Crustless Spinach Cheese Quiche | Keto | Low Carb

Quiche is one of my favorite low carb dishes for breakfast, lunch, or dinner. You won't even know the crust is missing. It is rich and decadent loaded with nutrient-rich spinach. The cheese melts and mingles with every bite. This quiche is so easy to make and tastes great. I like tho make it the beginning of the week so you I can reheat and eat for any weekday meal. Use whatever cheeses you like in this quiche. Such as goat cheese, mozzarella cheese, or monterey jack cheese, etc. Or use a combination of your favorite cheeses.

Crustless Spinach Cheese Quiche | Keto | Low Carb

Makes: 8 Servings

Ingredients:

8 eggs

3/4 cup heavy whipping cream (heavy cream)

1 1/2 cups Monterey Jack cheese (or Cheddar, Mozzarella, Swiss, Goat etc.)*

6 to 8 oz fresh spinach, roughly chopped

1 small onion, chopped

1 T butter

1/4 tsp red pepper flakes (optional)

salt and black pepper to taste (approx 1/2 to 3/4 tsp salt, 1/4 tsp black pepper)

*Another option for cheese would be to do 3-cheeses: (1/3 cup goat cheese 3/4 cup mozzarella cheese, 2 to 4 tablespoons Asiago cheese)

Directions:

1. In a pan, melt 1 T butter. Saute onion in butter until softened. Set aside in a bowl to cool a bit. In the same pan, add fresh spinach and cook just until wilted, drain well.

2. Prepare a pie plate or 8x8 glass dish by spraying with olive or oil or Pam. Preheat oven to 350 degrees F.

3. In a large bowl, mix eggs & cream. Add shredded cheese, cooled onion, red pepper flakes, salt, and pepper. Stir until combined. Place spinach in your pie plate/baking dish. Top with egg mixture. Bake for 45-50 minutes or until center is just set. Note: the quiche will rise while baking, but will settle as it cools. A simple glass pie plate works great for baking a crustless quiche
   

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Nutritional Information: Calories 110.7 Total Fat 7.6 g Total Carbohydrate 3.1 g Dietary Fiber 0.9 g Protein 7.6 g

Net Carbs 2.2 g

My Favorite Low Carb Biscuits

These are by far my favorite low carb biscuits. The recipe is from Cooking Keto with Kristie, she calls them Low Carb Good Morning Biscuits (Belle’s Biscuits). They are made with eggs whites, almond flour, mozzarella cheese, oat fiber, and a few other ingredients that should be in your low carb panrty

My Favorite Low Carb Biscuits

They are great served with butter and/or sugar free jam. or serve with a couple soft boiled eggs.

Biscuit Recipe from Cooking Keto with Kristie

Makes 12 Servings

Ingredients:

10 Egg Whites

2 1/2 cups fine Almond Four

4 tablespoons Oat Fiber (or 2 1/2 tablespoons Coconut Flour)

1/2 cup Mozzarella Cheese

2 tsp Baking Powder

1/2 tsp Xanthan Gum (can omit)

1 tsp Salt

1 tablespoon Erythritol (I omit when making savory biscuits)

6 tablespoons Butter

Directions:

Use a hand mixer to beat egg whites until frothy but not stiff. Add in almond flour, oat fiber, baking soda, xanthan gum, salt, and erythritol and mix well with the hand mixer. Add in butter and use hand mixer until well blended. Add mozzarella cheese and stir thoroughly.

Grease a muffin tin and fill each well 3/4 full. Bake at 400° for 10-12 minutes.

Nutritional Information: (based on the ingredients I use)

Calories 213.3 Total Fat 18.5 g Total Carbohydrate 5.8 g Dietary Fiber 2.6 g Protein 9.1 g

Low Carb Fried Vegetables | Fried Eggplant, Mushrooms, and Zucchini Sticks

It's time you know that you can still have a nice crunchy fried vegetable when following a low carb diet. No reason to miss that beautiful crunch of a fried piece of zucchini, eggplant, or mushroom. I've transformed the traditional breading for fried veggies to be low carb and keto friendly by making the coating ("breading") with a combination of almond flour and Parmesan cheese. All you need to do is prepare your veggies, dip in egg, coat in almond flour and Parmesan cheese, and then pan fry in olive oil.

These Fried Vegetables are great for snacking, to server parties, or serve as a side with a bacon cheese burger! I like them hot or warm temperature. You can make ahead and reheat when ready to serve.

Low Carb Fried Vegetables | Fried Eggplant, Mushrooms, and Zucchini Sticks

Low Carb Fried Vegetables | Fried Eggplant, Mushrooms, and Zucchini Sticks

Ingredients:

2 Zucchini

1 Eggplant

1 package Button Mushrooms

1 tablespoon Salt

4 Eggs

1 cup Almond Flour

2 cup grated Parmesan Cheese

1/2 teaspoon dried Italian Herb Seasoning, or to taste (optional)

Olive Oil for Frying

Directions:

1. Cut zucchini and eggplant in 1/4 inch circles. Place zucchini and eggplant in a colander and sprinkle with salt. Let pieces drain for at least 1 hour to remove the excess liquid.

2. Clean mushrooms by bushing, set aside.

3. Beat eggs in a shallow bowl. In a second shallow bowl, mix almond flour (or almond meal), Parmesan cheese, and Italian seasonings.

4. Dry zucchini and eggplant pieces of paper towels.

5. Dip each button mushroom, and each slice of zucchini and eggplant into beaten egg, then roll in the almond/Parmesan cheese mixture.

6. In a large frying pan or dutch oven, heat oil and a bit of butter over medium heat. Cook vegetables until gold brown, turning once.

7. Remove from pan, and place on paper towels to drain excess oil. Sprinkle with salt (to taste). Serve with ranch dressing, marinara sauce, or just plain. Yum!

Enjoy! I like using my Enameled Cast Iron Dutch Oven for frying. It keeps a nice even heat while frying your foods.