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 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.

• 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.

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