Easy Egg Fast Quiche

About

If you’re a beginner to egg fast recipes for Keto diets, this is an easy recipe you can test out! A simple quiche is made with eggs, cream cheese, and a little butter. A sprinkle of cheddar cheese in each slice adds an extra savory flavor you might be craving. Refer to this recipe as a base recipe, and use your discretion to substitute or add any ingredients as you become more comfortable with your egg fast diet. You can substitute the cheese with other full-fat cheeses and incorporate spices to change the flavor. This is also an excellent beginner recipe for meal prepping. The original recipe here already makes 8 servings of quiche, so you can slice, store, and refrigerate your portions. Keto and egg fast recipes are meant to be simple, so don’t complicate your cooking!

What Else Can I Include With My Quiche?

If you’re looking to include a little more fat in this meal, you have a couple of options. The easiest solution would be to include a high-fat sauce or condiment with the quiche. If you enjoy eating savory quiche with a dollop of sour cream or Greek yogurt, you may do so. Carb Manager has multiple Keto sauce recipes to use on an egg fast diet. A Hollandaise or cheese sauce made with heavy cream will add the extra fat your need per serving.

Why Do I Have To Eat Even When I’m Not Hungry?

One of the rules when making Keto egg fast recipes is that you have to eat every few hours, regardless if you’re feeling full. High-fat meals can be very satiating, but it’s important to start training your body to use the fat as fuel instead of triggering you to crave carbohydrates and sugar. Sometimes you may not be hungry, or you may just be tired of eating eggs, but the egg fast diet is a very short-term diet that’s meant to kickstart your ketosis. Stick it out, and keep your body fueled on healthy fats before you get hungry.

Ingredients

1 cup, shredded cheddar cheese
8 large raw egg
2 oz cream cheese
2 tablespoon butter, unsalted
½ cup, shredded cheddar cheese, natural

Instructions

Turn on an oven to preheat to 375 degrees, and spray a standard 9-inch pie dish with pan spray. Spread out the first amount of shredded cheese in the bottom of the pan and set the pan aside. Next, turn to your food processor or a powerful blender, and combine all the eggs and cream cheese until the cream cheese breaks up. You may pull the cream cheese out in advance to soften before blending. Use a ‘pulse’ setting to control the liquid from escaping your appliance.
Next, melt the butter quickly in a microwave or over your stovetop. With your food processor or blender on, gently pour the warm butter into the egg batter until the batter is fully blended. The food processor must be on while you mix in the melted butter, or else the heat will cook the eggs. Once the batter is blended and a little frothy, slowly pour it into your pie dish over the shredded cheese. Don’t tap the dish, but let the batter settle as any air bubbles rise to the top.
Sprinkle the final amount of cheddar over the top of the quiche batter. Carefully place the pie dish in your oven and bake for just 8 minutes. Then, while leaving the dish in the oven, reduce the heat to 325 degrees. Cook for another 30 minutes or until the quiche has a golden top and a toothpick test comes out clean. Your quiche will rise during baking, so allow the quiche to settle and cool before cutting into slices for serving.