Keamy Quarterly: October 2022

Keamy Eye & Laser Centre

Keamy Cosmetic Center

Next Level Non-Surgical Eyelid Lift Eyelid Lift

Thanks to Alma’s Opus Plasma Calibri accessory, Dr. Keamy now offers the latest technology in non-surgical eyelid lifts. The Calibri tip smooths and tightens loose skin around the upper and lower eye area. Plus, Alma developed CBD+ eye crème precisely to follow an Opus Plasma eye treatment. The luxe emollient delivers hyaluronic acid and peptides to expedite the healing process and continue to restore and protect the delicate skin around your eyes long after.
Monthly Botox & Filler Specials never go away!

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Keamy Eye & Laser Center

New IOLs and Relief for Blepharitis

Dr. Jean Keamy

Dr. Keamy just returned from the American Academy of Ophthalmology (AAO) annual conference in Chicago. It was jam-packed with presentations from the brightest stars in Ophthalmology’s orbit. New cataract IOLs that can be modified by light to give perfect vision were unveiled. Stay tuned!

Dr. Keamy never sees a patient without giving the eyelids a careful once-over – upper, lower, inner, and outer. She is checking for signs of Blepharitis, the eyelid inflammation caused by factors from dry eye to Demodex mites. (I know, ewww!) If you have sore eyelids, itchy eyes, flakes or crust along your lash line, or a gritty feeling in your eyes, relief is here! Call the office and have Dr. Keamy take a peek.


Keamy’s Kitchen

Last-of-the-Season Zucchini Quiche

Zucchini is flush with Vitamin A and C, and Caratenoids, such as lutein, Zeazanthin, and betacarotene.
All support healthy eyes and prevent macular degeneration.
Keamy's Kitchen


  • 1 frozen pie crust
  • 1 large zucchini, grated
  • 1 onion, finely chopped
  • 4 eggs, beaten
  • 1/2 cup whole milk
  • 3 tablespoons flour
  • 1 cup Swiss or any cheese, shredded
  • olive oil, salt and pepper

Salt and strain zucchini. Pat dry with a paper towel. (Note: The larger the zucchini, the more water it will expel.) Sauté chopped onion in olive oil until translucent, add zucchini, continue to sauté until soft. Add mixture to eggs, stir in milk, flour, and cheese. Salt and pepper to taste. Pour mixture into defrosted crust. Bake at 375 for 45 minutes or until firm and crust is golden.

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