Keto mini quiche with ham

Keto mini quiche with ham

Delicious for breakfast, brunch, or lunch! Crispy prosciutto is the perfect protein-packed crust, filled with a creamy egg, mascarpone cheese, and chives on top. Simplicity at its best. This keto recipe is from a collaboration with the celebrated low carb chef Pascale Naessens.

Keto mini quiche with ham

Delicious for breakfast, brunch, or lunch! Crispy prosciutto is the perfect protein-packed crust, filled with a creamy egg, mascarpone cheese, and chives on top. Simplicity at its best. This keto recipe is from a collaboration with the celebrated low carb chef Pascale Naessens.
USMetric
4 servingservings

Ingredients

  • 14 oz. 400 g prosciutto, sliced or ham, cured
  • 8 8 large egglarge eggs
  • 7 oz. (45 cup) 200 g (200 ml) mascarpone cheese or cream cheese, room temperature
  • 3 tbsp 3 tbsp finely chopped, fresh chives
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Instructions

  1. Preheat oven to 350°F (180°C). Set aside small, oven-proof ramekins (see tips).
  2. Place three slices of prosciutto in each ramekin, covering the sides and bottom.
  3. In a medium-sized bowl, whisk together the eggs, mascarpone cheese, chives, salt, and pepper. The mixture doesn't have to be completely smooth.
  4. Pour the egg mixture into the ramekins, and bake on the middle rack, for 15 minutes or until the egg mixture has set in the middle. Serve slightly warm.

Pascale's tips

I usually make enough for two quiches per person for breakfast, but if you think that may be too much, just have one quiche. The idea is simple: adjust the quantities to match your needs. If you are full, stop eating; if you're still hungry, eat more.

Serving suggestion

If you're having this for lunch or dinner, a fresh salad will be great with this dish.

Diet Doctor’s recipe team has slightly adjusted this recipe to follow our guidelines. You’ll find the original recipe in Pascale’s cookbook, "The Keto Cure".1

  1. Diet Doctor receives no payment or other considerations from the sale of Pascale’s cookbooks or the publishing of this post.

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💬 Have you tried this recipe?

What did you think? Please share your thoughts in the comment section below!

16 comments

  1. Sharon
    In the chef'a tips section, Pascale suggests 2 quiches per person, but also mentions that 1 may be enough for some. Can I please confirm whether 2 servings = 4 quiches, or 2 servings = 2 quiches? Thanks very much, I am excited to try this recipe!
    Reply: #4
  2. 2 comments removed
  3. Kerry Merritt Team Diet Doctor

    In the chef'a tips section, Pascale suggests 2 quiches per person, but also mentions that 1 may be enough for some. Can I please confirm whether 2 servings = 4 quiches, or 2 servings = 2 quiches? Thanks very much, I am excited to try this recipe!

    Hi, Sharon! I just confirmed with our recipe team that 1 serving = 1 quiche.

  4. Lise
    Hi! What size ramekin? I have two different sizes at home.
    Thanks
    Reply: #6
  5. Kerry Merritt Team Diet Doctor

    Hi! What size ramekin? I have two different sizes at home.
    Thanks

    Hi, Lise! 8 oz. or 6 oz. ramekins work well.

  6. Sarah Hart
    So - is the nutritional info based on one quiche?
    Reply: #8
  7. Kristin Parker Team Diet Doctor

    So - is the nutritional info based on one quiche?

    If you set the recipe to make 4 servings and you fill 1 ramekin then yes, the nutrition information is based one quiche. All of our recipes display the nutrition per serving.

  8. Mary Armstrong
    This looks delicious! If I don’t have ramekins, would these work with a jumbo muffin tin? Thank you.
    Reply: #10
  9. Kristin Parker Team Diet Doctor

    This looks delicious! If I don’t have ramekins, would these work with a jumbo muffin tin? Thank you.

    Yes, that should work well!

  10. Katrina
    Can I use bacon to line my ramekins instead ?
    Reply: #13
  11. Ekaterina
    Will they still be good after freezing?
    Reply: #14
  12. Kristin Parker Team Diet Doctor

    Can I use bacon to line my ramekins instead ?

    We have not tested these with bacon. The higher fat content may result in a lot of unwanted bacon grease in the ramekin.

  13. Kristin Parker Team Diet Doctor

    Will they still be good after freezing?

    Yes, these should freeze well.

  14. MMB
    Yummy!! How many days are they good for in the fridge??
    Reply: #16
  15. Kerry Merritt Team Diet Doctor

    Yummy!! How many days are they good for in the fridge??

    These should generally be fine for several days in the fridge.

  16. Ian Wigle
    Tried this recipe as written for 2 servings, that is 4 eggs. I prepared the meal in four, 3-inch ramekins with 50g prosciutto in each ramekin. To guard against egg spills in the oven, I used a sheet pan. This may have caused the slow setting of the filling. At about 22 minutes they had the consistency of cooked, but still moist, scrambled eggs. Now that I've seen they do not puff up to overflowing, next time I'll try without the sheet pan.

    My main concern was the saltiness of the prosciutto. I am not well versed in the varieties of prosciutto, but most I have seen have so much salt that it has dried and crystallised on the surfaces of the meat. I could barely tolerate finishing the first one - I just spooned out the filling of the second one, but that was still way too salty. Can one get salt-free or "way salt-reduced" prosciutto? Does one dare dip the slices in room temperature water first, patting them dry before lining the ramekin? I'd like to try this again, if I can get the salt level waaaay down.

    As we say in our home, this meal has potential...

    Reply: #18
  17. Kerry Merritt Team Diet Doctor

    Tried this recipe as written for 2 servings, that is 4 eggs. I prepared the meal in four, 3-inch ramekins with 50g prosciutto in each ramekin. To guard against egg spills in the oven, I used a sheet pan. This may have caused the slow setting of the filling. At about 22 minutes they had the consistency of cooked, but still moist, scrambled eggs. Now that I've seen they do not puff up to overflowing, next time I'll try without the sheet pan.
    My main concern was the saltiness of the prosciutto. I am not well versed in the varieties of prosciutto, but most I have seen have so much salt that it has dried and crystallised on the surfaces of the meat. I could barely tolerate finishing the first one - I just spooned out the filling of the second one, but that was still way too salty. Can one get salt-free or "way salt-reduced" prosciutto? Does one dare dip the slices in room temperature water first, patting them dry before lining the ramekin? I'd like to try this again, if I can get the salt level waaaay down.
    As we say in our home, this meal has potential...

    Hi, Ian! You may be able to find a low sodium prosciutto, or you could try this with ham instead!

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