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Keto Quiche


This is a delicious versatile recipe.  It can be used with a crust, without a crust (I use it this way the most!). It can also be used for crepes! Change up the veggies and how they are done.  I’ve used raw veggies, roasted, sautéed and it always turns out great.  You can also change up the herbs.  Keep the base, change up the flavors.



**Quiche Juice**
1 c coconut milk
4 T hemp seeds
2 T Nutritional Yeast
7 eggs
1/2 tsp wine salt or other
1/2 tsp rosemary
1 tsp sage
Dash red pepper corns ground
1/4 c nut cheese (optional)

**Veggie Examples**
I would say approximately 1 cup of veggies
Any kind of tomatoes
Shiitake mushrooms


Oven 375 degrees – bake 45 minutes

Blend quiche juice

Grease pie plate with either ghee or coconut oil
Put veggies in the pie plate
When oven is ready, pull out middle shelf and put pie plate on the shelf
Pour quiche juice into the pie plate until just about full
Carefully slide shelf back in and close door for about 45 minutes.
You’ll know it’s done when a knife inserted into the middle comes out clean


Have fun with this recipe. 😀
If you have nut cheese you can do small drops of it on top after pouring in the quiche juice. Once the quiche has baked 10 minutes you can sprinkle things on top – for example a little bit more nutritional yeast, a bit of tomato sauce.

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Eggs
  • Method: Blend

Keywords: Breakfast Lunch Dinner Eggs Quiche Dairy-Free Gluten-Free Veggies Easy

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