Low Carb Mushroom and Cheese Quiche
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 shallots (or 4 tbsp) chopped2 cup button mushrooms chopped.2 tbsp olive oil1 stick butter, salted or unsalted1 cup soy flour2 tsp baking powder1 cup grated parmesan cheese1 cup fluid heavy cream (hold out 3 tbsp)2-3 tsp of water5 eggs6 oz swiss cheese3/4 c chopped green onion (scallions)Pam cooking spray
Sweat (7-10 min) shallots, and mushrooms in olive oil. Very important to drain off all the juice. set aside.
In another bowel, cream 1 stick butter, add the baking powder to the soy flour and sift together into the butter. Then add 3 tbsp heavy cream, fold in the parmesan cheese use water as needed to moisten the dough and its done when it pulls away from the bowel. Dough is sticky, put in frig for 1 hour to rest.
Crack eggs, add the remainder of the heavy whip cream and mix with a Mixer.
Preheat oven to 350 degrees
Spray a glass pie plate with Pam. Put the dough in the center and hand press it to the edges, use extra soy flour on your finger tips to keep the dough off your hands. Cook the pastry for about 10-15 minutes without the filling.
To the pie plate add a portion of the egg and cream mixture, then layer the mushrooms,and swiss cheese and scallions, then top the mixture with the remainder of the egg/heavy cream. cover the edges of the crust (if exposed) with foil to prevent the crust from burning for the remainder of the 35-40 minute cook time. When knife comes out clean it is done. Let set for 5 minutes before cutting for the best slice. Makes 6 large portions.
Number of Servings: 6
Recipe submitted by SparkPeople user DUNGLES.
In another bowel, cream 1 stick butter, add the baking powder to the soy flour and sift together into the butter. Then add 3 tbsp heavy cream, fold in the parmesan cheese use water as needed to moisten the dough and its done when it pulls away from the bowel. Dough is sticky, put in frig for 1 hour to rest.
Crack eggs, add the remainder of the heavy whip cream and mix with a Mixer.
Preheat oven to 350 degrees
Spray a glass pie plate with Pam. Put the dough in the center and hand press it to the edges, use extra soy flour on your finger tips to keep the dough off your hands. Cook the pastry for about 10-15 minutes without the filling.
To the pie plate add a portion of the egg and cream mixture, then layer the mushrooms,and swiss cheese and scallions, then top the mixture with the remainder of the egg/heavy cream. cover the edges of the crust (if exposed) with foil to prevent the crust from burning for the remainder of the 35-40 minute cook time. When knife comes out clean it is done. Let set for 5 minutes before cutting for the best slice. Makes 6 large portions.
Number of Servings: 6
Recipe submitted by SparkPeople user DUNGLES.
Nutritional Info Amount Per Serving
- Calories: 602.9
- Total Fat: 48.3 g
- Cholesterol: 322.3 mg
- Sodium: 796.4 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 3.5 g
- Protein: 31.7 g
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