Biltong and Three Cheese Crustless Low Carb Quiche
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Biltong and Three Cheese Crustless Low Carb Quiche
Rated 5.0 stars by 1 users
Category
Biltong
Cuisine
British
Servings
6
Prep Time
30 minutes
Cook Time
30 minutes
This quiche is easy to make and comes out light and fluffy. It is full of flavour and can be enjoyed hot or cold.
TOBC Team
Ingredients
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15ml butter or coconut oil.
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1 cup mushrooms - washed & sliced.
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1 Onion - Chopped
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5 Egg Whites
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5 Whole Eggs
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1 cup heavy cream
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15ml Coconut flour
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Salt & Pepper to taste
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1/2 cup (60g) Mozerella Cheese - grated
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1/2 cup (60g) Cheddar Cheese - grated
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80 - 100g Biltong, sliced.
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2 Stalks Spring Onion - chopped
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8 Cherry tomatoes - halved or quartered
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60g Feta Cheese, cubed.
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30g Original Biltng
Directions
Preheat oven to 180C.
In a medium heat pan, melt butter or coconut oil, and soften onions and mushrooms and then cook till mushrooms are slightly browned and onions soft and translucent.
In a large bowl, add your 5 egg whites and whip till frothy. Add 5 whole eggs to the egg white and whisk together to combine. Add salt, pepper, flour and cream and combine.
Add in cooked mushroom and onion, cheddar cheese, mozerella cheese and biltong and stir till mixed in.
Pour contents into a deep greased oven proof 23 - 30cm quiche casserole dish.
Decorate the top of the mixture with cherry tomatoes, chives and feta.
Bake for 45minutes. Set aside to cool and serve hot or cold with salad.
Recipe Video
Recipe Note
Variants: Add or substitute with asparagus, spinach, bacon or ham.
