Over the past few weeks I’ve been reading through Amanda’s new cookbook, The Wicked Good Ketogenic Diet Cookbook, and even made one of her recipes – a ketogenic rosemary quiche. Amanda, of Wicked Stuffed, has introduced me (and lots of others, too!) to the ketogenic lifestyle. A lifestyle that I was unfamiliar with until discovering her blog. She describes the ketogenic lifestyle best in her book:
“The ketogenic diet can be as simple or as complicated as you make it. In its simplest form, it can be described as staying in ketosis. Ketosis is the process by which your body creates ketones for energy in the absence of carbohydrates.”
She goes on to explain, “Cave people didn’t indulge in boxes of mini brownies; they got their energy from vegetables, berries, and meat. Essentially, it’s all about eating more fats and proteins, than sugar, additives, and carbs. I’m no ketogenic expert by any means, but I’ve been so impressed with Amanda’s new book, and was even more excited to make my first ketogenic recipe. Truth be told, there’s little I love more in life than a tasty, hearty breakfast. Like these 10 minute breakfast tacos! And even more so, breakfast for dinner is. my. jam. I love everything from french toast to eggs benedict, and beyond.
Now, I’ve had my fair share of quiches, but I’ve never actually made one myself. It’s one of those things that you enjoy when it’s there for you, but never really think to make at home. Or maybe that’s just me? Regardless, I spotted Amanda’s ketogenic rosemary quiche recipe and knew I had to give it a go. T., who doesn’t even really like rosemary, enjoyed it, too! That’s a win, y’all.
Ketogenic Rosemary Quiche
Her recipe was unbelievably easy to follow, and the quiche was so easy to make! Oh my, the things I’ve been missing out on by not making my own quiche at home! I mixed everything as instructed, and 30 minutes later I had a tasty rosemary quiche sitting in my oven. Okay, really I had it nicely laid out on our bar cart so I could take photos of T. cutting into it, but that’s a story for another behind the bar post. If you’d like to try out the quiche for yourself (which you so should), grab the recipe below! And if you want to check out the rest of Amanda’s ‘wicked good’ recipes, pick up a copy of her book (it’s so #worthit).
- 1 teaspoon rosemary-infused olive oil (if you don't have this on hand, I poured the olive oil into a shallow bowl and let fresh rosemary sit in it for about 20 minutes)
- 6 large free-range eggs
- 1/2 cup heavy organic whipping cream
- 2 tablespoons organic cream cheese, at room temperature
- 7 ounces ham, cubed
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon sea salt
- Preheat the oven to 375ยบ F.
- Rub a shallow 9-inch pie dish with the rosemary olive oil.
- In a medium bowl, lightly beat the eggs. Stir in the heavy cream, cream cheese, ham, rosemary, and salt. Mix well.
- Pour the egg mixture into the pie dish and bake until the eggs are set and the top is golden brown, about 30 minutes. Let the quiche rest for at least 10 minutes before serving.
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I love breakfast for dinner too! Or anytime really….lol. This looks great!
-Clarissa @ The View From Here
Drooling. I LOVE a good quiche! Thanks for sharing
I can’t believe I hadn’t made one before! It was SO good. Already making it again tomorrow ๐