Keto Fresh Herb Mini Quiches
4.6g
Net Carbs
15.3g
Protein
29.1g
Fat
2.6g
Fiber
340
Calories
Cooking tip: We love the idea of making this recipe your own by replacing the chives, basil and dill with your favorite fresh herbs, or adding 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:
- 1/4 cup butter, unsalted USDA
- 2 bags Atkins Ranch Protein Chips
- 4 eas fresh dill weed, sprigs USDA
- 1 tablespoon fresh basil, chopped leaves USDA
- 1 1/4 cups almond flour, super finely ground, gluten free King Arthur Flour
- 1 tablespoon fresh chives USDA
- 2 ounces gruyere cheese FNDDS
- 5 lrgs raw egg USDA
- 1/4 cup heavy whipping cream USDA
- 1/4 teaspoon table salt USDA
- 1/4 teaspoon black pepper, ground USDA
Directions:
- Heat oven to 350°F.
- In a food processor, pulse Atkins Ranch 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, shredded cheese, cream, minced chives, finely sliced basil, finely chopped dill, salt and pepper. Evenly divide egg filling in the pre-baked crusts, about 3 tablespoons in each. Bake mini quiches for 20-25 minutes, until edges of crust are foaming and eggs have puffed up, no liquid egg is visible and they have reached 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. One mini quiche as described is one serving.
