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:
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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