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
Tavuk
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
