Get the Recipe: Ham and Asparagus Quiche Cups
Mini Ham and Asparagus Quiche Cups are packed with tender ham, fresh asparagus and sharp cheddar cheese for an easy Spring brunch!
Ingredients
Keto Pie Crust
- 1 1/2 cups almond flour
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1 ounce cream cheese
- 1 teaspoon apple cider vinegar
- 1 egg
Filling:
- 6 eggs
- 1/2 cup ricotta cheese
- 1/2 cup ham
- 1/2 cup chopped asparagus
- 1/2 cup shredded cheddar
Instructions
To Prepare the Crust:
- Combine almond flour, salt, butter and cream cheese in a food processor or mixer and mix until it resembles course crumbs.
- Add in one egg and apple cider vinegar (this helps to achieve a crisp, flaky crust) and mix again until well combined.
- Roll the dough into a ball and wrap in plastic wrap. Chill in the fridge for at least 2 hours to allow the butter time to harden again.
- When ready to use the dough press it into the prepared pan (you can roll the dough, but it is sticky and I find it easier to press the dough into the pan)
- Lightly press the dough into the bottom of a 12-count muffin tin and up the sides.
For the Filling:
- Preheat oven to 350 degrees F.
- In mixing bowl, combine the eggs and ricotta and whisk until smooth, set aside.
- Add the chopped ham, asparagus and cheese to the muffin tins and pour egg mixture over until it is 3/4 full.
- Bake for 20 minutes.
Notes
- To reheat: preheat oven to 300 degrees F and bake for 15 minutes.
- If you are not following a keto diet, feel free to use any gluten-free crust you prefer!
Serving: 1 cup, Calories: 208kcal, Carbohydrates: 3.3g, Protein: 9g, Fat: 13.2g, Cholesterol: 134mg, Sodium: 186mg, Fiber: 0.6g, Sugar: 0.9g
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