Keto Cottage Cheese Mini Quiches Recipe

Name: Keto Cottage Cheese Mini Quiches
Prep time: 30M
Cook time: 26 min
Total time: 56 min
Yield: 7
Ingredients: 1.25 almond flour, super finely ground, gluten free King Arthur Flour; 0.5 cottage cheese, 4% milk fat Cabot Creamery; 2 Atkins Nacho Cheese Protein Chips; 0.25 black pepper, ground USDA; 0.25 butter, unsalted USDA; 7 red salsa FNDDS; 1 sour cream FNDDS; 0.25 table salt USDA; 1 sharp cheddar cheese FNDDS; 5 raw egg USDA

5.8g
Net Atkins Count ^TM

Prep Time: 30 Minutes
Style:American
Cook Time: 26 Minutes
Phase: Phase 2
Difficulty: Moderate

* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.

15.6g

Protein

26.2g

Fat

2.9g

Fiber

317.4cal

Calories

How to Calculate Atkins Net Carbs

INGREDIENTS

1 1/4 cup almond flour, super finely ground, gluten free King Arthur Flour
0 1/2 cup cottage cheese, 4% milk fat Cabot Creamery
2 bag Atkins Nacho Cheese Protein Chips
0 1/4 tsp black pepper, ground USDA
0 1/4 cup butter, unsalted USDA
7 Tbsp red salsa FNDDS
1 tbsp sour cream FNDDS
0 1/4 tsp table salt USDA
1 oz sharp cheddar cheese FNDDS
5 lrg raw egg USDA

DIRECTIONS

Heat oven to 350°F.
In a food processor, pulse Atkins Nacho Cheese Protein Chips until no large pieces remain. Add almond flour, melted butter, and 1 egg and pulse until dough comes together.
Divide dough evenly into 7 wells of a standard muffin baking pan, just less than 3 tablespoons in each well. Press dough into an even layer along bottom and sides of each well, use a fork to prick the bottom of each, and pre-bake for 7 minutes.
While the crusts are pre-baking, in a medium bowl whisk together remaining 4 eggs, cottage cheese, salt and pepper. Evenly divided egg filling in the pre-baked crusts, just less than ¼ cup in each. Top each evenly with shredded cheese, about ½ tablespoon on each. Bake mini quiches for 19-24 minutes, until edges of crust are foaming and eggs have puffed up, reaching an internal temperature of 165°F. Remove from oven and allow to cool for 10 minutes in the pan.
Use a knife to loosen the edges of the quiches and remove from muffin pan. Serve each mini quiche with 1 tablespoon salsa and top evenly with sour cream, about ½ teaspoon for each. One mini quiche as described is one serving.

Cooking Tip

This recipe is a lovely blank slate for you to personalize! We love the idea of making this recipe your own by replacing ¼ cup cottage cheese with up to ¼ cup cooked vegetables or meat (think sliced scallions, diced bell pepper, or diced ham) in the quiche filling. Substitutions will change the nutritional content, so be sure to calculate net carbs for any changes you make.