Crustless Keto Breakfast Quiche


Step 1Preheat the oven to 175 °C/ 350 °F. Chop the broccoli and grate the cheese.

Step 2Whisk the eggs with Parmesan, salt, pepper and cream.

Step 3Coat a 12-cup muffin tin with ghee. Scatter broccoli and parsley over the bottom of each cup.

Step 4Evenly distribute the egg mixture ... ... into each cup of the muffin tray (I used a 1/2 measuring cup).

Step 5Top each with some grated Swiss cheese.

Step 6Place in the oven and bake until the quiches are browned and puffed on top, for 20-30 minutes, rotating the tray half way through (I baked mine for 20 minutes).

Step 7Remove from the oven and place on a cooling rack to let them cool for a few minutes. Eat immediately, or store in the fridge for up to 5 days.