoon sour cream
Directions:
- Heat oven to 350°F.
- In a food processor, pulse Nacho Cheese Protein Chips until no large pieces remain. Add almond flour, melted butter, and 1 egg and pulse until dough comes together.
- Divide dough evenly into 7 wells of a standard muffin baking pan, just less than 3 tablespoons in each well. Press dough into an even layer along bottom and sides of each well, use a fork to prick the bottom of each, and pre-bake for 7 minutes.
- While the crusts are pre-baking, in a medium bowl whisk together remaining 4 eggs, cottage cheese, salt and pepper. Evenly divided egg filling in the pre-baked crusts, just less than ¼ cup in each. Top each evenly with shredded cheese, about ½ tablespoon on each. Bake mini quiches for 19-24 minutes, until edges of crust are foaming and eggs have puffed up, reaching an internal temperature of 165°F. Remove from oven and allow to cool for 10 minutes in the pan.
- Use a knife to loosen the edges of the quiches and remove from muffin pan. Serve each mini quiche with 1 tablespoon salsa and top evenly with sour cream, about ½ teaspoon for each. One mini quiche as described is one serving.
