I love recipes that are flexible. Give me one recipe that I can make a dozen different ways. It’s easier to keep the right ingredients on hand, saves me time, and everyone stays happy because they can top it their own way.

I also enjoy a basic recipe because eating Keto, I can decide where I get my macros. I can eat this quiche very basic and leave room for a low-carb dessert tonight, or I can smother it with cheese and bacon and have a more substantial breakfast. With a net carb load of only 2.2 grams, there is plenty of room for exploring toppings, or you can have two pieces if you feel very hungry! It is moist, slightly savory, and keeps well in the fridge for several day.

Even my kids like this quiche recipe, so we consider it a keeper. Beginning the day with a high protein, low-carb breakfast keeps us satisfied longer, moods are more stable, and we are able to “keep on keeping on” with the tasks in front of us.

(I know this picture is not a ribbon winner. It’s going to be that way for a while! My phone camera is my best camera, and it is broken. 😦 I’m using the camera on the other side, and lets just say it is kind of like learning to drive backward.)

Low-Carb Cauliflower Quiche by Linda

• 1 cup almond flour
• 1 TBS coconut flour
• 1 TBS egg-white protein
• 1 tsp salt
• 1/2 tsp baking soda
• 1/2 tsp garlic powder
• 1 tsp apple cider vinegar (OR 1/2 tsp cream of tartar)
• 15-16 ounces of cooked, riced cauliflower
• 8 eggs

Preheat oven to 400 degrees. Place pie pan or 12 inch cast iron skillet in the oven to begin heating up.

Combine dry ingredients in a large bowl. Whisk eggs and add together with cooked, riced cauliflower (and ACV) to the dry ingredients. Mix well.

Remove pan from oven and grease with butter or lard. Pour quiche batter into the pan and bake for 18-22 minutes. Quiche should be golden and firm in the center. Cool for a few minutes and then cut into 8 pieces.

Serve with creativity!

Themes to Consider:

Macros are calculated using Cronometer.com.