Low Carb Quiche with Mascarpone & Asparagus

Last updated on September 28th, 2019 at 12:20 am

A few weeks ago, I mentioned that I was working on a new recipe for a pie crust when I uploaded my Low Carb Shortbread Cookies and I just perfected it last night! I decided to make myself a quiche with it to see if it would go well with savoury recipes and it was just absolutely amazing!   I used a combination of almond and coconut flour and created this simple but delicious crust! I also added different spices to make it go better with savoury dishes.

Initially, I wasn’t sure what type of quiche I wanted to make but since I had some mascarpone in the fridge I decided it to make it with that.  I added some ham, mushrooms and asparagus to it and topped it with a bit of cheddar cheese.  Mascarpone is one of my favourite cheeses on earth and it’s my favourite one to put in lasagna.  It has such a nice flavour and goes well with any type of ingredients! I’m so glad I found some at a specialty store the other week.

Another similar recipe that I have for a crust that is paleo is in my Paleo Tourtiere which is dairy-free and only uses almond flour.  A tourtiere is a traditional French meat pie from my hometown that is usually made with some potatoes, but I opted for butternut squash instead.  You can use that crust for savoury or sweet dishes.

This quiche is so good that I had it for breakfast, lunch and dinner today!! I had it with some fried pork jowl pieces as a side tonight.  For the pie crust, I decided to use a 9 inch cheesecake springform pan because I wanted it to have high walls instead of a traditional pie crust.  I think quiche looks much nicer when it has a beautiful long crust like this!

This quiche reminds me of this keto Monte Cristo breakfast casserole because it’s also made with ham and eggs.  There are so many ways to make breakfast, especially low carb ones, that you can try to make!  For a dairy free breakfast option, you’ll definitely want to try my low carb oatmeal recipe as it’s made with chia and nuts instead of the traditional oats.

Print Pin Leave a Comment

5 from 3 votes

Low Carb Quiche with Mascarpone & Asparagus

Prep Time 20 minutes

Cook Time 50 minutes

Total Time 1 hour 10 minutes

Servings 6 slices

NET Carbs 4.56g

calories 471kcal

Protein 13.95g

Fat 42.07g

Cook Mira

Ingredients

Savoury Gluten-free Pie Crust

• 1 cup blanched almond flour (130g/4.5oz)
• 1/4 cup coconut flour (35g/1.2oz)
• 1 tbsp butter
• 1 egg
• 1/2 tsp thyme
• 1/2 tsp sage
• 1/2 tsp parsley
• 1/2 tsp garlic powder
• 1/2 tsp salt

Quiche Filling

• 1 cup mascarpone (250g/8.8oz)
• 60 ml heavy cream
• 3 eggs
• 1/2 cup cheddar (50g/1.7oz)
• 2 stick asparagus
• 3 mushrooms
• 1/2 cup ham (60g/2.11oz)
• 1/2 tsp parsley
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp nutmeg

Instructions

• Dice the ham and slice the mushrooms. Cut off the stems of the asparagus.  Slice the asparagus in half lengthwise.
• Preheat the oven to 180C/350F.
• Add the pie crust ingredients into a bowl and knead together until it forms a ball.
• Spray some oil all over a 9inch springform pie. Cut a piece of parchment paper into a circle and place it over the the bottom of the springform pan.  This will make it easier to take the quiche off the pan.  
• Add half of the pie dough onto the bottom of the pan, press with your fingers and spread all over until you have the bottom layer of the crust.  Take the other half, small pieces at a time, and press the dough onto the side to make a tall wall.  About a 2inch/5cm length should be perfect.
• In a large bowl, add the mascarpone and heavy cream.  Whip together with a whisk until nice and creamy.  Add the eggs and whisk again.  Add the mushrooms, ham, spices and 1/2 the cheddar to the cream and mix again.
• Pour the quiche liquid inside the pie crust.  Top with the last half of the cheddar cheese and place the sliced asparagus over the egg mixture.
• Bake in the oven for 50 minutes.  Let completely cool before taking it out of its pan.  
• When it's completely cooled, carefully run a knife around the sides. They should already be pretty loose by spraying the oil in the beginning. Push the quiche out of the pan and it's ready to serve!! You can eat it hot or cold and it's guaranteed to be extremely delicious!

Notes

If you don't have a springform pan, you can use a pie mold.

Tried this recipe?Mention @mypcoskitchen or tag #mypcoskitchen!

Follow me for more Low Carb Recipes!Mention @MyPCOSKitchen so that I can see all of your goodies!!

Nutrition Facts

Low Carb Quiche with Mascarpone & Asparagus

Amount Per Serving (1 slice)

Calories 471 Calories from Fat 379

% Daily Value*

Fat 42.07g65%

Saturated Fat 18.83g118%

Polyunsaturated Fat 0.8g

Monounsaturated Fat 3.97g

Cholesterol 217mg72%

Sodium 536mg23%

Potassium 136mg4%

Carbohydrates 9.56g3%

Fiber 5g21%

Sugar 2.4g3%

Protein 13.95g28%

NET CARBS 4.56g9%

* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is provided through calculations made on fatsecret.com. They are approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on mypcoskitchen.com. Sugar alcohols are included in the fiber count. Net carbs are the total carbs minus fiber (which include sugar alcohols).

 

All text, pictures & videos are copyright protected © by Mira Richard-Fioramore for My PCOS Kitchen.

 

Shares are very much appreciated, just make sure to share a link and not a screenshot.

 

Copy/pasting full recipe text to websites and social media is prohibited. Excerpts, single photos, and links may be used, provided that full and clear credit is given to www.mypcoskitchen.com with appropriate link back to the original content.