Low Carb Bacon Mushroom Quiche

I have tried many kinds of quiche in the day and I never really liked it. Well this Christmas I thought that I would make my own quiche for all the family when they came home. I have only had quiche with regular crust but since I’m a Low Carber I was hoping that I could make a Low Carb Bacon Mushroom Quiche. I’ll tell you, I was totally successful and now I can say I love quiche, well my quiche anyway!
The crust is fabulous, I have used the crust recipe for my sausage in a blanket, cracker and more to come. The crust is so versatile, you can keep it soft, crispy or in between. It is a recipe you should keep in your back pocket at all times.

So lets get started and I will show you how to make it!

Crust

1 cup mozzarella cheese

2 oz cream cheese

1 1/4 cup almond flour

1/2 teaspoon salt

1 teaspoon baking powder

1 room temperature egg

Melt mozzarella cheese and cream cheese in microwave for 1 minute.

Mix melted cheese together, add almond flour, salt and baking powder. I like mixing all the ingredients together wearing a glove.

Using a silicone mat or parchment paper on counter, place your dough on mat and add another silicone mat or parchment paper on top.

Add in the egg and mix well.

Using a rolling pin, roll your dough between 2 silicone mats or parchment paper until it is approximately 12″ to 14″ round.

Peel dough from mat and lay in a 9″ ovenware pie plate.

You can cut off excess dough on edge of pie plate or roll the dough and pinch the edges (demonstrated in the video).

Preheat oven 375 F and bake for 8 to 10 minutes on middle rack.

Remove from oven and let cool.

Filling

5 eggs

1/3 cup mayonnaise

1/4 cup 35% whipping cream

3 green onions chopped

227 grams sliced white mushrooms

1 cup shredded cheddar cheese

1 medium chopped red pepper

1 cup bacon crumble or 300 grams cooked bacon

Herbamare to taste or salt and pepper

Add the eggs, add mayo, whipping cream and herbamare, using an electric mixer, mix well.
Set aside.

Putting the quiche together

Layer mushrooms, pepper, onion and cooked bacon into pie shell.

Take half of the cheddar cheese and layer on top.

Pour egg mixture on top of all ingredients

Add the rest of the cheese.

Place Quiche in oven on middle rack and bake for approx 40 t0 45 minutes

The edge of the crust was browning up quite fast so I placed foil on the edges to stop the browning.

Remove from oven and let sit for approx 10 minutes

Cut and serve!

Servings: 8 servings

Yield: 5.1 net carbs

Stay healthy and live well!

Gayle