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Is it a quiche? Is it a tart? Is it a pizza flavoured cheesecake? It’s all of those, and yet a dish all on its own.
I make this on a regular basis as a quick and impressive lunch or picnic plate. The crispy crust against the smooth and creamy filling is delicious and sturdy enough to eat with your hands if needs be. The ricotta and eggs bake together to create a creamy and luscious filling, flavoured with tomato, basil and cheese, hence the pizza cheesecake title.
Try it for yourself and let me know what you think it should be called. Enjoy!
Hands-on Overall
Serving size slice
Nutritional values (per slice)
Net carbs3.2 grams
Protein22.1 grams
Fat21 grams
Calories311 kcal
Calories from carbs 4%, protein 31%, fat 65%
Total carbs6 gramsFiber2.8 gramsSugars1.2 gramsSaturated fat7.5 gramsSodium357 mg(16% RDA)Magnesium70 mg(18% RDA)Potassium292 mg(15% EMR)
Ingredients (makes 8 servings)
- 1 batch of the Savoury Keto Pie Crust or Multipurpose Keto Pie Crust (vegetarian)
- 200 g ricotta cheese (7.1 oz)
- 3 large eggs
- 1/4 cup grated Parmesan cheese or other Italian hard cheese (23 g/ 0.8 oz)
- 2 tbsp heavy whipping cream (30 ml)
- 1/2 tbsp arrowroot powder
- 6-8 cherry tomatoes, cut into quarters (60 g/ 2.1 oz)
- 6 leaves dark leaf kale (56 g/ 2 oz)
- 1/4 cup fresh basil leaves
- 100 g goat’s cheese (3.5 oz)
- salt and pepper, to taste
Instructions
- Make the Savoury Keto Pie Crust and use it to line one large or 8 individual tart pans.
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place ricotta, eggs, parmesan and salt and pepper into a bowl and whisk together until smooth.
- In a separate small bowl, combine the cream and arrowroot powder and mix until blended. Whisk into eggs mix.
- Cut stems off the kale and finely slice the leaves. Finely chop the fresh basil and add it, along with the kale, to the egg mixture.
- Stir through and then gently pour into the prepared tart shell.
- Crumble goat’s cheese over the top and then dot the tomato quarters throughout. Bake for 30 minutes until just set.
- Quiche will set further as it cools. Store leftovers in the tart pan, covered tightly with plastic wrap, in the refrigerator for about 3 days.
Tomato & Goat’s Cheese Quiche
Step by Step
Ingredients
- 1 batch of the Savoury Keto Pie Crust or Multipurpose Keto Pie Crust (vegetarian)
- 200 g ricotta cheese (7.1 oz)
- 3 large eggs
- 1/4 cup grated Parmesan cheese or other Italian hard cheese (23 g/ 0.8 oz)
- 2 tbsp heavy whipping cream (30 ml)
- 1/2 tbsp arrowroot powder
- 6-8 cherry tomatoes, cut into quarters (60 g/ 2.1 oz)
- 6 leaves dark leaf kale (56 g/ 2 oz)
- 1/4 cup fresh basil leaves
- 100 g goat’s cheese (3.5 oz)
- salt and pepper, to taste
Instructions
- Make the Savoury Keto Pie Crust and use it to line one large or 8 individual tart pans.
- Preheat oven to 180 °C/ 355 °F (fan assisted), or 200 °C/ 400 °F (conventional). Place ricotta, eggs, parmesan and salt and pepper into a bowl and whisk together until smooth.
- In a separate small bowl, combine the cream and arrowroot powder and mix until blended. Whisk into eggs mix.
- Cut stems off the kale and finely slice the leaves. Finely chop the fresh basil and add it, along with the kale, to the egg mixture.
- Stir through and then gently pour into the prepared tart shell.
- Crumble goat’s cheese over the top and then dot the tomato quarters throughout. Bake for 30 minutes until just set.
- Quiche will set further as it cools. Store leftovers in the tart pan, covered tightly with plastic wrap, in the refrigerator for about 3 days.
Nutrition (per serving, slice)
Calories311kcal
Net Carbs3.2g
Carbohydrates6g
Protein22.1g
Fat21g
Saturated Fat7.5g
Fiber2.8g
Sugar1.2g
Sodium357mg
Magnesium70mg
Potassium292mg
Detailed nutritional breakdown (per slice)
| Total per slice |
| 3.2 g | 22.1 g | 21 g | 311 kcal |
| Savory Keto Pie Crust (KetoDiet blog) |
| 1.3 g | 13.2 g | 11 g | 177 kcal |
| Ricotta cheese, full-fat |
| 0.8 g | 2.8 g | 3.3 g | 44 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 2.4 g | 1.8 g | 27 kcal |
| Parmesan cheese |
| 0.1 g | 1 g | 0.7 g | 11 kcal |
| Cream, heavy whipping, pouring, full-fat (30-40% fat) |
| 0.1 g | 0.1 g | 1.4 g | 14 kcal |
| Arrowroot powder, thickening agent |
| 0.5 g | 0 g | 0 g | 2 kcal |
| Tomatoes, cherry, fresh, sweet varieties |
| 0.2 g | 0.1 g | 0 g | 2 kcal |
| Kale, dark leaf, Italian black kale (cavolo nero) |
| 0.1 g | 0.2 g | 0.1 g | 2 kcal |
| Basil, fresh |
| 0 g | 0 g | 0 g | 0 kcal |
| Goat cheese, fresh (soft) |
| 0 g | 2.3 g | 2.6 g | 33 kcal |
| Salt, pink Himalayan rock salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Pepper, black, spices |
| 0 g | 0 g | 0 g | 0 kcal |
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