Keto Quiche "Donuts"
Last year I bought a silicon donut mold and its been one of my favorite kitchen tools. For some reason, If something is in the shape of a donut it feels like a treat. Haha! Anyways, it’s a fun shape that’s quick to grab on the go, eat in the car or store in your purse.
We’re big fans of quiche because it’s a solid snack or meal replacement. My husband loves these for breakfast because he can grab one out of the fridge. Or he packs a few in his gym bag for some protein post workout. These are a healthy snack if you eat eggs and can be modified to many diets. You can add cheese, different vegetables, left over meats or different spices to change the flavor. I start with the basic eggs and milk and build from there. The recipe below is the one I make the most for my clients who are following a keto diet. I hope you can try these. Tag me if you do ;-)
Makes 9 donuts
1 cup of almond milk
1 tbsp herbs the provence
1 cup of spinach finely chopped
9 cherry tomatoes halved
4 pieces of bacon helved lengthwise
salt and pepper
avocado oil spray
Preheat over to 350 degrees. Spray donut mold with avocado oil. In a mixing bowl (preferably with a spout because it’ll be easier to pour out). I like to put my mold over a cookie sheet so that it can stay on a flat surface and also make it easier to transfer.
Whisk the eggs, almond milk, salt, pepper and herbs de Provence together until fully combined. Pour half of the egg mixture into each mold. Next add the spinach, tomatoes and bacon to each “donut’. Then add the remaining egg mixture to each mold and. Transfer to oven and bake for 25 minutes. Let them cool for at least 20 minutes before removing.