Chicken and Mushroom Quiche


Chicken and Mushroom Quiche

When you want a quick and easy supper but don’t know what to make, this chicken and mushroom quiche is the answer. A recipe that is tasty and filling meal the whole family will enjoy. Whether you need a light supper or a quick and easy meal to throw together when unexpected guests arrive, this recipe is perfect.
Keyword keto
Prep Time 15 minutes
Cook Time 20 minutes
Freezing time 55 minutes
Total Time 1 hour 30 minutes
Servings 6
Calories 484kcal



  • 100g almond flour
  • 40g coconut flour
  • 1 tsp xanthan gum
  • 1 tsp salt
  • 2 tbsp rosemary
  • 150g cold butter
  • 1 egg
  • 2 tbsp apple cider vinegar


  • 6 eggs
  • ½ cup cream
  • 3 cup shredded chicken
  • 1 cup chopped mushrooms
  • 2 tbsp thyme
  • 3 cloves garlic


  • 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.


Nutrition Facts
Net Carbs: 7g
Protein: 22.4g
Fat: 40.5g
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