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This Carnivore Quiche is a protein-packed twist on a breakfast classic, featuring a flavorful pork-based crust and a rich, cheesy egg filling. With crispy bacon and a luscious blend of heavy cream and raw cheese, it's a satisfying, low-carb option that’s perfect for anyone following a keto or carnivore lifestyle.
It’s ideal for weekend brunches, make-ahead breakfasts, or anytime you’re craving a deeply satisfying, no-carb meal. Add chives for a touch of freshness (if you're not strictly carnivore) and enjoy warm or cold—it's even better as leftovers!
• 1 lb raw ground pork
• 5 oz pork rinds (pre-ground)
• 3 eggs
• 1 tbsp grass-fed ghee (or butter)
• 1/4 tsp sea salt
• 6 eggs
• 1 cup heavy whipping cream
• 8 oz cheese, shredded
• 8 oz bacon, cooked and chopped
• 3/4 tsp sea salt
• 3 tbsp chives (optional)
1. Preheat the oven to 375°F.
2. In a blender or food processor, crush the pork rinds to a fine powder. Set aside.
3. Melt the ghee on your stovetop.
4. In a blender, combine the raw ground pork, melted ghee, and 3 eggs until a smooth paste forms.
5. Transfer the mixture to a mixing bowl and fold in pork rind powder and salt to form a dense dough.
6. Press the dough into a pie pan to form a tall crust. Freeze or reserve any excess dough.
7. Bake the crust at 375°F for 20 minutes.
8. While baking, cook the bacon until crisp, then cool and chop.
9. In a bowl, whisk together the remaining 6 eggs, heavy cream, and salt for 1 minute.
10. Fold in shredded cheese and chopped bacon.
11. Pour the filling into the baked crust and garnish with chives (optional).
12. Bake at 375°F for 30–35 minutes, until golden and set.
13. Let cool for 10–15 minutes before serving. Store leftovers in the fridge for up to 5 days.
