Keto Quiche

I've been looking for a Keto quiche recipe for ages which has a base. I gave this one from Diet Dr a try today and we are really pleased with the results. Half of it has disappeared very quickly. I'm hoping I'll have some left to try cold.

Today I used a few veges from the fridge and some smoked salmon which needed using up. I can imagine it with bacon and tomato...or whatever is in the fridge. It bakes for nearly an hour so the onion an dcapscium I added raw cooked really nicely.
The original recipe can be found here.

I was a bit relaxed with measurements and had to substitute parmesan with mozzarella. It was still great!

This is a make again recipe. It will be great when I go back to work.

Ingredients

Crust

• 340 grams cauliflower florets, riced
• 85 grams. parmesan cheese, grated
• 1 large egg
• ½ tsp salt
• ¼ tsp ground black pepper

Filling

• 170 Grams. smoked deli ham, cubed or diced
• 115 grams cheddar cheese, shredded
• 5 large eggs
• ¹⁄3 cup heavy whipping cream
• 2 garlic cloves, minced
• salt and pepper

Instructions

Crust

1. Place the riced cauliflower in a microwave safe bowl and cover tightly with plastic wrap. Cook on high for 8 to 10 minutes, until very soft. Set a tea towel in a sieve in the sink and drain the cauliflower through the tea towel.
2. Once cool enough to handle, gather the ends of the tea towel together and squeeze out as much liquid from the cauliflower as possible. Transfer to a large bowl and preheat the oven to 350°F (175°C).
3. Stir in the parmesan, egg, salt, and pepper until well combined. Grease a glass or ceramic pie plate and press the cauliflower mixture into the bottom and up the sides. Bake 10-15 minutes, until just firm to the touch.

Filling

1. Maintain oven heat at 350°F (175°C) and scatter the ham and cheese over the bottom of the crust.
2. In a large bowl, whisk together the eggs, cream, and garlic until well combined. Season lightly with salt and pepper and pour into the crust.
3. Bake 45 to 50 minutes, until the center of the quiche is just set. Remove and let cool 15 minutes before serving.

Baked Breakfast Eggs

Our chickens are all back laying which means some days we get 4 eggs. Their eggs are a beautiful colour with a bright yellow yolk. They poach beautifully. I came across this recipe as I was looking for an alternative to our usual bacon and poached eggs for Sunday morning breakfast.
They came out really nicely although I used two eggs and they needed a lot longer to cook. Probably more like 20-25 minutes
I used ham from a ham leg we are working our way through, so was able to slice to size easily.
This recipe would be great when making breakfast for a large number of people. The preparing of the ramekins, bacon/ham and tomato could easily be done the night before. 
I didn't have fresh basil, but added lots of salt and pepper instead which worked well.

Ingredients

4 tsp	Butter
4 slices	Streaky bacon, or parma ham
8 slices	Tomatoes
8 leaves	Basil
8	Eggs
8 Tbsp	Cream
¼ cup	Cheese, parmesan, goat, or cheddar

Directions

1. Grease each ramekin with the butter.
2. Preheat the oven to 180C. Line the ramekins with the bacon or ham. Put slices of tomato in the bottom with the basil leaves.
3. Crack in the eggs then add the cream and season with salt and pepper. Top with cheese, if desired, then bake for 15 minutes or until the whites have set.
4. Serve with hot buttered toast.

Bacon and Egg Pie

Our chickens supply us with 3 eggs most days. This means we sometimes need to find ways to use them up. This recipe comes from my original Wild Yeast and Sugar Pie Blog. I don't always make such a big recipe.

Bacon and Egg Pie

3 sheets (450g) ready-rolled savoury shortcrust pastry

250g streaky bacon, cut into 2cm pieces (or 1 pack)

2 medium potatoes, peeled, cooked and thinly sliced

3 tbsp soft herbs (eg parsley, basil, chives or spring onion tops), chopped

14 eggs

3/4 cup milk

1 tsp salt ground black pepper

optional - chopped small...capscium, tomato, spring onion

Preheat oven to 200C/400F.

Place a flat baking tray in the oven to heat - the pie will sit on this, and the heat will help it to crisp.

Cut a piece of baking paper to fit a 40 x 30cm (16 x 12 inch) baking dish or roasting pan. It should cover the base and reach about 3-4cm (1ý-1ý inches) up the sides.

Remove the baking paper from the baking dish or roasting pan and lay it flat on your bench.

Dust it with a little flour and lay 2 pastry sheets on top.

Join the pastry sheets by pressing them together firmly with a small overlap. Roll out the pastry to thinly cover the paper.

Lift the paper with the pastry and lay into the baking dish or roasting pan, covering the base and 3-4cm (1 1/4-1 1/2 inches) up the sides.

Sprinkle the bacon over the pastry.

Top with the slices of potato and sprinkle with the herbs.

Break 8 whole eggs over the top. In a mixing bowl, lightly whisk the remaining 6 eggs with the milk, salt and pepper.

Pour this evenly over the whole eggs.

Roll out the remaining sheet of pastry very thinly and cut it into narrow strips. Arrange the strips in a lattice pattern on top of the pie, trimming off any excess.

Place the prepared pie on top of the heated baking tray and bake for 12-15 minutes until the pastry is starting to puff and turn golden.

Reduce the heat to 180C/350F and bake until the pastry is golden and cooked through on the base (this should take a further 35-40 minutes).

Serve warm or at room temperature with a salad and pickles or chutney.

It will keep in a covered container in the fridge for 2-3 days.