i’ll eat quiche any day

My husband and I are challenging ourselves to eat from the pantry as much as possible during January. Quiche is a great way for me to use up the bits and bobs in the fridge while staying low-carb. Basically, I use 6 eggs and 1/2 cup of heavy cream whisked together and go from there. This time, I used chopped asparagus and shredded mozzarella. Since the big oven was already hot, I made 2 quiches, one of which I’ll freeze. I bake the quiche at 350 degrees for about 25 to 30 minutes. My oven runs hot; you may need more time.

For my half marathon training, I’m going low-carb, but not strict keto. I realized that I need nutrient-dense carbs like sweet potatoes when I get into the higher mileage weeks. Since sugar causes inflammation in my body, I do use keto sweeteners like Swerve if I want to sweeten the sweet potato. Usually, I eat it plain.