Crustless Chicken and Mushroom Quiche
An Atkins diet induction friendly crustless quiche that's low in carbohydrates. Serve as a meal with a green salad or enjoy a slice as a low carb snack.
230 g cheddar cheese, shredded
1/2 cup whipped heavy whipping cream
5 large eggs
1 tbsp butter
1 tbsp freshly ground black pepper
1 tsp salt
200 g skinless chicken breast, shredded
1/4 cup fresh cilantro, chopped
200 g mushrooms, sliced
60 g onions, chopped
In a large skillet sauté mushrooms and onions in butter till tender.
Removed from heat and stir in cooked shredded chicken breasts.
In a large bowl whisk eggs, add in the cream, salt and pepper.
Add the chicken and mushroom mixture, and the fresh cilantro and stir well.
Mix in the grated cheddar cheese.
Pour the mixture into a greased 10" pie plate.
Bake at 350 °F (175 °C) for 35 to 40 minutes or until set and slightly browned.
Allow to stand for 10 minutes before serving. Freezes well.
in 1 serving of Crustless Chicken and Mushroom Quiche.
, 5% carbs, 30% protein.
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