DJ Foodielow-carb, low carb, sugar free, sugar-free, gluten-free, gluten free, primal, paleo

Rosemary Scented Ham and Cheddar Mini-Quiches

Prep: 30 min | Cook: 30 min | Total: 1 hr | Servings:6


Rosemary Scented Ham and Cheddar Mini-Quiches
Rosemary Scented Ham and Cheddar Mini-Quiches
Rosemary Scented Ham and Cheddar Mini-Quiches
I used to have a catering company in Mexico. One of the most popular breakfast items was my mini-quiches. They were flakey, butter little egg pies, but ... in the best possible way. When I lost "pie dough" from my life, I quickly started to look for a solution. As per usual, I turned to Kevinpa, who always had a tasty solution. He has several pie crusts, but none really stacked up to the flavor I was looking for.

Then, I found a somewhat strange recipe for "BBQ Beef Cups". Here, he basically uses biscuit dough, then bakes BBQ Beef into the biscuit, pressed into a muffin pan. THIS looked interesting ...

So, I made the dough, rolled it out a bit thinner than the way I believed Kevin had been ... greased my pan, laid the dough into the pan and added my quiche fillings. Bake and eat! They were just a bit sweet for my tastes, but I know the sweetener is there to help mask the slight twang that comes with Carbquik. So, my version has a bit less sweetener. Instead, I started adding fresh herbs and spices directly into the dough. This really helps!

These little mini quiches are fantastic (but a bit messy and sticky to make ... you'll see!) ;)

. .
DoughCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 cups (96g)  Carbquik (Buy Now) 2701818484206
1/4 cup (37.2g)  resistant wheat starch 75 (Buy Now) 14000322804
1/4 cup (16g)  wheat protein isolate 5000 (Buy Now) 600140000
1 tsp (4g)  'Swerve' or other sugar replacement (Buy Now) 0004040
2 tbsp (28g)  fresh whole butter, softened2002200000
1/2 tsp (1g)  salt0000000
2 tsp (2g)  fresh rosemary, chopped2.
1/2 tsp (1g)  crushed red chili flakes3.
FillingCaloriesFatProteinCarbsFiberSA'sNet Carbs
1/2 lb (227g)  cheddar cheese, grated or cut into small cubes902.4374.36562.75002.75
1/2 lb (227g)  ham, cubed356.5316.0346.744.01004.01
Egg MixtureCaloriesFatProteinCarbsFiberSA'sNet Carbs
1 1/4 cups (297.5g)  cream, heavy whipping1026.251106.258.75008.75
4 large (200g)  whole eggs28620262002
1 tbsp (15g)  dijon mustard, whole grain12.38.59.741.46.600.86
2 tsp (5.33g)  capers, drained and coarsely chopped1.
salt and pepper, to taste0000000
Totals (of 6 Servings):3260.02261.24g168.08g104.29g71.31g4g28.98g
Per Serving:543.3443.54g28.01g17.38g11.88g0.67g4.83g *


  1. In a mixing bowl, combine the ingredients until they come together.
  2. Dust a countertop with extra wheat protein isolate.
  3. Place the sticky dough into the table and dust with more wheat protein isolate.
  4. You'll want to keep heavily dusting both the table and dough while you work with it, but at this point, roll it out to about 1/4 inch thick. It should be roughly equivalent to a pie dough in thickness, but a little thicker is also nice and tasty.
  5. Cut the dough into the desired shapes (I cut them into squares in the photos).
  6. Butter and dust two large 6-muffin pans. Lay your 12 pieces of dough into each muffin cup. Be sure there are no holes in the dough, while also making sure the dough is pushed down to form against the base of the muffin cup (any extra air trapped underneath the cup will expand when the quiches are baked ... which can get messy).
  7. Pre-heat oven to 325 F.
  8. Divide the ham and cheese 12 equal portions within the cups.
  9. Whisk together your egg mixture, in a bowl. Pour equal amounts into each muffin cup.
  10. Bake for 25 to 30 minutes, or until quiches are nice and golden brown.
  11. Remove and serve!

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* Learn More: More about this recipe and nutrition ...



these mini quiche looks yummie!

one question is there a substitute for 

the wheat starch. I can't buy it in the Nethelands.

greetz Mariska

 Mariska  2/27/2015


---Reply posted by DJ on 2/27/2015
Hi Mariska! I honestly have no idea. I used those kinds of ingredients during my very earliest stages of weight loss, but phased them out and never really spent enough time with them to fully understand their behaviors. I currently use less processed ingredients, like nut and seed based flours. I understand how those work and can generally suggest alternatives, but these highly refined flours are designed for a specific purpose. I'm not sure how well substitutions will work. My suggestion would be to look around for a savory nut based pie crust and press it into pans. It won't be quite the same, but it'll still be tasty. Outside of that ... I'm really unsure. I'm sorry! :/