Keto Chorizo Quiche

Keto Chorizo Quiche Recipe!!! If you are being really strict with your diet, it’s almost full on carnivore. From thin sliced salami, the crust on this recipe is made!! On the edges, it bakes to a part crispy crust with has a delightful texture and taste. It holds up as a crust(nicely) too! When I purchased a circular package of salami, I got the idea for the salami as a crust. From the strangest places, it’s funny how we get new ideas.

In this recipe, the chorizo is perfect too! To this quiche recipe, Chorizo has so much flavor that it needs very little added.

In a 9 inch pie pan, we made this and it filled it perfectly.

Keto Chorizo Quiche Recipe Ingredients

When using a 9 inch pie pan, makes EIGHT large slices of quiche.

6 eggs
1 cup half and half

(Monterey jack and Colby mix) 1 1/2 cups shredded cheese
1 tsp Italian seasoning blend
1 tsp garlic powder

ONE tsp onion powder
Thin sliced salami
8 oz chorizo

4 oz feta cheese
Basil for the topping

PREP TIME 5 mins
COOK TIME 45 mins
COURSE Breakfast
CUISINE American
SERVINGS 8 slices
CALORIES 206

EQUIPMENT

9 inch pie pan

INGREDIENTS

6 eggs
1 cup half and half or 1/2 heavy cream and 1/2 water

(Monterey jack and Colby mix) 1 1/2 cups shredded cheese
1 tsp Italian seasoning blend
1 tsp garlic powder

ONE tsp onion powder
Thin sliced salami
8 oz chorizo

4 oz feta cheese
Basil for the topping

INSTRUCTIONS

Precook chorizo(then drain the grease).

Add eggs in a bowl(medium) and whip them up till fluffy. The fluffier the quiche, the more air incorporated in the eggs!
Add all of the seasonings, cheese, and half and half. Until all the ingredients are incorporated, mix well.
Use a pie pan(9 inch).

Around bottom, place thin sliced salami as the pie crust. Place more around the sides.
In the pie dish, pour the quiche mixture.
Top with crumbled prepared chorizo and feta cheese. Some of the chorizo will sink to the bottom(that’s okay).

For about 40 to 45 minutes, until the center of the egg mixture if fully cooked by doing a toothpick test, bake it at 350 degrees.
Into strips, cut your basil. I usually roll up a few leaves of basil and to cut thin strips from the roll, use a knife.
Just before serving, top with fresh cut basil.

Serve warm and enjoy!
If you plan to eat this as leftovers then reheat slices in the microwave as needed. Because the flavors really settle in after a day or two, it’s amazing as leftovers!