Cheesy crust. Cheesy filling. An all-around cheesy creation with all of the satisfaction but almost none of the carbs. For smiles at your table, just say “cheese!”
August 2 2017 recipe by Anne Aobadia, photo by Emma Shevtzoff, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Meal
Cheesy crust. Cheesy filling. An all-around cheesy creation with all of the satisfaction but almost none of the carbs. For smiles at your table, just say “cheese!”
USMetric
4 servingservings
Ingredients
Cheese pie
- 4½ cups (18 oz.) 1.1 liters (500 g) shredded cheddar cheese, divided
- 8 8 egg, beateneggs, beaten
- 1½ cups 350 ml heavy whipping cream
- salt and pepper
For serving
- ¼ cup 60 ml olive oil
- ½ tbsp ½ tbsp red wine vinegar
- salt and pepper
- 1 lb 450 g smoked deli ham
- 1 tbsp 1 tbsp butter
- 7 oz. (5½ cups) 200 g (1.3 liters) lettuce
This recipe has been added to the shopping list.
www.dietdoctor.com
Making low carb simple
Instructions
Instructions are for 4 servings. Please modify as needed.
Preheat the oven to 350°F (175°C). Grease one ramekin per serving or any other serving-sized baking dish (approximately 5-6” (12 cm) in diameter).
In a large bowl, place half of the cheese. Whisk together the eggs and cream, and add to the bowl. Season with salt and pepper.
Place the remaining cheese into rounded piles (½ cup (1.2 dl) per serving,) on a baking sheet lined with parchment paper.
Move cheese piles into the oven for 5-10 minutes, or until the cheese has melted completely. Remove from oven and allow to cool slightly, but not completely.
Using a spatula, place the still pliable cheese puddles over the ramekins. Guide the cheese to conform to the shape of each dish, to form a crust. Let cheese crusts harden completely.
Pour the egg mixture into the crusts. Bake the pies for about 30-35 minutes, or until they are set, and have turned a nice golden color.
Mix the olive oil, vinegar, salt, and pepper to make a simple vinaigrette. Prepare the salad.
Cut the ham into thin strips, and fry in butter over medium-high heat, until crispy tender. Serve with pies, salad, and vinaigrette.
Tip
These mini-pies are delicious at room temperature or even cold. They are perfect for a picnic or as a packed lunch. Or, serve as a filling first course for any meal.
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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
21 comments
1
Amber
November 7 2017
These are really good, but take WAY longer than 15-20 minutes to cook through, for me. Perhaps my ramekins are too narrow and deep, but they're pretty standard. It's takes me a good 40-45 minutes to get them fully cooked.
2
Christina
November 29 2017
I wondered if I did something wrong! Mine have been in for 20 minutes and still very soupy
3
Rebeca
September 21 2018
They're are delicious, I had to improvise to my licking by just adding pepper, and a little salt, but I had to cook mine way longer than 20 mins. I cooked it on my top oven on the bottom shelf for the first twenty mins and baked the rest of the twenty minutes on the top shelf for even cooking.
- 1 comment removed
5
Vero
November 27 2018
Hi! Can I add leeks to the recipe? Fried with butter first...
Reply: #6
6
Reply to comment #5 by Vero
Kristin Parker Team Diet Doctor
November 28 2018
Hi! Can I add leeks to the recipe? Fried with butter first...
Yes, just make sure to count the carbohydrates.
7
Afshana Chawdoury
April 13 2019
Can you freeze this once cooked ?
Reply: #8
8
Reply to comment #7 by Afshana Chawdoury
Kristin Parker Team Diet Doctor
April 15 2019
Can you freeze this once cooked ?
Recipes with a high quantity of cheese don't always freeze/reheat very well as the cheese may "break" and the dish will become very oily.
9
MaryLou
June 14 2019
The picture shows it baked in a ramekin. But the recipe directions call to make crusts out of melted puddles of cheese and then pour egg mixture into crusts and bake. I'm confused.
Reply: #10
10
Reply to comment #9 by MaryLou
Kristin Parker Team Diet Doctor
June 15 2019
The picture shows it baked in a ramekin. But the recipe directions call to make crusts out of melted puddles of cheese and then pour egg mixture into crusts and bake. I'm confused.
Step 5 addresses moving the cheese to the ramekins.
11
Kate
October 24 2019
This is AMAZEBALLS!!!!
I have made traditional cheese souffles since I was a teenager, having been taught by my mother. My husband loves cheese souffles... having said that, after eating his first 'DD Keto Cheese Pie" he said, this is fabulous, and much nicer than cheese souffle!
And, much less cleaning up. This will become a regular meal in our house. 🤗12
Dustin Guerri
May 1 2020
Why not place the cheese for the base into the ramekins from the start, rather than make piles of cheese first, bake, and then place into the ramekins?
Reply: #13
13
Reply to comment #12 by Dustin Guerri
Kristin Parker Team Diet Doctor
May 1 2020
Why not place the cheese for the base into the ramekins from the start, rather than make piles of cheese first, bake, and then place into the ramekins?
Great tip, thanks Dustin! I'll pass it on to the Recipe Team.
14
dwir917
November 15 2020
This one isn't in the index yet. I was making a "Create Your Own Meal Plan" and when I tried to search for this one, it wasn't there. I tried a lot of things to try to copy it over, and I couldn't figure it out. Looks good, though.
Reply: #15
15
Reply to comment #14 by dwir917
Kerry Merritt Team Diet Doctor
November 15 2020
This one isn't in the index yet. I was making a "Create Your Own Meal Plan" and when I tried to search for this one, it wasn't there. I tried a lot of things to try to copy it over, and I couldn't figure it out. Looks good, though.
Sorry to hear that! I will let our team know.
16
Ryan
December 22 2020
What size ramekin does this need?
Reply: #17
17
Reply to comment #16 by Ryan
Crystal Pullen Team Diet Doctor
December 22 2020
What size ramekin does this need?
Six-ounce ramekin is what I used for this recipe.
18
DEBORAH
July 8 2021
I am confused....where are all the carbs coming from? Most organic heavy creams have no carbs and the cheaper ones only .5 per Tbs....and per person this would have 6.5 Tbs of cream, so either 0 to 3.25 carbs. The cheese has 0, the ham 0 (unless you are getting one with added sugar)....that leaves lettuce and red wine vinegar. So where are all the carbs?
Reply: #19
19
Reply to comment #18 by DEBORAH
Kristin Parker Team Diet Doctor
July 8 2021
I am confused....where are all the carbs coming from? Most organic heavy creams have no carbs and the cheaper ones only .5 per Tbs....and per person this would have 6.5 Tbs of cream, so either 0 to 3.25 carbs. The cheese has 0, the ham 0 (unless you are getting one with added sugar)....that leaves lettuce and red wine vinegar. So where are all the carbs?
Most of the carbs in this recipe are coming from the heavy cream and the cheddar cheese.
Reply: #20
20
Reply to comment #19 by Kristin Parker
Raeanna Nunn
September 11 2021
If you purchase pre-shredded cheese, most are packaged with potato starch to keep from clumping which adds carbs. To rmove this issue just shred your own. It is also cheaper than buying bags of shredded.
21
gspringham.1
December 15 2021
Lovely!! Hubby and I could only manage half quantity of the serves each , though. So lovely cold lubch for usin a couple of days.
I anticipated the servings would be filling so filled small (??3") ramekins with the recipe , and baked for 25 minutes, baked till golden brown in parts and puffed up ...lovely!
Hubby's must've been a tiny bit bigger because it had a tiny bit of "sauce" still in the middle of his....which he loved, as he manages best with soft food.
Mine was a lovely soft, eggy consistency.Reply: #22
22
Reply to comment #21 by gspringham.1
Kerry Merritt Team Diet Doctor
December 15 2021
Lovely!! Hubby and I could only manage half quantity of the serves each , though. So lovely cold lubch for usin a couple of days.
I anticipated the servings would be filling so filled small (??3") ramekins with the recipe , and baked for 25 minutes, baked till golden brown in parts and puffed up ...lovely!
Hubby's must've been a tiny bit bigger because it had a tiny bit of "sauce" still in the middle of his....which he loved, as he manages best with soft food.
Mine was a lovely soft, eggy consistency.So glad you both enjoyed!
