Mushroom & Kale Quiche with Coconut Flour Crust
Serves 610 mins prep50 mins cook
Delicious Mushroom and Kale Quiche baked in a Coconut Flour Crust; An easy low carb quiche perfect for a keto brunch or freezer-friendly meal prep breakfast. Great for a gluten-free option too!
0 servings
What you need
tsp olive oil
cup coconut flour
cup butter
tsp salt
cup kale
cup onion
cup white mushrooms
cup almond milk
tsp ground nutmeg
tsp black pepper
Instructions
Prep: 1 Preheat oven to 350°F. Make crust: 1 In a food processor, combine coconut flour, eggs, melted butter and salt, and pulse until combined to rough dough or crumbles. 2 Or, directly mix ingredients a large bowl with a wooden spoon. 3 Spread dough crumbles evenly in a 9” pie dish and use hands to press down against the dish. Don’t leave any gaps, and don’t press too much against the borders. 4 Press down with back of spoon to smoothen surface. Make sure crust is tight so it holds together. 5 Pick crust with fork. 6 Cover pie dish with foil and pre-bake crust for 15 minutes. Make quiche: 1 Heat a large saucepan over medium, add kale and 2 tablespoons water, cover and cook until bright green and wilted, about 3-4 minutes. 2 Drain, pat dry and set aside. 3 Heat oil in skillet, and fry onion and garlic until fragrant, about 1-2 minutes. 4 Add mushrooms and cook another 2-3 minutes until soft. Set aside. 5 In a large bowl, whisk together eggs, egg whites, milk, Italian Seasoning, nutmeg, salt, pepper, and half the cheese. 6 Spread layers of fillings into pie crust: Kale, half shredded cheese, Mushrooms. 7 Pour egg mixture into crust, filling just below the top. 8 Bake for 30-35 minutes until egg is set.View original recipe