Having fun in my KETO kitchen mixing up a German Quiche Lorraine using the ingredients available to me in Mexico. Mixing up cheese from Chihuahua and a great Seasoned Panela from a Deli in Guadalajara, Mexico. Challenged a few KETO KOOKS in Mexico to make up a recipe using what ingredients are in their casa cupboards.
INGREDIENTS FOR CRUST: Pre-heat oven 170c/340f
2 cup almond MEAL
3 tbls butter
1 pinch salt
2 pinch pepper
INGREDIENTS FOR FILLING:
½ brown onion diced
¾ cup grated cheese
1/4 cup bacon bits
1 cup sour cream
½ cup heavy whip cream
1 can Costco shredded chicken or REAL chicken shredded
1 tsp horseradish/Dijon mustard
½ tsp Stevia
1) Mix dry with melted butter and egg to make crust. Press mixture into a PAM sprayed quiche dish. Spread over base of pan. Use fork to make holes in crust to prevent bubbling.
2) Bake the crust for 12 minutes. Remove from oven set aside.
3) FILLING: sauté diced bacon, one can COSTCO chicken, onion over medium heat in 2 tbsp bacon drippings til onion is translucent. Spread onion mixture evenly over crust. 4) Large bowl mix 3 eggs, HWC, mustard, ½ tsp Stevia with blender. Gently pour atop onion mixture. Drizzle grated cheese of your choice over top. Place quiche back in oven for 30 minutes.
ONE slice: Fat 46 g, Net carb 4g, Protein 16g, Calories 519