Soups

Completely Keto Vegetable Quiche Lorraine




In the heart of a bustling city, where the urban landscape was punctuated with pockets of green spaces and community gardens, there lived a chef named Gabriella. Gabriella, a virtuoso of the ketogenic diet with a deep appreciation for the bounty of the earth, found her inspiration in the vibrant produce that the community gardens offered. It was here, among the rows of fresh vegetables and herbs, that Gabriella envisioned a dish that would embody the essence of the garden’s harvest while adhering to her ketogenic lifestyle. Thus, the idea for the Completely Keto Vegetable Quiche Lorraine was born.

With a basket full of freshly picked vegetables, Gabriella set to work in her kitchen, which was as welcoming as a warm embrace. She began by preparing the cauliflower and broccoli florets, zucchini, cherry tomatoes, and bell peppers, each vegetable carefully chosen for its color, texture, and flavor. Portabella mushrooms were added for their meaty texture, enriching the quiche with a depth of umami.

As she sautéed the vegetables with minced garlic in a drizzle of olive oil, the kitchen filled with a symphony of aromas that spoke of earth and sun. Fresh basil, chopped finely, was sprinkled over the vegetables, infusing them with its aromatic sweetness and a hint of peppery spice.

In a large bowl, Gabriella whisked together eggs and coconut milk, seasoned with Pink Himalayan Salt and black pepper, creating a custard that was both rich and light. The sautéed vegetables were then folded into the custard, their colors mingling like a palette of autumn hues.

Poured into a pie dish and baked until just set, Gabriella’s Completely Keto Vegetable Quiche Lorraine emerged from the oven as a masterpiece of flavors and textures. It was more than just a dish; it was a celebration of community, sustainability, and the ketogenic way of life.

Shared at gatherings in the community garden, where neighbors and friends came together to connect and share, the quiche became a symbol of Gabriella’s philosophy that food should nourish not only the body but also the soul. Through her Completely Keto Vegetable Quiche Lorraine, Gabriella reminded everyone that the most delicious meals are those that are made with care, shared with love, and enjoyed in good company.

Harlan Kilstein’s Completely Keto Vegetable Quiche Lorraine

Course: Soup
Cuisine: American
Servings: 8
Calories: 30 kcal
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Ingredients

  • 4 ounces of cauliflower florets in small pieces
  • 4 ounces broccoli florets in small pieces
  • 2 Zuchini cut in thin circles and in half
  • 3 Ounces whole cherry tomatoes
  • 1 Yellow bell pepper cut in small squares
  • 1 Red bell pepper cut in small squares
  • 5 Ounces portabella mushrooms chopped
  • 2 ounces fresh basil chopped finely
  • 1 Tsp Pink Himalayan Salt
  • 4 cloves Garlic minced
  • 1/2 Tsp black pepper
  • 10 Eggs with 1/2 cup coconut milk beaten together

Instructions

  1. Preheat Oven to 350
  2. Using a large Saute skillet put enough coconut oil to cover the bottom of the pan
  3. Put all ingredients except for the eggs and coconut milk into the pan and saute for about 10 minutes stirring every minute or so
  4. Grease a large round quiche pan with coconut oil
  5. Pour vegetable mixture into the quiche pan
  6. Gently pour egg and coconut milk mixture over the vegetables.
  7. Bake in oven for 25 minutes and eggs are not runny on top

Recipe Notes

Serves 6-8




Harlan Kilstein’s Completely Keto Vegetable Quiche Lorraine

Course: Soup
Cuisine: American
Servings: 8
Calories: 30 kcal
Print

Ingredients

  • 4 ounces of cauliflower florets in small pieces
  • 4 ounces broccoli florets in small pieces
  • 2 Zuchini cut in thin circles and in half
  • 3 Ounces whole cherry tomatoes
  • 1 Yellow bell pepper cut in small squares
  • 1 Red bell pepper cut in small squares
  • 5 Ounces portabella mushrooms chopped
  • 2 ounces fresh basil chopped finely
  • 1 Tsp Pink Himalayan Salt
  • 4 cloves Garlic minced
  • 1/2 Tsp black pepper
  • 10 Eggs with 1/2 cup coconut milk beaten together

Instructions

  1. Preheat Oven to 350
  2. Using a large Saute skillet put enough coconut oil to cover the bottom of the pan
  3. Put all ingredients except for the eggs and coconut milk into the pan and saute for about 10 minutes stirring every minute or so
  4. Grease a large round quiche pan with coconut oil
  5. Pour vegetable mixture into the quiche pan
  6. Gently pour egg and coconut milk mixture over the vegetables.
  7. Bake in oven for 25 minutes and eggs are not runny on top

Recipe Notes

Serves 6-8

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07/25/2024 05:18 am GMT
We may earn a commission if you make a purchase, at no additional cost to you.
We may earn a commission if you make a purchase, at no additional cost to you.

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