Preparation: Preheat oven to 375 and place rack to the middle position. Spray a 9-inch pie dish with baking spray. Mince the shallot or onion. Snip the chives. Grate the cheese.
Method: Heat a saute pan over medium heat and when hot, add 2 tbsp butter and the sliced mushrooms. Stir to coat the mushrooms. Saute for two minutes, then stir and saute 1-2 minutes more or until some of the moisture has been removed. Transfer to a small plate to cool.
Place the saute pan back onto medium heat and when hot, add 1 tbsp butter and the onions. Stir to coat the onions and saute until softened. Remove from heat.
Add the eggs, heavy cream, water, salt and pepper to a medium bowl. Beat at high speed until combined and frothy.
Layer: Add 1/3 of the cheese to the bottom of the pie dish, spreading it so that it is even. Arrange 1/2 of the onions, 1/2 of the mushrooms and 1/2 of the chives evenly over the cheese. Add another layer of cheese, followed by the rest of the onions, mushrooms and chives. Slowly pour the custard over the ingredients. Top with the remaining cheese.
Bake: Bake for 15 minutes at 375, then for 15 minutes at 350 or until the top is browned and the middle is just set. It may puff up a bit. Let cool to room temperature before serving or cover (after cooling) and refrigerate until needed.Serves: 6 at 4.5g NET CARBS each slice.
NOTE: If you have a convection oven or a hotter oven, you may need to adjust cooking temperature and time.
Low Carb Mushroom Quiche (Crustless)
Amount Per Serving (1 slice)
Calories 373Calories from Fat 310
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.