Keto mushroom quiche
Preparation
For 4 servings
Preparation:
Chop the shallots and fry them in Kanso MCT oil (77%) until they are slightly crispy. Divide into 2 portions.
Wash and chop/ halve the mushrooms and sauté in olive oil.
Beat three eggs in two small bowls. (One egg for the dough, two eggs for the filling).
Cut the mozzarisella into small pieces.
Preparation of the dough:
Put 100g Kanso KetoFlour in a bowl together with 1 tbsp psyllium husks and ½ tsp salt. Now add the beaten egg, 30ml olive oil, half of the roasted shallots and 100ml cold water to the flour and mix well. Refrigerate the dough for 15 minutes.
Preparation of the filling:
While the quiche dough is resting, place the mushrooms in a bowl with the second half of the shallots, Soy Cuisine, two beaten eggs, the mozzarisella, salt, pepper and thyme. Mix everything together well.
Final:
Grease a baking pan (18cm diameter) and spread the dough in it. Make sure to leave a small border. (The dough sticks a little, I use baking paper and a glass to place it in the mold).
Now pour in the filling. Lastly, sprinkle 30g of Simply V grated relish on top of the quiche.
Place in preheated oven for 50 minutes at 175 degrees convection.
Enjoy warm or cold.
Step by step
Step 1 - Preparation:
Chop shallots and mushrooms and fry in oil. Beat 3 eggs in 2 bowls (2+1). Cut mozzarisella into small pieces.
Step 2 - The dough:
Put flour, psyllium husks, salt, one beaten egg, olive oil, half of the shallots and water together in a bowl and mix to a dough. Refrigerate for 15min.
Step 3 - The filling:
Put the mushrooms in a bowl with the second half of the shallots, the Soy Cuisine, the two beaten eggs and the grated mozzarisella, salt, pepper, thyme and mix well.
Step 4 - Final steps:
Pour the dough into the greased baking dish - leave a small edge - pour in the filling and top with the vegan grating delight. Off it goes into the oven at 175 degrees for about 50 minutes
Step 5: Enjoy warm or cold.
Recipe by Steffi Kieselmann:
Instagram: Travelketosteffi
Website: www.travel-keto.de
| Ingredient | Quantity |
|---|---|
| Kanso KetoFlour | 100 g |
| Psyllium husks | 1 TBSP. |
| Organic egg (size M) | 1 |
| Salt | 1/2 TSP |
| Water | 100 ml |
| Olive oil | 30 ml |
| Shallot | 1 |
| Ingredient | Quantity |
|---|---|
| organic brown mushrooms | 250 g |
| Organic eggs (size M) | 2 |
| Shallot | 1 |
| Alpro Soy Cuisine | 100 ml |
| Mozzarisella | 70 g |
| Salt | 1/2 TSP |
| Parson, thyme | some |
| Ingredient | Quantity |
|---|---|
| Simply V vegan grating delight for sprinkling | 30 g |
| Olive oil for sautéing the mushrooms | 20 ml |
| Kanso oil (77%) for sautéing the shallots | 10 ml |
| Energy (Kcal) | Protein (g) | Fat (g) | Carbohydrates (g) | Ketogenic quotient | Per |
|---|---|---|---|---|---|
| 1589 | 49,4 | 129,3 | 27,9 | 1,7 : 1 | 4 servings |
| 397 | 12,4 | 32,3 | 7,0 | 1,7 : 1 | 1 serving |
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