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!
Ingredients
Crust:
¾cupsCoconut Flour, about 95g
2Eggs
¼cupMelted Butter or Coconut Oil
¼tspSalt
Filling:
1½cupsChopped Kale, about 99g
½tspOlive Oil
⅓cupChopped Onion, 53g
2tspMinced Garlic, about 2 cloves
1cupSliced Mushrooms, 70g
3Eggs
3Egg Whites
½cupAlmond Milk
½tspItalian Seasoning
⅛tspGround Nutmeg
¼tspSalt
½tspBlack Pepper
½cupShredded Mozzarella, Divided, 56g
Instructions
Prep:
Preheat oven to 350°F.
Make crust:
In a food processor, combine coconut flour, eggs, melted butter and salt, and pulse until combined to rough dough or crumbles.
Or, directly mix ingredients a large bowl with a wooden spoon.
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.
Press down with back of spoon to smoothen surface. Make sure crust is tight so it holds together.
Pick crust with fork.
Cover pie dish with foil and pre-bake crust for 15 minutes.
Make quiche:
Heat a large saucepan over medium, add kale and 2 tablespoons water, cover and cook until bright green and wilted, about 3-4 minutes.
Drain, pat dry and set aside.
Heat oil in skillet, and fry onion and garlic until fragrant, about 1-2 minutes.
Add mushrooms and cook another 2-3 minutes until soft. Set aside.
In a large bowl, whisk together eggs, egg whites, milk, Italian Seasoning, nutmeg, salt, pepper, and half the cheese.
Spread layers of fillings into pie crust: Kale, half shredded cheese, Mushrooms.
Pour egg mixture into crust, filling just below the top.