Low carb and delicious quiche!
I got the $13 ketone body test strips, and today at lunchtime, I tested. “Trace”. Really. I was not impressed. I’ve been working hard at this, I’ve been good …haven’t I ? Maybe there’s a best time to test , like first thing in the morning? I tried again when I got home from work and the results were better- I’d moved to moderate. Nothing close to purple, but almost not so tan anymore. Still, I was expecting purple, I really was.
I had yet another salad for lunch, and I was just about ready to stomp all over some lettuce heads in the produce department as I walked by. ( I work at a grocery store) It was a lovely dream. As I was just about to leave work and drive home, I began dreading the idea of another night of grilled chicken strips and a few green beans. Then I remembered almond flour. At only 3 grams of net carb per 1/4 cup, it would make the perfect ‘crust’ for a quiche. I love quiche anytime, but it really sounded good for dinner tonight. Here’s how it goes, and the carb count, estimated with a good deal of accuracy…
- 2 cups spinach
- 2 tblsp butter- clarify in microwave, to saute the spinach. 2 more tblsp. for the almond flour crust.
- 6 lg eggs
- 1/2 C almond flour
- 1/3 C Mexican or other grated cheese
- 5 strips bacon
- 1/3 C whipped cream cheese
- 1/4 C frozen or fresh mushroom, 1/4 C bell pepper. (optional on both, I just like the flavor)
*onion powder to taste, along with salt/seasoning to taste
Prepare quiche crust with 1/2 cup of almond flour and butter. soften the butter slightly at room temp., or zap for 12 seconds in the microwave. Use a fork or pasty cutter to cut the butter in to the almond flour, and mash this thinly into the pie pan. I do not bring the almond flour up onto the sides of the pan, because I don’t want to add that extra carb or 3 to my meal, but you certainly can do this if you wish.
Into a preheated 375 f oven, allow that crust to brown, empty, for about 7-8 minutes, just to toast slightly.
Start by beating just your eggs: then fold in the cheese, spices, spinach, extra veggies, microwaved and chopped bacon, ( or real bacon bits) and cream cheese. Pour into your prepared ‘crust’. Cook about 30-35 minutes at 375. If you add a lot of veggies, try cooling the oven to 350 instead and go a little longer so the center cooks before the top overbrowns.
Yum? Yes!
carbs in WHOLE quiche crust- 6. Cut the quiche into 6 pieces, and 1 piece has 1 g carbohydrate per serving. Now, spinach has 1 gram per serving. All of the cheese combined has about 3. My best guess is that the entire quiche has 12 grams of carbs, so 2-3 grams per piece, depending on how much and which veggies you added in addition to the spinach.
Enjoy!
This is sooo good! I can barely believe I just made it up as I went, too. Quite delightful, if I do say so myself, and I do.
Thanks for the recipe idea. I might try a variation on this today if I have the time. 8 years of doing this and I *still* wonder ‘what the heck am I going to eat?’ at times.
As to the ketosis, I think the color of the test strip is irrelevant. Either you are or you’re not, in my opinion. The intensity of the color might be more of an indication of how hydrated or dehydrated you are.
Hmm, good to know. This morning it was at “small”, and I also realized that this time around, the first three days I was still eating stage 2 foods, so I am going to have to adjust my expectations. This should really be my day nine, but not in writing.
This looks soooo yummy! I’m going to try it for sure!
Thanks! It might be my lunch today! I will need to pair it with green beans, though . I need a bit more veggie matter to make it work. Now, to stop thinking about food so much. Other things to do today, like go take care of my mom and some housecleaning!
Yummy! i love Quiche
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OK. Basically, you can take 2 pkgs Philly cream cheese, Splenda to taste, 3 eggs, and vanilla- 1 tsp is fine, about 1/4 c lemon juice and grate a bit of lemon juice in it, too. Don’t mix anything yet. I love almond flour/butter crust because they are low carb and yummy. First thing you do is get your Philly to ROOM temp. Mix it, and your 3/4 cup Splenda in a stad mixer if available for at least 6 minutes on medium. Add your eggs one at a time, keep that mixer going and give it time to incorporate each egg before adding the next. Let it mix. Add the lemon juice, vanilla, zest. Pour this into your pre-browned almond crust. Use springform all you want , but I prefer a pie pan , which I sit in a pan of water. Put it in a hot 375 oven for 25 minutes. Turn the oven off, let it sit for 10 mins. Crack open the oven and let it sit for another few minutes or until top is browned. Let it cool on the counter, take it from the water pan. I used a cheese slicer to take the browned top off. Viola! Yes, it’s low carb. Does that mean eat 1/2 in one night? Sadly, no. The easier no -bake version is this. Get a box of Knox gelatine. Follow the directions on the box, but use the almond crust and Splenda, or Stevia if you like. this is good, but not as rich as the other. I csn’t wait to make one! My last one wasn’t so good because I didn’t mix it long enough, didn’t get it to room temp, used one too many eggs, and used inferior cream cheese. Have fun. Also, Cook, Eat, Share has great looking low carb cheesecake recipes.
OK. Basically, you can take 2 pkgs Philly cream cheese, Splenda to taste, 3 eggs, and vanilla- 1 tsp is fine, about 1/4 c lemon juice and grate a bit of lemon juice in it, too. Don’t mix anything yet. I love almond flour/butter crust because they are low carb and yummy. First thing you do is get your Philly to ROOM temp. Mix it, and your 3/4 cup Splenda in a stand mixer if available for at least 6 minutes on medium. Add your eggs one at a time, keep that mixer going and give it time to incorporate each egg before adding the next. Let it mix. Add the lemon juice, vanilla, zest. Pour this into your pre-browned almond crust. Use springform all you want , but I prefer a pie pan , which I sit in a pan of water. Put it in a hot 375 oven for 25 minutes. Turn the oven off, let it sit for 10 mins. Crack open the oven and let it sit for another few minutes or until top is browned. Let it cool on the counter, take it from the water pan. I used a cheese slicer to take the browned top off. Viola! Yes, it’s low carb. Does that mean eat 1/2 in one night? Sadly, no. The easier no -bake version is this. Get a box of Knox gelatine. Follow the directions on the box, but use the almond crust and Splenda, or Stevia if you like. this is good, but not as rich as the other. I can’t wait to make one! My last one wasn’t so good because I didn’t mix it long enough, didn’t get it to room temp, used one too many eggs, and used inferior cream cheese. Have fun. Also, Cook, Eat, Share has great looking low carb cheesecake recipes.