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Chicken Julienne Quiche
A hearty, low-carb pie with a shortbread crust made from almond and coconut flour, featuring a tender filling of chicken, mushrooms, and cream cheese.
Ingredients
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COMPONENT to taste
- to taste
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Method
For the crust: whisk together the eggs and melted butter. Mix the dry ingredients, add to the wet mixture, combine, and chill in the fridge for 15 minutes
Press the dough evenly into the bottom and up the sides of a 20 cm baking pan, prick with a fork, and bake at 180°C for 7–10 minutes
For the filling: dice the meat into small cubes and pan-fry for 10 minutes. Add the sliced mushrooms, salt, and spices, and cook until the liquid evaporates
Для заливки: combine the cream cheese, egg, chopped fresh herbs, salt, and spices. Beat with a mixer until smooth
Mix the filling and the custard base together, pour everything into the pre-baked crust, and bake at 180°C for 20 minutes. Remove the pie, top with grated cheese, and bake for another 5 minutes
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