Chicken and Mushroom Quiche

Chicken and Mushroom Quiche



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



6 Eggs

½ Cup Cream

3 Cups Shredded


1 Cup Chopped


2 TBSP Thyme

3 Cloves Garlic


  1. Add the almond and coconut flour into a food processor along with the salt and xanthan gum. Pulse briefly to combine.
  2. 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.
  3. 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.
  4. 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.
  5. 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

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