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Cracker-Crusted Keto Quiche

September 02, 2020 | by Parker Ewing
Cracker-Crusted Keto Quiche

 

Quiche might very well be the most underrated breakfast out there. It's fluffy, filling, and has that feeling of dining in a quaint French bakery. More quiche, s'il vous plaît? 

There's no need, however, to limit the classic quiche to just a morning munch. Quiche makes an amazing lunch, dinner, and afternoon snack, too. Plus, our cracker-crust quiche has all the makings for a well-rounded keto meal: high in good fats, low in carbs, and packed with meats and veggies to fuel your body from dawn to dusk. 

So, whether you’re looking for a quick, crowd-pleasing recipe, or just need to use up what’s in the fridge... it’s quiche time, baby! 

For the written recipe, keep scrolling down. For the video tutorial, look no further...

 

Cracker-Crusted Keto Quiche

Servings: 8 

Net-carb count: 2 net carbs per serving

Time: 1 hour 30 minutes

Ingredients:

Crust

 

Filling

  • 5 eggs
  • 1/2 cup heavy cream
  • 3/4 cup milk of choice
  • 1/4 teaspoon pepper
  • Fillings of choice. Try mixing in pre-cooked meats like sausage or bacon or sautéed veggies like mushrooms and bell peppers. Or top with fresh spinach and a layer with cheese! Gruyere is great for quiches (and your carb-count).

    Directions:

    1. Preheat oven to 375 degrees.
    2. Use a rolling pin to smush the crackers to fine crumbs. Tip: Put them in a plastic bag to prevent crumb explosions! 
    3. Mix together the cracker crumbs, 1 egg, and ¼ cup melted butter.
    4. Press the mixture into the base of a 9-inch pie plate and spread it evenly on the base and around the sides. Use a fork to prick holes across the bottom.
    5. Bake the base for 12 minutes. Remove from the oven and set aside.
    6. Now time for some filling fun! Use a mixer or whisk to combine the 5 eggs, ½ cup heavy cream, ¾ cup milk-of-choice, ¼ teaspoon salt, and ¼ teaspoon pepper. Combine well until frothy.
    7. Stir in your fillings of-choice. 
    8. Spread the filling on the bottom of the pie crust. Pour the egg mixture on top. Bake at 350 degrees for 30-35 minutes, or until the quiche stops jiggling when moved.
    9. Allow to cool for about 20 minutes to room temperature. Serve warm, cold, or room temp. 

     

     

    Hip hip hooray, it’s a quiche party all day! If you whip up this delicious recipe, pretty please share your mouthwatering photos with us at @EatFatSnax or info@fatsnax.com. We'd love to see your crackers in-action! 🎉