Easy Keto Chicken and Mushroom Quiche

INGREDIENTS

Pastry

• 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

Filling

• 6 Eggs
• 1/2 cup Cream
• 3 cups Shredded  The Meat Club Cage-free Chicken
• 1 cup Chopped mushrooms
• 2 tbsp Thyme
• 3 cloves garlic

This recipe is adapted from Fitoru.

PREPARATION

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.