Keto Recipes
Chicken and Mushroom Quiche
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:
- Net Carbs: 7g
- Protein: 22.4g
- Fat: 40.5g
- Calories: 484