Keto mini quiche with ham
- 14 oz. 400 g prosciutto, sliced or ham, cured
- 8 8 large egglarge eggs
- 7 oz. (4⁄5 cup) 200 g (200 ml) mascarpone cheese or cream cheese, room temperature
- 3 tbsp 3 tbsp finely chopped, fresh chives
- Preheat oven to 350°F (180°C). Set aside small, oven-proof ramekins (see tips).
- Place three slices of prosciutto in each ramekin, covering the sides and bottom.
- In a medium-sized bowl, whisk together the eggs, mascarpone cheese, chives, salt, and pepper. The mixture doesn't have to be completely smooth.
- 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.
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.
If you're having this for lunch or dinner, a fresh salad will be great with this dish.
Air fryer method
Preheat the air fryer to 325°F (160°C).
Set aside oven-safe ramekins or silicone baking cups. Proceed with steps 2 and 3.
In step 4, place the ramekins in the air fryer for 10-12 minutes until the egg mixture has set in the middle.
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
Diet Doctor receives no payment or other considerations from the sale of Pascale’s cookbooks or the publishing of this post. ↩
Hi, Sharon! I just confirmed with our recipe team that 1 serving = 1 quiche.
Hi, Lise! 8 oz. or 6 oz. ramekins work well.
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.
Yes, that should work well!
We have not tested these with bacon. The higher fat content may result in a lot of unwanted bacon grease in the ramekin.
Yes, these should freeze well.
These should generally be fine for several days in the fridge.
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!
Great tip to put them under the broiler for a few minutes.