Broccoli and cheese quiche cups recipe

June 1, 2018

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This is such an easy recipe and a great keto meal. If I am in a hurry this is one of my backup meals. On eggs, I am pretty picky and do try to get free range chicken eggs. Everything else is organic or pasture raised. For  toppings I usually will add some sour cream, salsa, and some guacamole. Enjoy ! 

INGREDIENTS

1 1/2 cups cooked broccoli florets, chopped small. I use frozen organic broccoli
5 large eggs
¾ cup heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup shredded cheese ( I like sharp cheddar)
½ teaspoon minced garlic
4 oz organic sliced mushrooms(canned)
4 ramekins

INSTRUCTIONS

Preheat the oven to 350F.
Microwave the frozen broccoli florets for 3 minutes. Drain, blot dry. Chop up the broccoli and mushrooms.
Butter the ramekins. Set aside.
In a large bowl, whisk together the eggs, cream, salt, and pepper. Stir in the cheese and broccoli/mushroom mixture.
Ladle the egg mixture evenly into the ramekins.
Bake at 350F for 35 to 40 minutes, until golden brown.

Lowering your insulin resistance is key to getting your health under control. There is no processed food in this recipe which will help you with that. The Loveland Medical Clinic teaches low carb and keto and if you are interested click the bar below. You can see some of our other recipes here. Here is our Thai coconut shrimp recipe.