Carnivore Quiche

Prep time: 50 min      Cook time: 1 hr      Resting time: 10 mins     Total time: 2 hrs

Macronutrients per quiche: 344g fat | 336g protein | 0g carbohydrates

Makes: 1 9-inch quiche

This carnivore quiche is made with a pork-based crust and loaded with heavy cream, raw cheese, eggs, and bacon (or easily substitute your favorite breakfast meat).


What you need to make Carnivore Quiche

Ingredients:

Equipment:

How to make Carnivore Quiche

Pre-heat the oven to 375 degrees.

Make the crust.

In a blender or food processor, crush the pork rinds to a fine powder. Set the pork rind powder aside.

Melt the ghee on your stovetop.

In a blender, mix the raw ground pork, melted ghee, and eggs until a smooth paste forms.

Add the paste to a mixing bowl. Fold in the pork rind powder and sea salt to form a dough. It should be thick and dense.

Transfer the dough to a pie pan and form the crust.

Note: To form the crust, I started with the dough in the center and pushed it outward, thinning out the bottom. When I got to the edges, I used the edge of my pie pan to make the curled edges. There are tutorials online for fancy ways to make pie crust edges if that interests you.

Note: This crust bakes down, so form it taller than you want it to end up post-baking.

Note: You may have some dough left over. I did. You can freeze for later use, or do what I did: make little mini quiches with it. Use a cupcake baking pan. Fill the slots with the dough, and fill with your favorite breakfast toppings (egg, sausage, etc.) and bake for about 20 minutes or until done to your liking.

Bake the crust.

Bake the crust at 375 degrees for 20 minutes.

While the crust is baking, prepare the filling.

Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).

At medium heat, cook the bacon.

Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.

In a mixing bowl, whip the eggs, heaving whipping cream, and sea salt for about 1 minute.

With your vegetable (or cheese) grater, shred the raw cheese.

Fold the shredded cheese and bacon pieces into the egg-cream mixture.

Prepare and bake the quiche.

Once the crust is done baking, remove it from the oven.

Pour the quiche filling into the crust. It should fill to the top.

Finely chop the chives (if using) and garnish the quiche with the chives.

Bake at 375 degrees for 30-35 minutes, or until the top crisps and is a nice golden brown color.

Once the quiche is done baking, remove it from the oven and allow it to cool for 10-15 minutes or so. Serve and enjoy!

This quiche makes for great leftovers (arguably tastier than fresh!). If storing for leftovers, place the quiche in an airtight container in the fridge for 4-5 days.

Tips to make the best Carnivore Quiche

  • To form the crust, I started with the dough in the center and pushed it outward, thinning out the bottom. When I got to the edges, I used the edge of my pie pan to make the curled edges. There are tutorials online for fancy ways to make pie crust edges if that interests you.
  • This crust bakes down, so form it taller than you want it to end up.
  • You may have some dough left over after forming the crust. I did. You can freeze the leftover dough for later use, or do what I did: make little mini quiches with it. Use a cupcake baking pan. Fill the slots with the leftover dough, fill with your favorite breakfast toppings (egg, sausage, etc.), and bake for about 20 minutes or until done to your liking.

Other favorite dinner ideas:

Loaded Bacon Cheeseburger Fries

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Carnivore Quiche

carnivore quiche

 

Carnivore Quiche

This carnivore quiche is made with a pork-based crust and loaded with heavy cream, raw cheese, eggs, and bacon (or easily substitute your favorite breakfast meat).
Prep Time50 mins
Cook Time1 hr
Resting Time10 mins
Total Time2 hrs
Food Type: Appetizer, Breakfast, Main Course, Side Dish, Snack
Cuisine: American, German
Diet Preference: Breakfast, Carnivore, Dinner, Gluten-Free, Keto, Low FODMAP, Lunch, Nightshade-Free, Nut-Free, Pastry, Side Dish, Snack, Sugar-Free, Zero Carb
Servings: 1 9-inch quiche
Author: Ashley Rothstein

Equipment

  • Blender or food processor
  • Pie pan
  • Mixing bowl
  • Hand mixer
  • Cooking Pan
  • Vegetable grater

Ingredients

For the crust:

  • 1 lb raw ground pork
  • 5 oz pork rinds (the equivalent of 2 EPIC bags)
  • 3 eggs
  • 1 tbsp grass-fed ghee (or butter)
  • 1/4 tsp sea salt

For the quiche:

  • 6 eggs
  • 1 cup heavy whipping cream
  • 8 oz raw cheese
  • 8 oz bacon
  • 3/4 tsp sea salt
  • 3 tbsp chives (optional)

Instructions

  • Pre-heat the oven to 375 degrees.

Make the crust.

  • In a blender or food processor, crush the pork rinds to a fine powder. Set the pork rind powder aside.
  • Melt the ghee on your stovetop.
  • In a blender, mix the raw ground pork, melted ghee, and eggs until a smooth paste forms.
  • Add the paste to a mixing bowl. Fold in the pork rind powder and sea salt (ASHLEYR for 15% off) to form a dough. It should be thick and dense.
  • Note: if you go through tons of salt in your household like we do, check out this salt purchasing hack that will save you money + make things more efficient. We started this last year, and I'm so happy we did!
  • Transfer the dough to a pie pan and form the crust.
  • Note: To form the crust, I started with the dough in the center and pushed it outward, thinning out the bottom. When I got to the edges, I used the edge of my pie pan to make the curled edges. There are tutorials online for fancy ways to make pie crust edges if that interests you.
  • Note: This crust bakes down, so form it taller than you want it to end up post-baking.
  • Note: You may have some dough left over. I did. You can freeze the leftover dough for later use, or do what I did: make little mini quiches with it. Use a cupcake baking pan. Fill the slots with the leftover dough, fill with your favorite breakfast toppings (egg, sausage, etc.), and bake for about 20 minutes or until done to your liking.

Bake the crust.

  • Bake the crust at 375 degrees for 20 minutes.

While the crust is baking, prepare the filling.

  • Chop up the bacon into thin slivers (like 1/4 inch x 1 inch).
  • At medium heat, cook the bacon.
  • Once the bacon is cooked to your liking, remove it from the pan and place it on a plate to cool.
  • In a mixing bowl, whip the eggs, heaving whipping cream, and sea salt (ASHLEYR for 15% off) for about 1 minute.
  • Fold the shredded cheese and bacon pieces into the egg-cream mixture.

Prepare and bake the quiche.

  • Once the crust is done baking, remove it from the oven.
  • Pour the quiche filling into the crust. It should fill to the top.
  • Finely chop the chives (if using) and garnish the quiche with the chives.
  • Bake at 375 degrees for 30-35 minutes, or until the top crisps and is a nice golden brown color.
  • Once the quiche is done baking, remove it from the oven and allow it to cool for 10-15 minutes or so. Serve and enjoy!
  • This quiche makes for great leftovers (arguably tastier than fresh!). If storing for leftovers, place the quiche in an airtight container in the fridge for 4-5 days.

 

What I used for this recipe:

Looking for other dinner ideas? Try one of these:

Loaded Bacon Cheeseburger Fries

Street Gyro Bowls

Loaded Burger Bowls

Tropical Taco Bowls

Chicken Bacon Tacos

Cobb ‘Salad’ with Duck Fat Ranch Dressing

Simple Oxtail Soup

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting me!

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Ashley Rothstein
Ashley Rothstein

Ashley Rothstein develops tasty, whole food, animal-based, fat-filled recipes that include a moderate amount of minimally toxic plant foods. To fix her own health issues, she bounced around between the carnivore, keto, and paleo diets for a few years. After experiencing and studying each diet philosophy, she learned she feels her best by merging the three and following an animal-based diet with time-restricted feeding. As a glut at heart, she likes to channel her creativity and create meals that are healthy but also satisfy her inner gluttonous spirits.

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