Low Carb Mushroom Goats Cheese Quiche

Low Carb Mushroom Goats Cheese Quiche

Low Carb Mushroom Goats Cheese Quiche is a delicious, easy to make dish that is perfect for many occasions. A slice of this quiche is a great way to start the day. Serve it simply with a salad or some roasted vegetables and it’s a complete meal. It’s also ideal for a picnic or to serve for brunch.

Rub pan with butter then sprinkle with almond/Parmesan mix for a light crust

I class this as a crustless quiche because there is no pastry however, making it with almond meal and Parmesan cheese as a crumb, actually creates a bit of crust on the quiche. This adds some great texture but it also helps to ensure that this dish doesn’t stick to the pan. This crust is my go to base for all of my low carb quiches as it works really well. Note that I’ve added a tablespoon of coconut flour to stabilise the filling. Simply omit if you don’t have the ingredients or don’t want to use it. It won’t really impact on the end result.

If you bake this in a smaller quiche pan then you may need to allow it to cook for slightly longer, so that the middle cooks. This recipe freezes really well. I cut it into single serving sizes and simply grab a piece out of the freezer when I feel like a slice.You can also omit the almond meal to make it nut free. Simply double the amount of Parmesan cheese for the crust if you do.



6 large eggs
2 cups/250 gms sliced mushrooms- button mushrooms were used in featured recipe
100 gms goats cheese/Chevre- cut/broken into small cubes
1 cup grated tasty cheese
1/2 cup sour cream -full fat
1/2 cup cream- full fat
2 spring onions finely sliced
1 Tbspn coconut flour
1/2 tspn mixed herbs- optional
Butter to rub on the baking dish
1 Tbspn grated parmesan cheese
1 Tbspn almond meal/almond flour
Salt and Pepper to taste

Preheat oven to 170 C/350 F fan forced

1. Prepare an 20-26 cm/8-10” flan or quiche pan by rubbing it with liberally butter.
2. Mix the parmesan cheese and almond meal together and sprinkle on the prepared pan, shaking it to distribute it all over.
3. Beat the eggs and season with salt and pepper. Beat in the sour cream and cream and mix till combined.
4. Mix in the grated cheese, spring onions and herbs to the egg mix.
5. Gently fold in the mushrooms and goats cheese.
6. Pour into the prepared quiche pan, ensuring the ingredients are well dispersed over the surface of the pan.
7. Bake for approximately 40-50 minutes or until cooked in the centre but not dry.

Omit the almond meal and double the amount of parmesan cheese for the crust to make this nut free.
Use filling in a pastry base if you aren't worried at all about the carbs - but try this version first☺

A KETOhh Creation

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