This quiche is so yummy; I’m super excited to share this recipe with you! It has fantastic healthy veggies like asparagus, red pepper, and mushrooms. The crust is made with mushrooms, onions, chia seeds, butter, and 100% whole wheat bread. This is a low carb quiche recipe that is super moist. It’s what I call a hybrid recipe. What does that mean? It means that this recipe can feed both vegetarians and meat-lovers because it’s designed to be half and half, which reduces the short order cook status in split table homes like my own.
Making cooking easier is super important for busy moms and families! That’s especially true when members of the family have different diets.
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So yummy! I love the red and green colors!
My family is made up of both vegetarians and meat-lovers. This fact makes cooking a serious challenge at times. I don’t want to be a short order cook all the time, no thank you, so I have devised recipes that allow me to make meals from one recipe that will feed both vegetarians and meat-eaters.
How is this possible? It’s really not that hard. It just takes planning and a few tweaks during meal prep to be successful. Read on to see how this tasty quiche recipe is made to feed people who want a meatless quiche and those who really want meat added in.
I’m so glad you are here! This low carb quiche is super tasty. I even love this quiche warmed up the next day, it just doesn’t lose any of that amazing flavor as a leftover. I think that’s super awesome because as a busy mom, I need leftovers to keep our family going on some of our crazy busy nights.
Ingredients to Make This Low Carb Quiche
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The ingredients needed to make this low carb quiche include the following items:
- 8 oz. sliced fresh mushrooms
- 1/4 c. diced onion
- 1 Tbsp. chia seeds
Nutiva Organic, non-GMO, Premium Black Chia Seeds, 32-ounce
- 1 c. fresh whole wheat bread crumbs (made from 100% whole wheat bread slices)
Brownberry 100% Whole Wheat – 24 oz. – 2 pk. (pack of 2) or Sara Lee 100% Whole Wheat – 20 oz. – 2 pk.
- 4 Tbsp. butter
- 2 c. Colby & Monterey Jack shredded cheese
- 4 oz. cream cheese
- 6 eggs
- 1 c. skim milk
- 1/2 tsp. salt
- 1/2 tsp. ground marjoram
- 1/2 tsp. ground thyme
- 1 red pepper, chopped
- 1 bunch of asparagus tops
- 1 Tbsp. coconut oil
- 1 c. browned ground sausage
Use a low carb bread to make the bread crumbs. I have used several different brands of 100% whole wheat bread and this kind of bread usually contains fewer grams of carbohydrates than other types of white bread. Also, since only 2-3 slices are used to make the bread crumbs for the entire crust, each serving of the quiche contains only a small portion of the bread slice since it is mixed with mushrooms and onions also, making this a low carb quiche recipe.
Preheat oven to 350°.
Add 4 Tbsp. butter to a frying pan. Once melted, add mushrooms and onions. Cook until tender.
Create 1 c. fresh bread crumbs by rubbing 2-3 slices of 100% whole wheat bread between your hands.
Remove frying pan from heat. Add 1 c. fresh whole wheat bread crumbs. Add 1 Tbsp. chia seeds. Stir all together well.
Grease a 2 qt. glass pan with 1 Tbsp. coconut oil by spreading it across the bottom and sides of the pan with a napkin.
Press the mushroom mixture into the bottom of the pan and flatten with a large spoon. This will be the crust of the quiche.
Scramble 6 eggs with 1 c. skim milk.
To the egg and milk mixture, add 4 oz. softened cream cheese, 1/2 tsp. salt, 1/2 tsp. ground marjoram, and 1/2 tsp. ground thyme. Blend together with a hand mixer for 1-2 minutes until fully blended.
Add chopped red pepper, asparagus tips, 2 c. Colby & Monterey Jack cheese and stir well to coat.
Pour mixture over mushroom crust in the pan and distribute cheese and vegetables evenly with a spoon.
Add cooked sausage to less than half of the dish if meat portions are desired. I do a little less than half the pan to allow for meat drift. This allows for better separation of the meatless and meat-containing portions of the quiche.
Bake quiche at 350° for 55-60 minutes. Quiche is done when a knife inserted in the center comes out clean (moist is okay).
Cool for 10 minutes before slicing. Serve immediately.
This recipe is from my cookbook One Dish Two Diets: Recipes for the Hybrid Vegetarian and Meat-Eating Family.
When to Serve this Low Carb Quiche
This recipe is great for a breakfast meal or brunch at home with family. Make it when you have lots of time for all the meal prep and cutting of vegetables. The low carb quiche is also perfect for when you have houseguests or guests coming to your house for brunch. It works great as a lunch meal as well, or even for dinner. Eggs for dinner!
We love anything eggs for dinner at my house! My kids cheer when we have breakfast for dinner; it’s one of their fave supper meals! Try it out for your own family, and let me know how it goes…I’d love to hear!
This quiche is loaded with veggies, fiber, nutrition from chia seeds, and protein from the eggs, cheese, and milk. For those people trying to reduce carbs in their diet, this dish is perfect.
It’s ideal for a holiday brunch meal like Easter as well. I love it at Christmas because of the red and green presentation of the dish with the green asparagus tips and the chopped red pepper floating up to the top and throughout the body of the egg dish. Festive and yummy!
I hope you enjoy this low carb quiche. The crust is so delicious too with all the mushrooms, onions, chia seeds, and whole wheat bread crumbs.
I really hope you enjoy making this dish for your own split table family, one recipe for two diets means less work during meal preparation. My hope is that my cooking tips and cooking hacks help you. If you’d like more ideas, check out this post for How to Cook for a Split Table of Vegetarians and Meat Eaters.
Looking for more hybrid recipes?
Check out these yummy recipes:
Eat well and enjoy life:)
Looking for more tips and recipes for cooking in a hybrid manner? Check out my cookbook:)
Copyright © 2019 Julie Hoag writer. All Rights Reserved.
Low Carb Quiche with a Mushroom Whole Wheat Crust
- 8 ounces mushrooms, fresh and sliced
- 1/4 cup onion, diced
- 1 Tablespoon Chia Seeds
- 1 cup whole wheat bread crumbs made from 100% whole wheat bread slices
- 4 Tablespoons butter
- 2 cups Colby and Monterey Jack cheese, shredded
- 4 ounces cream cheese
- 6 eggs
- 1 cup skim milk
- 1/2 teaspoon salt
- 1/2 teaspoon ground marjoram
- 1/2 teaspoon ground thyme
- 1 red pepper chopped
- 1 asparagus tips 1 bunch tips
- 1 Tablespoons coconut oil
- 1 cup sausage browned ground sausage
- Preheat oven to 350 degrees.
- Add 4 Tbsp. butter to a frying pan. Once melted, add 1/4 c. diced onion and 8 oz. sliced fresh mushrooms. Saute vegetables until they are soft.
- Rub 2-3 slices of 100% whole wheat bread together between your hands and fingers to create 1 c. fresh bread crumbs.
- Remove frying pan from heat. Add the fresh bread crumbs and 1 Tbsp. chia seeds to mushrooms/onions/butter and stir well.
- Grease a 2 qt. glass pan with 1 Tbsp coconut oil, spreading it across the bottom of the pan and sides with a napkin. Then press the mushroom mixture evenly into the bottom of the pan.
- Scramble 6 eggs with 1 c. skim milk. Add 4 oz. softened cream cheese, 1/2 tsp salt, 1/2 tsp. ground marjoram, and 1/2 tsp ground thyme. Blend with an electric hand blender for 1-2 minutes.
- Add the red pepper, asparagus tips, and 2 c. shredded Colby and Monterey Jack cheese to the egg mixture. Stir well to coat the vegetables. Spread vegetables out evenly across the pan.
- Add 1 c. cooked ground sausage to about 1/3 of the dish. Press the meat into the egg mixture slightly with the back of a spoon. This will keep the meat on one side of the dish allowing for a meat-containing portion and a meatless portion to the dish. Keep the meat on one third of the dish or less than half in case some of the meat drifts over a bit to the meatless half.
- Cook at 350 degrees for 55-60 minutes. Quiche is done when an inserted knife (center of quiche) comes out clean. but a little moisture on the knife blade is okay. Cool for 10 minutes. Slice. Serve immediately.
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