Learn how to make a Crustless Quiche, low-carb and keto and how to create a filling, high-protein meal in just 20 minutes.
Equipment
- Convection oven
Ingredients
- 2 large eggs approx. 4.5 oz or 130g
- 3 tbsp Cottage cheese Can be substituted with Quark, Greek yogurt, or Cream cheese
- ½ cup ground almonds Almond flour
- ¼ tsp sea salt
- ¼ tsp dried oregano
- ¼ tsp dried thyme
- 1 pinch freshly ground black pepper
- 2 oz smoked bacon strips approx. 60g, chopped
Instructions
In a medium mixing bowl, beat the eggs until well combined. Whisk in the cottage cheese until the mixture is smooth.
Add the ground almonds to the egg mixture and stir until a thick, uniform batter forms.
Add the sea salt, dried oregano, dried thyme, and black pepper. Mix well to ensure the spices are evenly distributed.
Set your oven to 350°F (180°C).
Pour the mixture into a baking dish. A standard 9x5 inch loaf pan (plum cake mold) works well. Note that because this recipe uses a small amount of batter, it will only cover the bottom of the pan, resulting in a thin, dense crust-like thickness.
Once the batter is spread evenly in the mold, distribute the smoked bacon strips across the entire surface.
Place in the center of the oven and bake at 350°F for approximately 20 minutes, or until the center is firm and the edges are lightly golden.
Allow the quiche to cool slightly before slicing. This keto-friendly "dough" is healthy, delicious, and highly satiating.
