Description
This cheese and tomato quiche is a delicious keto-friendly, gluten-free, and high-fat breakfast option! Loaded with cheddar cheese, fresh tomatoes, and eggs, it’s a savory dish that keeps you full and satisfied while staying low in carbs. Perfect for meal prep or freezing for later!
Ingredients
Units
Scale
- 2 cups cheddar cheese, grated
- 12 large eggs
- 1/2 cup cream cheese
- 12 tbsp butter, melted
- 1 medium or 2 small tomatoes, chopped
- 1/4 cup onion, chopped
- 1/8 tsp thyme
- 1/4 tsp dried parsley
- Salt & black pepper, to taste
Instructions
- Prepare the Baking Dish:
- Preheat the oven to 325°F (163°C).
- Spread 1.5 cups of cheddar cheese evenly in an 8”x12” baking dish.
- Prepare the Egg Mixture:
- Melt the butter in a microwave.
- In a food processor, combine eggs, cream cheese, chopped tomatoes, onion, thyme, parsley, salt, and black pepper. Blend until smooth.
- If you don’t have a food processor, whisk the eggs and cream cheese in a bowl, then stir in the tomatoes, onions, and seasonings.
- Incorporate the Butter:
- Slowly pour the melted butter into the mixture while blending or whisking to combine.
- Assemble the Quiche:
- Pour the egg mixture over the cheese layer in the baking dish.
- Sprinkle the remaining 1/2 cup of cheddar cheese on top.
- Bake:
- Bake at 325°F (163°C) for 45 minutes until the quiche is fully set on the outside but slightly jiggly in the center.
- Cool and Serve:
- Allow the quiche to cool before slicing.
- Freezer-friendly: Store leftovers in an airtight container or freeze for later!
Nutrition
- Serving Size: 1 slice
- Calories: 573
- Sugar: 2g
- Sodium: 600mg
- Fat: 52g
- Saturated Fat: 30g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4.6g
- Fiber: 0.5g
- Protein: 23g
- Cholesterol: 385mg