Mushroom and chicken quiche

In a deep bowl, combine:

• coconut flour (4 tbsp);
• grated hard cheese (55 g);
• egg (1 pc);
• one tablespoon of sour cream 30%.

Gradually add water (50 ml), kneading the dough.

The dough should be slightly sticky and not too stiff.

Prepare the baking dish by lining it with parchment paper. Carefully spread the dough with your hands across the bottom and sides of the dish.

For the filling, chop the chicken breast (80 g) and mushrooms (100 g).

Sauté them in a pan, seasoning with salt, pepper, and garlic powder. For aroma, you can add a bit of nutmeg.

When the chicken and mushrooms are ready, turn off the heat, add the chopped parsley, and mix.

In a separate bowl, whisk the egg (1 pc) with sour cream (2 tbsp).

Then, place the sautéed chicken and mushrooms in the prepared dish and pour the egg mixture over them.

Send the quiche to a preheated oven at 185 degrees Celsius for 30 minutes.