Low Carb Chicken Spinach Mushroom Quiche
  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 6
Ingredients
.5 head, medium (5-6" dia) Cauliflower, raw 1 cup, shredded Mozzarella Cheese, whole milk 8 large Egg, fresh, whole, raw 8 ounces Chicken Breast (cooked), no skin, roasted 2 cup Spinach, fresh 5 medium Mushrooms, fresh 1 cup, shredded Cheddar Cheese 1 cup, fluid (yields 2 cups whip Heavy Whipping Cream 1 tbsp Italian Spice (by SLIDOG) 1 tsp Himalayan Pink Salt (by WJHUNTER) 2 serving Bacon - Hormel Real Crumbled Bacon, 1tbsp 1 tsp Pepper, black
Directions
Rice cauliflower in food processor or blender. Steam for 1 1/2 minutes in microwave. Add 1 egg, 1 cup shredded mozzarella cheese, 1/2 cup Parmesan cheese, salt, pepper, and italian seasoning. Mix well, Spray a quiche dish with coconut oil, and press the cauliflower into dish and up the sides. Bake at 375 degrees for approximately 30 minutes. Half way through, take the dish out of oven, and with a spoon, press the down and back up the edges. As the crust cooks, it shrinks down into the dish. Place back in oven and continue cooking. Meanwhile - combine the balance of the eggs, spinach, mushrooms, heavy cream, salt, and pepper in blender. Blend until well combined. Mix in shredded chicken, bacon crumbles, and 1 cup shredded cheddar cheese. Pull dish out of oven, and pour the quiche mixture over the cauliflower crust. Bake 375 degrees for 30-40 minutes - or until center is set. Allow to cool on counter for 15-20 minutes before cutting and serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user MYSTTEARS.
Servings Per Recipe: 6
Nutritional Info Amount Per Serving
  • Calories: 437.1
  • Total Fat: 33.2 g
  • Cholesterol: 363.8 mg
  • Sodium: 450.3 mg
  • Total Carbs: 5.9 g
  • Dietary Fiber: 1.7 g
  • Protein: 29.4 g

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