Diet & Weight Magazine

Cooking Video: Keto Mini Quiche

By Dietdoctor @DietDoctor1

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.

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  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".

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