Chicken and Mushroom Quiche

Make a meal your whole family will love!

Try this tasty Keto-friendly Chicken and Mushroom Quiche- tender chicken, savory mushrooms, and a flavorful mix of herbs and spices wrapped in a golden crust.

Delicious and nutritious!

INGREDIENTS

Pastry:

  • 100 G Almond Flour

  • 40 G Coconut Flour

  • 1 TSP Xanthan Gum

  • 1 TSP Salt

  • 2 TBSP Rosemary

  • 150 G Cold Butter

  • 1 Egg

  • 2 TBSP Apple Cider Vinegar

Filling:

  • 6 Eggs

  • ½ Cup Cream

  • 3 Cups Shredded Chicken

  • 1 Cup Chopped Mushrooms

  • 2 TBSP Thyme

  • 3 Cloves Garlic

DIRECTIONS

  • Add the almond and coconut flour into a food processor along with the salt and xanthan gum. Pulse briefly to combine.

  • Add 150 grams of cold butter cut into small cubes, the salt, and rosemary. Pulse until a breadcrumb texture forms. Form a well and add one egg and the apple cider vinegar. Pull together and knead gently until a dough forms.

  • Refrigerate for 20 minutes. Remove and roll between two sheets of parchment paper. Using the back of a rolling pin, gently transfer to a greased quiche pan and trim off the excess dough.

  • Bake the crust for 10 minutes at 325°F. In a large bowl, combine 6 eggs, ½ cup of cream, garlic, and fresh thyme. Pour into the pie crust and top with shredded chicken and mushrooms.

  • Return to the oven for 45 minutes or until a knife inserted into the center comes out clean.

NUTRITIONAL INFORMATION

  • Calories: 484

  • Net Carbs: 7g

  • Protein: 22.4g

  • Fat: 40.5g

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