French Onion Steak and Egg Quiches
Savory mini quiches layered with caramelized onions, tender steak, and a rich cheese topping, all nestled into a crispy pork rind and almond flour crust.
Ingredients
For the Crust:
¾ cup finely crushed pork rinds
¼ cup almond flour
2 Tbsp butter, melted
¼ tsp salt
For the Filling:
8 oz sirloin steak, cooked medium-rare and diced
6 large pasture-raised eggs
½ cup heavy cream (or full-fat coconut milk for dairy-free)
2 medium yellow onions, thinly sliced
2 Tbsp butter (for caramelizing onions)
½ tsp garlic powder
¼ tsp dried thyme
Salt and pepper, to taste
½ cup Gruyère cheese, shredded (or aged Swiss)
Macronutrients
Protein: 150g
Fat: 199g
Carbs: 35g
Preparation
Prepare the Crust: Preheat the oven to 375°F (190°C). In a bowl, mix the crushed pork rinds (¾ cup), almond flour (¼ cup), melted butter (2 Tbsp), and salt (¼ tsp) until crumbly. Press about 1–2 tablespoons of the mixture firmly into the bottom and slightly up the sides of each cavity in a well-greased muffin tin. Pre-bake the crusts for 6–8 minutes until lightly golden. Remove from the oven and let cool slightly.
Caramelize the Onions: Melt the butter (2 Tbsp) in a skillet over medium heat. Add the sliced yellow onions (2 medium) and a pinch of salt. Cook low and slow, stirring often, for about 20–25 minutes until deeply golden and sweet.
Make the Filling: In a large bowl, whisk the eggs (6 large), heavy cream (½ cup), garlic powder (½ tsp), dried thyme (¼ tsp), salt, and pepper.Fold in the diced sirloin steak (8 oz) and half of the caramelized onions (from above).
Assemble the Mini Quiches: Spoon the steak and egg mixture evenly into each crust. Top each mini quiche with the remaining caramelized onions. Sprinkle shredded Gruyère cheese (½ cup) generously over each one.
Bake: Bake at 375°F (190°C) for 18–20 minutes, or until the centers are set and the tops are golden and bubbling. Cool for 5 minutes before removing from the tin.
9:17
Body weight of of 215