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3 large eggs
1 cup organic milk
½ cup organic cream (heavy)
¼ tsp ground pepper
1 tsp salt
¼ tsp paprika
½ tsp dried chives
In a bowl, mix all ingredients well with a whisker.
For egg-only Quiche, pour into the crust.
(See Almond Flour Crust recipe - https://www.drberg.com/blog/low-carb-pie-crust)
Bake at 350 for 30-40 minutes, until quiche is set, and does not jiggle when moved.
If you are adding ingredients like cheese, meats, or veggies –
Cook/sauté the meat/fish and veggies. Put these ingredients into the crust, cheese first, then the other. Use about a cup of cheese and ½ to 1 cup of meat/fish/veggie.
Then add enough egg mixture to fill just below the top of the crust.
Hold onto the remaining egg mixture which is to be used in another quiche. (Or put into a greased ramekin and bake for a mini quiche!)
Bake, also, at 350 for 30-40 minutes.
NOTE: The deeper your pie plate, the longer you need to bake it. The key is to wait until the quiche is firm and only slightly brown on top.
Use foil over the whole quiche if it’s browned nicely but you need to cook it longer. This will prevent overbrowning. To prevent burning of the crust, you can use a handy dandy crust cover if you have one. Otherwise, you can just foil the crust.