Keto Mushroom Quiche
Indulge in the rich, savory flavors of this Keto Mushroom Quiche, a low-carb delight perfect for breakfast, brunch, or even dinner. Featuring a buttery almond flour crust infused with parmesan, this gluten-free quiche is filled with tender, sautéed mushrooms, aromatic garlic, and a creamy custard base of eggs and heavy cream. Sharp cheddar cheese and a dash of nutmeg add depth, while chopped green onions lend a bright finish. With just 20 minutes of prep time and a satisfying golden-brown bake, this keto-friendly recipe offers a balanced, wholesome meal that’s packed with flavor and nutrients. Ideal for meal prep or serving a crowd, this quiche makes eating low-carb as delicious as it is easy!
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.5 cup parmesan cheese, grated
- 0.25 cup butter, melted
- 0.25 teaspoon salt
- 1 tablespoon olive oil
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 4 eggs
- 0.75 cup heavy cream
- 1 cup cheddar cheese, shredded
- 0.25 cup green onions, chopped
- 0.5 teaspoon black pepper
- 0.125 teaspoon nutmeg
Instructions
Preheat your oven to 350°F (175°C).
In a mixing bowl, combine almond flour, grated parmesan cheese, melted butter, and salt. Mix until the dough forms.
Press the dough into a 9-inch pie pan evenly across the bottom and up the sides. Bake the crust in the preheated oven for 10 minutes. Set aside to cool slightly.
In a skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they are browned and have released their moisture, about 5-7 minutes.
Add minced garlic to the mushrooms and cook for another 1-2 minutes until fragrant.
In a large bowl, whisk together the eggs and heavy cream until well combined. Stir in the cooked mushroom mixture, shredded cheddar cheese, chopped green onions, black pepper, and nutmeg.
Pour the egg mixture into the prebaked crust, spreading it evenly.
Bake in the oven for 35-40 minutes, or until the center is set and the top is golden brown.
Allow the quiche to cool for at least 10 minutes before slicing and serving.
Nutrition Facts
Calories |
2935 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.7 g | 336% | |
| Saturated Fat | 111.9 g | 560% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1213 mg | 404% | |
| Sodium | 2358 mg | 103% | |
| Total Carbohydrate | 49.6 g | 18% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 11.5 g | ||
| Protein | 108.9 g | 218% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1725 mg | 133% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 1281 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
