Low-Carb Tomato & Goat's Cheese Quiche

Step 1Make the Savoury Keto Pie Crust and use it to line one large or 8 individual tart pans.

Step 2Preheat 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.

Step 3In a separate small bowl, combine the cream and arrowroot powder and mix until blended. Whisk into eggs mix.

Step 4Cut 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.

Step 5Stir through and then gently pour into the prepared tart shell.

Step 6Crumble goat’s cheese over the top and then dot the tomato quarters throughout. Bake for 30 minutes until just set.

Step 7Quiche will set further as it cools. Store leftovers in the tart pan, covered tightly with plastic wrap, in the refrigerator for about 3 days.