This recipe substitutes the traditional quiche dough with a layer of cheese, making it a delicious and savory dish that is rich in protein.

Yields: 2 servings Prep time: 15 minutes Cook time: 40 minutes

Ingredients:

• 5 eggs
• 200g of ham, diced (you can use cooked ham, smoked ham, or any ham of your choice)
• 100g of bacon, sliced or cubed
• 300g low-fat cheese slices (e.g., provolone, mozzarella, or cheddar)
• 250ml (about 1 cup) of 12% cream
• 1 clove of garlic, minced
• 1/2 a medium onion, finely diced
• Salt and black pepper to taste

Instructions:

1. Prepare the oven and pan: Preheat your oven to 180°C (350°F). Lightly grease a 20-22cm (8-9 inch) round cake or pie pan.
2. Create the “crust”: Arrange the low-fat cheese slices in a single, overlapping layer at the bottom of the prepared pan. This will form the base of your quiche cake.
3. Prepare the filling: In a large bowl, whisk the 5 eggs until well beaten.
4. Add the cream: Pour in the 12% cream and whisk again until the mixture is smooth and uniform.
5. Mix in the savory ingredients: Add the diced ham, minced garlic, and diced onion to the egg and cream mixture. Season with a pinch of salt and a generous amount of black pepper. Mix everything together with a spoon or spatula until all ingredients are evenly distributed.
6. Pour the filling: Carefully pour the egg and meat mixture over the cheese slices in the pan. Gently shake the pan to ensure the filling settles evenly.
7. Add the topping: Sprinkle the sliced or cubed bacon evenly over the top of the quiche mixture.
8. Bake: Place the pan in the preheated oven and bake for 40 minutes, or until the top is golden brown and the center is set. The quiche should feel firm to the touch and a knife inserted into the middle should come out clean.
9. Cool and serve: Let the quiche cool for 15-20 minutes before slicing. This will allow it to set completely, making it easier to cut and serve.

Enjoy your Carnivore France Quiche Cake!

The post Carnivore France Quiche Cake appeared first on Carnivore Wiki.

Yields: 1 personal pizza (about 9-10 inches)

Prep time: 10 minutes

Cook time: 20-25 minutes

Ingredients

For the Crust:

• 1,5 cups (approx. 170g) shredded low-moisture mozzarella cheese
• 1/2​ cup (approx. 50g) grated Parmesan cheese
• 1/4​ of a medium onion, very finely diced
• 1 large egg, beaten
• 1 tsp butter or tallow (for sautéing onion)
• Salt and black pepper to taste

For the Topping:

• 1 can (approx. 150g or 5 oz) of tuna, in oil or water
• 2 tbsp cream cheese or sour cream (optional, as a “sauce” base)
• 1/2 cup (approx. 55g) shredded cheese blend (e.g., mozzarella, cheddar, or provolone)

Instructions

1. Preheat and Prepare: Preheat your oven to 200∘C (400∘F). Line a baking sheet with parchment paper. Do not skip the parchment paper, as the cheese crust will stick to anything else.
2. Sauté the Onion: Melt the butter or tallow in a small skillet over medium heat. Add the finely diced onion and sauté for 3-4 minutes until it becomes soft and translucent. This step cooks out the excess water, which is crucial for a firm crust. Set aside to cool slightly.
3. Mix the Crust: In a medium bowl, combine the shredded mozzarella, grated Parmesan, the beaten egg, and the sautéed onions. Season with a pinch of salt and pepper. Mix thoroughly until everything is well incorporated into a sticky “dough.”
4. Form and Par-Bake the Crust: Dump the cheese mixture onto the center of your prepared parchment paper. Using your hands or a spatula (wetting it slightly can prevent sticking), press and spread the mixture into a round pizza shape, about 41​ inch thick. Don’t make it too thin, or it might become too brittle.
5. First Bake: Place the baking sheet in the preheated oven and bake for 12-15 minutes. The crust is ready when it’s golden brown around the edges and firm to the touch in the center.
6. Prepare the Topping: While the crust is baking, drain the can of tuna thoroughly. Squeeze out as much liquid as possible to prevent a soggy pizza. Flake the tuna apart with a fork.
7. Top the Pizza: Remove the par-baked crust from the oven.
   • If using, spread the cream cheese or sour cream evenly over the crust, leaving a small border.
   • Distribute the drained, flaked tuna evenly over the top.
   • Sprinkle the final 21​ cup of shredded cheese blend over the tuna.
8. Final Bake: Return the pizza to the oven and bake for another 5-8 minutes, or until the topping cheese is fully melted and bubbly. For a little extra browning on top, you can switch the oven to the broil setting for the last 60 seconds (watch it carefully to prevent burning).
9. Rest and Serve: Let the pizza cool on the baking sheet for at least 5 minutes. This allows the crust to set and firm up, making it easier to slice and handle. Cut with a pizza wheel or sharp knife and enjoy!

Tips for Success & Variations

• Strict Carnivore: Omit the onion entirely. You can add a pinch of onion powder to the crust mix for flavor if you include that in your diet.
• Crispier Crust: For an even crispier crust, you can carefully flip it after the first 10 minutes of baking, then bake for another 3-5 minutes before adding toppings.
• Add-ins: Feel free to add other carnivore-friendly toppings like crumbled bacon, cooked ground beef, or pork rinds (crushed and sprinkled on top before the final bake for a crunch).
• Spice it Up: If you allow for spices, a dash of smoked paprika or garlic powder in the crust mixture adds another layer of flavor.

The post Carnivore Tuna Pizza with a Cheese & Onion Crust appeared first on Carnivore Wiki.

Yields: 1 serving Prep time: 5 minutes Cook time: 15-20 minutes

Ingredients:

• 3-4 thick slices of Pork Belly
• 2-3 large Eggs
• Salt to taste

Equipment:

• Heavy-bottomed skillet (cast iron is ideal)
• Tongs

Instructions:

1. Start the Pork: Place the slices of pork belly in a cold, dry skillet. Do not preheat the pan. This allows the fat to render out slowly, making the pork belly crispy.
2. Render the Fat: Turn the heat to medium-low. Let the pork belly cook slowly. As the pan heats up, the fat will begin to melt and render out.
3. Get it Crispy: After about 7-10 minutes, once a good amount of fat has rendered into the pan, increase the heat to medium. Flip the slices and continue to cook until both sides are golden brown and crispy to your liking.
4. Cook the Eggs: Remove the crispy pork belly from the pan and set it on a plate. There should be a generous amount of hot, liquid pork fat left in the skillet. Crack your eggs directly into that fat.
5. Fry to Perfection: Spoon some of the hot fat over the egg whites to help them cook. Fry the eggs to your desired doneness (sunny-side up with a runny yolk is highly recommended).
6. Serve: Place the fried eggs alongside the crispy pork belly. Season everything with a sprinkle of salt and enjoy immediately.

The post Crispy Pork Belly & Fried Eggs appeared first on Carnivore Wiki.

This recipe is incredibly simple and creates perfect grab-and-go bites for breakfast or a snack. They are essentially mini frittatas or baked omelettes.

Yields: 12 bites Prep time: 10 minutes Cook time: 20-25 minutes

Ingredients:

• 1 lb (approx. 450g) Ground Pork
• 8 large Eggs
• Salt to taste
• Lard, bacon grease, or butter for greasing the muffin tin

Equipment:

• 12-cup muffin tin
• Large skillet
• Mixing bowl

Instructions:

1. Preheat Oven: Preheat your oven to 375∘F (190∘C).
2. Cook the Pork: Place the ground pork in a large skillet over medium-high heat. Break it apart with a spoon and cook until it’s browned and cooked through, about 8-10 minutes.
3. Drain Fat (Optional): Drain off the excess rendered fat from the skillet. You can save this delicious fat for cooking later. Let the pork cool for a few minutes.
4. Prepare Egg Mixture: While the pork cools, crack the 8 eggs into a large mixing bowl. Add a generous pinch of salt and whisk until the yolks and whites are well combined and slightly frothy.
5. Combine: Add the cooked ground pork to the whisked eggs and stir to combine everything evenly.
6. Prepare the Tin: Generously grease the cups of your muffin tin with lard, bacon grease, or butter to prevent sticking.
7. Fill and Bake: Carefully pour or spoon the pork and egg mixture into the greased muffin cups, filling each one about three-quarters full.
8. Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the bites are puffed up, golden brown, and a knife inserted into the center comes out clean.
9. Cool and Serve: Let the bites cool in the tin for a few minutes before running a knife around the edges and removing them. They can be enjoyed warm or stored in the refrigerator for up to 4-5 days.

The post Crispy Pork Belly & Fried Eggs appeared first on Carnivore Wiki.

• 1 kg beef kidneys
• 50 g butter
• 1 large onion, chopped
• 250 g mushrooms, sliced (optional)
• 250 ml sour cream
• Water or beef broth
• Salt and black pepper to taste
• Fresh parsley or chives for garnish (optional)

Instructions:

1. Prepare the Kidneys: Start by thoroughly cleaning the beef kidneys. Rinse them under cold water. Trim off any tough outer membranes, fat, and the white tubes in the center. Cut the kidneys into bite-sized cubes. For a milder flavor, you can soak the kidney pieces in a bowl of cold water with a splash of vinegar or milk for about 30 minutes, then drain and pat them dry.
2. Sauté the Aromatics: Melt the butter in a large pot or pan over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 5-7 minutes.
3. Brown the Kidneys: Increase the heat to medium-high. Add the prepared kidney pieces to the pan with the onions. Sauté for about 5 minutes, stirring frequently, until they are browned on all sides.
4. Stew: Add just enough water or beef broth to the pan to barely cover the kidneys. Bring the liquid to a boil, then reduce the heat to low. Cover the pan and let it stew for 20 minutes, or until the kidneys are tender. Season with salt and pepper.
5. Add Mushrooms and Cream: If using mushrooms, stir them into the pot and cook for about 5 minutes until they are tender. Next, reduce the heat to very low and stir in the sour cream. Be careful not to let the sauce boil after adding the sour cream, as it can curdle.
6. Serve: Cook for another 2-3 minutes to heat the sour cream through. Garnish with fresh parsley or chives and serve immediately with your favorite side dish, such as mashed potatoes or rice.

The post Beef kidneys with onion and cream sauce appeared first on Carnivore Wiki.

• 250g curd cheese (or cottage cheese)
• 100g cream cheese (like Philadelphia)
• 5 large eggs, separated
• Pinch of salt
• Avocado

Instructions

1. In a large bowl, use a mixer to combine the curd cheese, cream cheese, egg yolks, and a pinch of salt until the mixture is smooth. Set this aside.
2. In a separate, clean bowl, whip the egg whites with the mixer on high speed until they form stiff peaks. This is what’s often called “egg snow.” The mixture should be thick and hold its shape.
3. Gently fold the whipped egg whites into the curd cheese mixture. Be careful not to stir too vigorously, as this will deflate the egg whites.
4. Pour the mixture into a cake pan or a heat-safe dish.
5. Preheat your air fryer to 200°C (390°F).
6. Bake the cake in the air fryer for 15 minutes on each side. It should be golden brown and firm to the touch when done. Let it cool completely.

The Eggs Benedict

Ingredients

• 2 eggs
• 1 tablespoon white vinegar
• A pinch of salt

Instructions

1. Bring a small pot of water to a gentle simmer. Add the white vinegar and a pinch of salt. The vinegar helps the egg whites stay together.
2. Crack an egg into a small bowl. Use a spoon to create a gentle whirlpool in the simmering water and carefully slide the egg into the center.
3. Poach for 3-4 minutes for a soft-set yolk, or longer if you prefer it more firm.
4. Remove the egg with a slotted spoon and place it on a paper towel to drain excess water. Repeat with the second egg.

The Final Assembly

1. Cut the baked and cooled cake into individual slices.
2. Top each slice with a layer of fresh Philadelphia cream cheese.
3. Slice an avocado and place the slices on top of the cream cheese.
4. Finally, top with the freshly poached eggs Benedict.

The post Egg benedict with oopsie bread and avocado appeared first on Carnivore Wiki.

Ingredients

• 200g ground beef
• Salt (to taste)
• Your favorite burger seasoning
• 1 egg
• Bacon (2-3 strips, or to your liking)
• 1 round of Camembert-type cheese (like Brie or Camembert)
• 1 slice of cheese (Cheddar, American, Swiss, etc., for the middle)

Instructions

1. Prepare the Burger Patty:
   • Form the 200g of ground beef into a burger patty (a flat, round shape).
   • Season both sides generously with salt and your favorite burger seasoning.
2. Cook the Patty, Egg, and Bacon:
   • Heat a large pan over medium-high heat.
   • Place the seasoned burger patty in the hot pan and cook to your desired doneness (e.g., 3-5 minutes per side for medium).
   • Once the patty is cooked, remove it from the pan and set it aside.
   • In the same pan (to use the flavorful drippings), cook your bacon until crispy. Remove and set aside.
   • Still in the same pan, cook the egg sunny-side up until the whites are set and the yolk is still runny. Remove and set aside.
3. Melt the Camembert:
   • While the other ingredients are cooking, heat a second pan over low to medium heat.
   • Cut the round of Camembert-type cheese horizontally into two equal halves.
   • Place both halves, cut-side down, in the pan. Let them warm for a few minutes until they become slightly soft and gooey. Be careful not to let them completely melt or stick to the pan.
4. Assemble Your Burger:
   • Place one softened Camembert half on your serving plate.
   • Top it with the cooked burger patty.
   • Add the slice of cheese on top of the burger patty.
   • Carefully place the sunny-side up egg over the cheese slice.
   • Arrange the crispy bacon on top of the egg.
   • Finish by placing the second softened Camembert half on top of everything.

Enjoy your gourmet burger!

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