Keto Crustless Quiche with Chorizo and Goat’s Cheese

Slow Cooker Method

1. Pan fry the chorizo cubes until they start to release their spicy oil and get a little crispy at the edges.
2. Add the diced onion, mushrooms and garlic and cook until softened. Set aside to cool slightly (you don’t want to scramble your eggs!).
3. Crack 8-9 large eggs in a bowl, add the salt, pepper, garlic powder and paprika and beat lightly. If you prefer a softer, creamier texture, add a little full fat sour cream or heavy cream to the eggs now.
4. Add the parsley and chopped spinach and stir to combine.
5. Stir the cooled chorizo/onions into the eggs. Transfer the batter into a measuring jug so it is easy to pour.
6. Line your slow cooker with 20cm /8 inch cake liner (use three to make them a bit more sturdy and easy to lift out of the cooker. Carefully pour the batter into the cake liner.
7. Top the quiche with slices of goat’s cheese (I used a goat’s cheese log) and season with pepper and chilli flakes.
8. Cover the crock pot with a layer of kitchen paper or a clean towel and add the lid. This will prevent condensation from dripping down onto your quiche!
9. Cook for 90 minutes on HIGH setting and check - has the center set or is it still wobbly? If the quiche has not set then continue to cook for a further 30 minutes.
10. Lift the quiche out of the cooker (otherwise it will dry out in the residual heat). Serve with a nice green salad and keep any leftovers in the fridge for a couple of days.

Hob / Oven Method

1. Pan fry the chorizo cubes until they start to release their spicy oil and get a little crispy at the edges.
2. Add the diced onion, mushrooms and garlic and cook until softened. Set aside to cool slightly (you don’t want to scramble your eggs!).
3. Crack 8-9 large eggs in a bowl, add the salt, pepper, garlic powder and paprika and beat lightly. If you prefer a softer, creamier texture, add a little full fat sour cream or heavy cream to the eggs now.
4. Add the parsley and chopped spinach and stir to combine.
5. Stir the cooled chorizo/onions into the eggs and pour into a greased pie plate.
6. Bake in a 350F (180C) preheated oven for 40 minutes or until the quiche has set. Leave to cool for 5 minutes then slice and serve.