When you’re preparing for a busy week…
A new way for eggs on keto, it only takes 10min to prep and will keep in the fridge, enough for two people for 2-3 days. A great Sunday recipe that you can grab for breakfast on that hectic Monday morning. The fresh spinach and grilled, marinated artichoke hearts make it especially delicious…..and did I mention the cheese??
Keto crustless quiche
Preheat the oven to 350 and grease a 9-inch pie baking dish. (To grease the baking dish, you can spray non-stick baking spray or rub butter all over the bottom and sides of the dish.)
Combine eggs, sour cream, heavy whipping cream, salt and pepper in a large mixing bowl. Whisk well, until all smooth.
Preheat a pan over medium heat and add some oil for cooking. Add spinach, cover, and let it cook down. Add chopped artichoke hearts and pressed garlic. Season with some salt and pepper. Mix and saute the veggies for a few minutes.
Slowly add cooked veggie mixture into the egg mixture, while stirring. Stir in 1 cup of shredded cheese.
Transfer the egg mixture into the prepared baking dish.
Sprinkle remaining shredded cheese over the top.
Bake for 40-45 minutes.