Keto Christmas Quiche
This Christmas quiche is rich with tangy cheese and a layer of sweet cranberry relish. This is a great option for the holiday season.
How to Make It
Step 1
Preheat the oven to 380 degrees Fahrenheit.
Step 2
Add the ground almonds, flax, butter and a pinch of salt and pepper to a food processor. Blend to form a chunky crumb.
Step 3
Add one of the eggs to the food processor and blend again until a dough forms.
Step 4
Press the dough into a loose bottom tart case – about 18cm wide. Prick the base of the pastry with a fork and loosely cover with foil. Transfer to the oven to bake for 10 minutes. Set aside to cool a little.
Step 5
Whilst the pastry is cooking, add the cream to a mixing bowl along with the remaining eggs and a pinch of salt and pepper. Beat well to combine.
Step 6
Add the grated cheddar, and crumble in the blue cheese and brie. Mix well.
Step 7
Spread the cranberry relish across the pastry base.
Step 8
Pour the cheese and egg mixture into the tart case.
Step 9
Reduce the oven to 360 degrees Fahrenheit and bake the quiche for 30-35 minutes until golden brown and cooked through. Set aside to cool a little before serving.
Ingredients
- Raw Egg Whole
4 medium
- Keto Cranberry Relish
3 servings
- Food Cupboard Home Baking Almonds Ground by Sainsbury’s
7 ounce
- Unsalted Butter
1 tablespoon
- Cheddar Cheese
1 cup, grated
- Heavy Cream
½ cup
- Brie Cheese
⅓ cup
- Blue Cheese
⅓ cup
- Natural Foods Flax Seed Meal by Now
¼ cup
- Salt, Sea Salt
¼ teaspoon
- Black Pepper
⅛ teaspoon