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My PCOS Kitchen - Low Carb Quiche with Mascarpone & Asparagus - A delicious round and tall gluten-free quiche that is topped with fresh asparagus.
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5 from 3 votes

Low Carb Quiche with Mascarpone & Asparagus

A savory and creamy dish that's perfect for breakfast, lunch, or dinner.
Course Breakfast, Dinner, Lunch
Cuisine French
Keyword eggs, low carb, quiche
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 slices
Calories 471kcal
Author Mira

Ingredients

Savoury Gluten-free Pie Crust

  • 1 cup blanched almond flour 130g/4.5oz
  • ¼ cup coconut flour 35g/1.2oz
  • 1 tbsp butter
  • 1 egg
  • ½ tsp thyme
  • ½ tsp sage
  • ½ tsp parsley
  • ½ tsp garlic powder
  • ½ tsp salt

Quiche Filling

  • 1 cup mascarpone 250g/8.8oz
  • 60 ml heavy cream
  • 3 eggs
  • ½ cup cheddar 50g/1.7oz
  • 2 stick asparagus
  • 3 mushrooms
  • ½ cup ham 60g/2.11oz
  • ½ tsp parsley
  • ¼ tsp salt
  • ¼ tsp black pepper
  • ¼ 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 ½ 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.