Easy Keto Chicken and Mushroom Quiche Recipe

Introducing one of our favorite creations…our easy Keto Chicken and Mushroom Quiche! This café style quiche has a fantastically flaky pastry crust made from almond and coconut flour.

Make sure your butter is cold and work quickly if it warms up too much and becomes difficult to handle, place it in the freezer for 5-10 minutes.

Serves 6

Per Serving:

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.

Click here to read more about the ketogenic diet and to find more low-carb, keto-friendly recipes!