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Easy Keto Chicken and Mushroom Quiche




PREP TIME: 30 mins (20 mins rest time)
REST TIME: 55 mins


This cafe-style quiche has a superb flaky crust made from almond and coconut flour. Pro tip: Make sure your butter is cold and work quickly. If it warms up too much and becomes difficult to handle, place it in the freezer for 5-10 minutes.



  • 100g Almond flour
  • 40g Coconut flour
  • 1 tsp Xanthan gum
  • 1 tsp Salt
  • 2 tbsp Rosemary
  • 150g Cold butter
  • 1 Egg
  • 2 tbsp Apple cider
  • Vinegar


This recipe is adapted from Fitoru.


  1. Add almond flour and coconut flour into a food processor, along with the Xanthan gum and salt. Pulse briefly to combine.
  2. Cut 150 grams of cold butter into small cubes. Add the butter cubes, salt and rosemary into the food processor. Pulse until a breadcrumb texture forms. Create a well and add the egg and apple cider vinegar. Pull together and knead gently until a dough forms.
  3. Refrigerate for 20 minutes. Remove and roll between two sheets of parchment paper. Using the back of a rolling pin, gently
    transfer the pastry dough to a greased quiche pan and trim off the excess dough.
  4. Bake the crust for 10 minutes at 325°F. In a large bowl, combine 6 eggs, ½ cup of cream, garlic and fresh thyme. Pour mixture
    into the pie crust. Top with shredded chicken and mushrooms.
  5. Return to the oven for 45 minutes or until a knife inserted into the center comes out clean.