Keto Crustless Quiche Lorraine | 1g NET CARB |From Burnt to Beautiful | Kitchen Disaster

Serves 6
So I burned my beautiful Crustless Quiche Lorraine and show you how I fixed it. Tasted really delicious and decadent. You can enjoy it on its own, or over a slice of low carb bread, wrap it burrito style or even in a wrap with some lettuce.
Nutritional Information per Serving by Carb Manager:
Cal: 264| Net Carb: 1g | Fibre: 1g | Total Carbs: 2g | Fat: 23g | Protein: 13g
Ingredients:
5 Large Eggs
1 cup HWC
¼ tsp Salt
½ tsp Black Pepper
100g Prosciutto/Bacon
1 cup Cheddar, grated
1 green Onion
METHOD: For the best results please follow the tutorial provided in the video.
Revised oven temperature is 250F/120C and the cooking time is 20 to 30 minutes max
Keeps in the fridge for 5 days, freezer 3 months (cool then store in an airtight container or covered in cling wrap).
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Copyright © 2021 Cook with Mel. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Disclaimer: Please note I am not a medical or nutritional professional, I am simply sharing keto recipes I have found worth sharing, not only my own, but others too. The nutrition information I provide is calculated using the app My Fitness Pal, however you should be calculating this on your own as nutrition does differ between brands.
#ketoquiche #lowcarbquiche #1carbrecipes #kitchendisaster #lchfdiet
Keto Crustless Quiche Lorraine | 1g NET CARB |From Burnt to Beautiful | Kitchen Disaster

[@KetoCookbooksCorner]

*It's so convenient to enjoy a quiche without the extra carbs from the crust.*

[@CookwithMel1]

Thank you so much 💓

[@gpinkard]

Made this quiche and it is delicious. Thank you!

[@CookwithMel1]

Thanks Gerie...happy you liked it! 👍 😊❤

[@hayleev8059]

Fabulous! Very nice looking Quiche Lorraine.

[@mrs.henderson7602]

Your adjustment to this recipe was right on, perfect 👍

[@CookwithMel1]

Thanks so much ❤️❤️❤️

[@robertafrank508]

It wasnt burnt too bad...I would have still eaten that lol

[@CookwithMel1]

Lol!!!

[@ravisubasinghe8031]

Good job on saving the recipe.. 👍👍 Everybody do mistakes, no body perfect.. 👍👍👍 Your recipies are always great.... 👩‍🍳👩‍🍳👍👍👍👍👍

[@CookwithMel1]

Thanks Ravi. Its been a long time I burned anything lolol

[@ravisubasinghe8031]

@@CookwithMel1 lot of videos in this week, very impressive.. 👍👍👍

[@CookwithMel1]

@@ravisubasinghe8031 every day :)

[@ravisubasinghe8031]

@@CookwithMel1 Great.. 👍👍👍

[@charlottefaris7929]

My family loves quiche.

[@CookwithMel1]

Mmmm mine too!

[@ellenfrank2701]

It really looks good I’ll make it when I get home full 3 days on ketoi I’ve lost 2.1 from the 7th just cooking and following yr cooking Thanku so much

[@CookwithMel1]

That is alot.of weight in 3days. Really awesome to hear

[@snow40741]

I like the use of prosciutto I am definitely going to try it this way...it looks so good!

[@CookwithMel1]

Thanks so much, I hope you enjoy it ❤️

[@mrs.henderson7602]

My favorite 🤩 😘

[@CookwithMel1]

I love this one too ❤️

[@anjanlamichhane2123]

Beautiful....

[@CookwithMel1]

Thanks so much

[@silvertree3181]

Looked for a uncomplicated quiche(this is my first try). I went ahead and layered my pie dish with Genoa salami, added everything, as per recipe, topped with shredded Gruyère cheese and bacon crumbles. I honestly didn’t expect it to be so flavorful ( because it’s me 😛doing the dish). I did the first 30 minutes at 250, but bumped it up to 300 degrees for the last 10 minutes or so ( I wanted the top to brown a bit). Perfection 🥰. Even my honey said it was good. Thank you Mel! 🫶

[@CookwithMel1]

You sound like an amazing cook! I'm so happy your honey loved it. Honestly it's the best quiche I've ever had and I love that you added bacon bits and salami. You're most welcome thanks for sharing your experience with this recipe ❤️❤️❤️

[@albertnortje4064]

Mel, if you cook the mixture in a 12 non-stick muffin tray you have more cooking control, less risk of sticking. Also, they are bite sized and you can store them in the fridge as you need them.

[@CookwithMel1]

Thanks so much Albert. That's a great tip 👍

[@wbrown3829]

Looked lovely but would have been nice to see you take it out of pan and show the inside, or even tasting. Wondering how easy it came out without any buttering of the dish?

[@CookwithMel1]

Thanks so much. I missed alot being a new youtuber back then. I would love to make the video again one day as this is delicious and easy to remove 😊😊😊

[@patriciabeetschen1329]

Mel, mine was not done doing 250 F. For 20 minutes so I’m putting it back in the oven for another 10 but I have my doubts that it is going to cook right. I’ll let you know.

[@CookwithMel1]

I think our ovens are different. I find when that's the case people need double the baking time. I'm so sorry for the inconvenience

[@patriciabeetschen1329]

@@CookwithMel1 no inconvenience at all, for the last 20 minutes I raised the temp to 300 F and it finally got done in the center. Tastes delicious!

[@patriciabeetschen1329]

I thought you were not supposed to add raw meat (eggs) to already cooked food and recook? I’m not being snarky.. I love your recipes!

[@CookwithMel1]

Oh Patricia you made me laugh. I'm clearly still alive so from personal experience that doesn't sound right to me 😂

[@peteeva2929]

Prosciutto is not raw meat. It is smoked and that is why it looks raw. It is fully cooked.