Easy Keto Chicken and Mushroom Quiche Recipe

This café style quiche has a fantastically flaky pastry crust made from almond and coconut flour.

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

Keto Chicken and Mushroom Quiche 🐔🍄

This café style quiche has a fantastically flaky pastry crust made from almond and coconut flour! 😋💚Share this keto recipe with your friends in 3 simple steps:1️⃣ Click the link: http://bit.ly/2DhEF042️⃣ Write a caption3️⃣Click post so that your friends can enjoy this keto-friendly recipe!

Posted by Keto by Fitoru on Thursday, January 17, 2019

Serves 6

Per Serving:

Net Carbs 7g
Protein 22.4g
Fat 40.5g
Calories 484
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!

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