Keto Quiche

March 4, 2019 by Gwen Eager EnglishBreakfastMain Dishes

Serves: 8

Use Organic:

  • 6 eggs
  • 1 cup heavy cream
  • 1 cup shredded cheese
  • 1 scoop Dr. Formulated Keto Butter Powder
  • 1 leek
  • 1 cup chopped kale
  • 3 garlic cloves minced
  • 2 Tablespoons chopped parsley
  • 2 Tablespoons chopped dill
  • 1 Tablespoon chopped chives
  • 2 Tablespoons extra virgin olive oil
  • ½ teaspoon sea salt
  • 4 Roma tomatoes
  • 1 Tablespoon extra virgin olive oil - salt and pepper

Directions:

  1. Preheat oven to 450 degrees.
  2. Slice Roma tomatoes into ¼ inch round slices.
  3. Lay tomato slices in a single layer on a baking sheet then cover with 1 Tbsp. of olive oil and sprinkle with salt and pepper.
  4. Roast tomatoes for 12 minutes.
  5. Cut leek into thin slices (about 1 cup).
  6. Heat a pan to medium high and add 2 Tbsp. of oil then add in leeks, garlic and salt.
  7. Cook for about 5 minutes then add in kale and cook for another 3 minutes. Remove from heat.
  8. Next, whisk together eggs, cream and butter powder. Fold in chopped herbs.
  9. Decrease oven temperature to 375 degrees.
  10. Spray a quiche pan with coconut oil then put leek/kale mixture into pan, sprinkle in cheese, pour in egg mixture then top with Roma tomatoes.
  11. Cook for 35 minutes.
  12. Let cool before serving.
   

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