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Coconut Pastry Mushroom Quiche

Makes 1 quiche

The pastry for this quiche can be a little delicate to handle so use parchment to support it or press the pastry into the dish with your fingers. Ideal for low carb and gluten free diets the mushroom and cream cheese filling makes a quiche that is delicious served warm or cold.

Free from Gluten, Soya, Wheat
Vegetarian

Ingredients

Change Quantities:
  • LOW CARB COCONUT PASTRY
  • 50g Doves Farm Organic Coconut Flour
  • 50g ground almonds
  • pinch of salt
  • 50g butter, softened
  • 1 egg
  • 1 tbsp lemon juice
  • oil, for dish
  • ground almonds, for dusting
  • MUSHROOM FILLING
  • 25g butter
  • 200g mushrooms
  • 2 eggs
  • 100g cream cheese
  • salt and pepper

Low Carb Coconut Pastry

  1. Pre-heat the oven.
  2. Rub a little butter around a 20cm/8” round quiche or tart dish and.
  3. Put the flour, ground almonds and salt into a mixing bowl and stir to combine.
  4. Add the butter and, using a pastry blender or fork, mash it into the flour until it resembles breadcrumbs.
  5. Break the egg into a small bowl, add the lemon juice and beat together.
  6. Tip the egg into the mixing bowl and stir to bring together a soft dough.
  7. Gather everything together pressing it into a ball of dough with your hands.
  8. Dust a piece of parchment with ground almonds, put the dough in the middle and sprinkle it with more ground almonds.
  9. Flatten the dough with the palm of your hand and leave for 5 minutes.
  10. Roll out the pastry into a circle 5cm/2” larger than your dish and, using the parchment for support, transfer the pastry to the prepared tart dish and gently press it into place. OR simply press the pastry into the baking dish using your fingers.
  11. Remove the parchment and pinch the pastry to seal any cracks or gaps that appear.
  12. Prick the pastry all over with a fork.

Blind Baking

  1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  2. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the inside of the dish.
  3. Bake for 10-12 minutes.
  4. Remove from the oven and carefully lift the parchment and contents off the pastry.
  5. Return the dish to the oven and cook for a further 4-5 minutes without allowing the pastry to brown too much.

Mushroom Filling

  1. Put the butter into a frying pan over gentle heat.
  2. Slice the mushrooms, add them to the pan and cook until the mushrooms collapse and remove from the heat.
  3. Break the eggs into a mixing bowl and beat well.
  4. Add the cream cheese, mixing it roughly to leave lumps of cheese.
  5. Stir in the cooked mushrooms.
  6. Tip the mixture into the prepared pastry base and smooth the top.
  7. Bake for 20-25 minutes.

Equipment

20cm/8” round quiche/oven dish, mixing bowl, pastry blender and parchment paper.

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

10 minutes + 20-25 minutes

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Ingredients

Change Quantities:
  • LOW CARB COCONUT PASTRY
  • 50g Doves Farm Organic Coconut Flour
  • 50g ground almonds
  • pinch of salt
  • 50g butter, softened
  • 1 egg
  • 1 tbsp lemon juice
  • oil, for dish
  • ground almonds, for dusting
  • MUSHROOM FILLING
  • 25g butter
  • 200g mushrooms
  • 2 eggs
  • 100g cream cheese
  • salt and pepper

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