This quiche is so decadent. It has a delicious crust that can be used for pie as well, just add a little sweetener and a little vanilla extract. The filling is versatile. You could add any meat or veggies that you wish. You can make it with or without the crust. I recommend using bacon grease or butter to grease the pie dish.
- 1-1/2 Cups Almond Flour
- 1/4 Cup Melted Butter
- 1/4 tsp Salt
- 1 Egg
Mix all together and press into a 9” pie plate. Bake in a preheated 350 degree oven for 10 minutes. The crust will be partially baked.
- 10 oz Chorizo
- 1/4 Cup Diced Onion
- 6 Eggs Beaten
- 1/2 Cup Heavy Cream
- 6oz Cheese I used Pepper Jack
- Salt & Pepper to taste
Sauté onions in butter, add chorizo and cook through. Add Chorizo & onions to partially baked pie crust. Pour cream into eggs and beat along with salt and pepper. Pour over chorizo then top with cheese. Bake at 350 degrees for 30-35 minutes. The edges should be firm and the center should be just a little bit jiggly. The crustless quiche takes about 24 minutes.
Let it cool down and set them serve.
1 Slice With Crust
1 Slice Without Crust
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