MINI KETO QUICHE

These mini keto quiche are simply delicious and they are an anytime-snack. You can have them as breakfast, take them on picnics, make a part of lunch or dinner. Eggs and cheese are the main ingredients.

INGREDIENTS

9 eggs

2 cups of shredded cheddar cheese

1/2 cup of heavy cream

1 red onion finely chopped

1 teaspoon of garlic paste

1-2 jalapeno or serrano finely chopped (optional)

1/2 cup of sun dried tomatoes sliced

1 whole zucchini grated (or two whole cups of finely chopped or grated vegetable of your choice)

1 teaspoon of cumin powder

1 teaspoon black pepper powder ( adjust to your taste)

1 teaspoon of turmeric powder

salt to taste

2 tablespoons of butter and 2 tablespoons of oil

PREPARATION

Preheat oven to 350 degrees.

Prepare a 12 tin muffin pan by spraying cooking oil or smearing some oil into each of the 12 tins.

Keep a pan on medium heat and add the oil and butter and sauté the onion and serrano till they become translucent. Add the garlic paste and fry till it is fully cooked and browned. Now add the grated zucchini or any other vegetable of your choice and sauté with the onions till they lose their water. Remove from heat.

Now add the salt turmeric powder, cumin powder, pepper powder and the sliced sun dried tomatoes and allow this mixture to cool.

In a large bowl beat the eggs and add the cream and grated cheese to the eggs and mix well with a spatula. To this add the cooled vegetable mixture and mix well.

Pour the mixture into the oiled muffin tins and place in the preheated oven for 40 – 45 minutes.

Remove from the oven and enjoy. You can store it in the fridge in plastic containers and when you need it heat in the toaster oven at 400 degrees for 5 minutes.

Notes: If you are using a loaf pan instead of a muffin tin. Prepare the loaf pan with oil or a parchment paper. Pour into the loaf pan and place in 350 degree preheated oven for 1 hour. Test with a tooth pick to the center for doneness. Allow to cool and remove with the parchment paper from the loaf pan and slice the quiche loaf and place in airtight plastic containers in the fridge.