Low Carb Mushroom Quiche

Low Carb Mushroom Quiche

Low Carb/Keto Mushroom Quiche

I have a confession to make: I have been making way too many casseroles for lunch. There is such a thing as too much of even good things. Both my husband and I have gotten bored with the same lunch (even if tastes differently) every day. This is where this low carb ketogenic quiche recipe with mushroom filling comes into play.

Normally I make a couple of pizza doughs every weekend that go into the freezer or fridge for the following week. So this week I thought: instead of laying it flat on a cookie sheet, how about turning it into the crust for a quiche? I had mushrooms in the fridge and eggs and half and half are a staple we always have in the fridge, so why not?

This turned out delicious and worth replicating. I also happen to be a big fan of mushrooms; I hated them as a kid, mainly because of all the horror stories of mushrooms picked from the woods my grandmother used to tell me, but as a grown-up, I have come to love them. Rich and earthy in taste, they are an excellent meat replacement for those days when you just don’t feel like eating any more meat (very rare for me, but they happen).


For the dough

  • 4 oz. mozzarella cheese
  • 2 tbsp almond flour
  • 2 tbsp coconut flour
  • 2 tbsp butter
  • 1 egg

For the filling

  • 170 g mushrooms (combination of shiitake, cremini and button)
  • 45 g cream cheese
  • 2 tbsp avocado oil
  • 2 tsp garlic
  • 1/3 cup half and half
  • 3 eggs


  • Follow the instructions for making pizza dough for the crust using the ingredients listed above. Push it into the bottom of a baking dish and bake in a 350 degree oven till fully cooked. Let it cool down.
  • Heat the oil in a pan and fry the mushrooms until golden brown. Frying the mushrooms enough makes them taste amazing; not frying them enough will make you rethink this recipe and any with mushrooms. They should look golden dark brown.
  • Add the garlic and the cream cheese to the pan with the mushrooms and cook till the cheese is melted
  • Separately whisk the eggs with the half and half. Once the mushrooms are cooked, transfer a small portion to the bowl with the eggs and stir until combined. Continue adding about 2 tbsp of the mixture at a time to temper the eggs and make sure they don’t scramble.
  • Pour the egg and mushroom mixture over the crust and bake in a 350 degree oven until fully set.


  • You can make this quiche crustless; just place the pot on a cookie sheet and pour water in the cookie sheet; this will let the eggs cook gently and not burn
  • Try different combinations of ingredients for the filling; we have tried spinach and artichoke and

Nutrition Information

  • Number of Servings 6
  • Calories Per Serving 316
  • Fat 28g 
  • Carbs 5g
  • Fiber 2g
  • Net Carbs 3g
  • Protein 13g
  • Fat 80%, Protein 16%, Net Carbs 4%

Spinach Artichoke Quiche

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Keto/Low Carb Indian Stuffed Eggplants (Bharwan Baigan)

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