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Crustless Spinach & Feta Quiche Recipe from The Big 15 Ketogenic Diet Cookbook

4 T butter, divided 1 onion, diced 2 garlic cloves, minced 2 C fresh spinach, chopped Salt & pepper 10 eggs 1 C heavy whipping cream 2 C shredded cheese, divided 1/4 cup crumbled feta 1/4 red onion, sliced thinly

1. Preheat the oven to 375.

2. Grease a large round baking dish with 2 T of butter.

3. In a medium skillet over medium heat, combine the onion, garlic, spinach, and 2 T of butter. Season with salt and pepper, and saute for 4-5 mins. Remove from heat.

4. In a large bowl, whisk eggs and cream. Add spinach and 1 cup of cheese. Mix to combine. 

5. Pour the mixture into the prepared baking dish and top with remaining 1 cup of cheese, feta, and red onion. 

6. Bake for about 30-40 minutes, or until the eggs are set. Cool slightly, slice, and enjoy!

Nutrition (Makes 6 servings; nutrition facts are for 1 serving, or 1/6 of quiche)

Carb-Free Cloud Bread Cloud Bread recipe adapted from Genius Kitchen

If you know me, you know I live on carbs--well, I did until 10 days ago when we started our keto diet. Pasta, dill pickle chips, salt and vinegar chips, tortilla chips, french fries, sweet potato fries, fried pickles, breaded chicken strips...you name it. If it’s made of carbs or covered in carbs, it’s my favorite. That said, I have been NEEDING something that at least resembles bread. I can dip celery in guacamole all day, but it’s not quite the same as a tortilla chip. Right when I was about to break down and break out the pita chips, C came to the rescue with a recipe that is worth every second and every dollar: **~**cloud bread**~**

We topped the bread with Yucatan guacamole and Costcos’ real bacon crumbles for a snack that truly hits the spot. You can also use cloud bread to make sandwiches, as a dipper in your favorite low-carb dip, or as a garlic bread substitute. Top with your favorite ingredients and enjoy! You’ll be amazed.

Ingredients 3 eggs, separated 3 T plain cream cheese (try subbing veggie, jalapeno, or chives & onion cream for a great flavor!) - make sure the cream cheese is room temperature/soft but not hot/warm 1/4 to 1/2 tsp cream of tartar 1 packet artificial sweetener, preferrably without aspartame OR if you want a more hearty, salty flavor, add a pinch of salt instead of sweetener

1. Preheat oven to 300 degrees 2. Separate the eggs and make sure there is NO YOLK in your egg white! 3. In one bowl, mix the egg yolks, sweetener/salt, and cream cheese until smooth. 4. In a second bowl, add 1/4 teaspoon to the egg whites and beat them on high speed until they’re fluffy and form “nice peaks.” 

Alright. Moment of truth. We’ve made cloud bread twice and both times we beat the egg whites with a fork instead of an electric mixer. After about 20 mins and a lot of finger/hand/wrist/arm/body pain, we gave up and used egg whites that were frothy, but still runny. The second time we made the bread, we added about 1/2 tsp of cream of tartar instead of the 1/4 tsp it calls for, and gave up once we achieved thicker, frothier eggs, but definitely not fluffy/peaking ones. 

The bread turned out fine each time, but it will be breadier and fluffier if you beat the whites until they form peaks. 

5. Fold the egg yolk mixture into the egg whites, and be careful not to break down the fluffiness of the egg whites, if you have achieved it.

6. Spray a cookie sheet with cooking spray.

7. With a large spoon, scoop the mixture on to the cookie sheet in approximately 10 even rounds; the original recipe describes them as the size of the top of a McDonald’s hamburger bun.

Here’s a trick: canning lids have two parts; the flat circle, and the ring part that you twist on. C’s mom loves to can, so we had about 10 of the rings at our disposal. We found that placing them on the sheet and pouring the mixture (since ours was quite runny) into them helped form perfect round little breads.

You can also bake it in a muffin pan to make more muffin-like bread, but make sure the pan is v e r y well greased so the bottoms don’t stay stuck in the pan.

8. Bake for 15-30 mins. Yes, this is an obnoxious range of time. Apparently the cooking time is not the same between any two batches, but it has taken about 15 mins for each of ours. When they are golden brown and set, they are done!

8. Remove from pans and cool.

9. If your cloud bread is crumbly and resembles cooked meringue, don’t worry - once it cools, store it in a tupperware container overnight and the texture will soften and become more breadlike. Ours was never crumbly and was remarkably breadlike right out of the oven - probably due to the egg white mishap.

Enjoy! Eat as many as you want because IT’s. NOT. BREAD. Praise the Lord.

Nutrition Info Per round (1/10 of recipe)