Chile Verde Cream Quiches

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Chile Verde Cream Quiches, primal, low carb and paleo / beautyandthefoodie.com    Chile Verde Cream Mini Quiches are crust free, grain free, primal, low carb and have a paleo, dairy free option. These are almost carb free (0.5 net carbs per mini quiche). I made these for brunch with pretty much left overs I had in the fridge.  And was so happy with the outcome, especially the verde cream topping. I have made these with an organic Salsa Verde from a jar, which saves time, but also included a link to a homemade recipe if you feel up to it. I used real, full fat, organic, gum free sour cream, but also have a link to a recipe for dairy free sour cream for the paleo version. My family gobbled these guys up like a swarm of locust. I know they would hate that comparison, but they are some serious eaters, except my little picky guy. He eats slowly, painfully, and the food gets cold. I have a pet peeve about the food having to be hot, not warm. This is why I continually burn the roof of mouth or my tongue.  My husband, on the other hand, can eat food cold, and will eat leftovers without reheating them.  Does it bother when your food is cold or a little warm? Chile Verde Cream Quiches / beautyandthefoodie.com

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RECIPE AND DIRECTIONS BELOW:
Ingredients
  • 6 eggs, beaten
  • ½ cup organic egg whites
  • ⅓ cup Salsa Verde, I used Trader Joes salsa verde, or you can use this homemade recipe
  • 2 tbsp organic heavy cream, or unsweetened almond milk
  • 3 tbsp mild green chilies, chopped, or canned organic green chilies
  • 4 sausages, cooked and chopped
  • ½ tsp sea salt, like this one
  • ⅓ tsp black pepper
  • Top Layer:
  • 2 tbsp organic sour cream, or for paleo use this dairy free sour cream recipe
  • 2 tbsp Salsa Verde, I used trader Joes salsa verde
  • Optional garnish:
  • 1 to 2 mini peppers, sliced
  • ¼ cup grated cheese * optional
Instructions
  1. Preheat oven to 400 F and grease or oil a medium size muffin pan, like this one.
  2. In a large mixing bowl combine: eggs, egg whites, salsa verde, heavy cream or almond milk, green chilies, cooked chopped sausages, sea salt and black pepper. Stir together thoroughly.
  3. Pour egg mixture into each muffin cup.
  4. In a medium size mixing bowl combine: sour cream or dairy free sour cream, and salsa verde. Stir together well.
  5. Once topping is mixed, place a spoonful of verde cream topping on top of each quiche.
  6. Can garnish with an optional, small mini pepper slice and grated cheese if desired.
  7. Bake at 400 F for 30 minutes or until center is done.
  8. Remove from oven, cool and enjoy.
Notes
* all nutritional data are estimates based on the products I used*
Nutrition Information
Serving size: 1 of 12 Calories: 84 Fat: 6 g Carbohydrates: 1 g / Net Carbs: 0.5 g Sugar: 0.5 g Fiber: 0.5 g Protein: 6 g

Chile Verde Cream Quiches
5.0 from 1 reviews
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Recipe type: primal, low carb, paleo
Cuisine: brunch or breakfast
Author:
Prep time:
Cook time:
Total time:
Serves: 12
Primal, low carb Chile verde cream quiches with paleo version
Ingredients
  • 6 eggs, beaten
  • ½ cup organic egg whites
  • ⅓ cup Salsa Verde, I used Trader Joes salsa verde, or you can use this homemade recipe
  • 2 tbsp organic heavy cream, or unsweetened almond milk
  • 3 tbsp mild green chilies, chopped, or canned organic green chilies
  • 4 sausages, cooked and chopped
  • ½ tsp sea salt, like this one
  • ⅓ tsp black pepper
  • Top Layer:
  • 2 tbsp organic sour cream, or for paleo use this dairy free sour cream recipe
  • 2 tbsp Salsa Verde, I used trader Joes salsa verde
  • Optional garnish:
  • 1 to 2 mini peppers, sliced
  • ¼ cup grated cheese * optional
Instructions
  1. Preheat oven to 400 F and grease or oil a medium size muffin pan, like this one.
  2. In a large mixing bowl combine: eggs, egg whites, salsa verde, heavy cream or almond milk, green chilies, cooked chopped sausages, sea salt and black pepper. Stir together thoroughly.
  3. Pour egg mixture into each muffin cup.
  4. In a medium size mixing bowl combine: sour cream or dairy free sour cream, and salsa verde. Stir together well.
  5. Once topping is mixed, place a spoonful of verde cream topping on top of each quiche.
  6. Can garnish with an optional, small mini pepper slice and grated cheese if desired.
  7. Bake at 400 F for 30 minutes or until center is done.
  8. Remove from oven, cool and enjoy.
Serving size: 1 of 12 Calories: 84 Fat: 6 g Carbohydrates: 1 g / Net Carbs: 0.5 g Sugar: 0.5 g Fiber: 0.5 g Protein: 6 g
Notes
* all nutritional data are estimates based on the products I used*

If you enjoyed these, then you might also like these blogger friends recipes: 

  1.  Fermented Salsa Verde
  2.   Italian Salsa Verde
  3.   Sweet Pepper Quiche
  4.   Pepper Quiche Cups
  5.   Naked Quiche
  6.  Grain Free Quiche

 

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