Low Carb Mushroom Quiche


  • 50g coconut flour
  • 50g ground almonds
  • pinch of salt
  • 50g butter, softened
  • 1 egg
  • 1 tbsp lemon juice
  • ground almonds, for dusting
  • 25g butter
  • 200g mushrooms
  • 2 eggs
  • 100g cream cheese
  • salt and pepper


Low Carb Pastry

  1. Rub a little butter around a 20cm/8” round quiche or tart dish and pre-heat the oven.
  2. Put the flour, ground almonds and salt into a mixing bowl and stir to combine.
  3. Add the butter and, using a pastry blender or fork, mash it into the flour until it resembles breadcrumbs.
  4. Break the egg into a small bowl, add the lemon juice and beat together.
  5. Tip the egg into the mixing bowl and stir to bring together a soft dough.
  6. Gather everything together pressing it into a ball of dough with your hands.
  7. Leave the pastry dough to stand for 5 minutes.
  8. Put the pastry onto a piece of parchment, flatten with the palm of your hand and dust lightly with ground almonds.
  9. Roll the pastry into a 25cm/10” circle, turning it over occasionally and dusting it lightly with ground almonds.
  10. Using the parchment for support, place the pastry over the prepared tart dish and gently press it into place.
  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.
  13. Bake for 10 minutes.

Mushroom Filling

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