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Low Carb Quiche with a Mushroom Whole Wheat Crust for breakfast or brunch. A breakfast egg dish that is half meat and half meatless to feed a split table family. Meal prep tips and cooking hacks.

Low Carb Quiche with a Mushroom Whole Wheat Crust

This low carb quiche with a Mushroom Whole Wheat Crust is delicious. It is made with fantastic 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. Great recipe for brunch.
Cook Time 55 minutes
Total Time 55 minutes
Course Breakfast or Snack
Cuisine American
Servings 8 servings


  • 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.
    Low carb quiche vegetables mixed into egg cheese milk mixture for low carb quiche with a mushroom crust. Breakfast egg dish for both vegetarians and meat-eaters.
  • 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.
    Low carb quiche add sausage to one third of the pan for a meat portion and meatless portion
  • 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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