Low Carb Chicken & Zucchini Keto Quiche

With only 4 net carbs per serving, we're sure that this delicious low carb chicken and zucchini quiche will be a hit in your home just like it in ours! It’s made extra special with sour cream served on top.

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Ingredients

Crust

2 Cups Almond Flour
1 Large Egg(s)
2 Tbsp Coconut Oil
1 Pinch Kosher Salt
Sour Cream

Filling

1 Lb Ground Chicken
6 Large Egg(s)
1/2 Cup Heavy Whipping Cream
1-2 Medium Grated Zucchini
1 Tsp Fennel Seeds
1 Tsp Dried Oregano
1 Tsp Salt
1/2 Tsp Pepper

Instructions

Preheat your oven to 350°F. Start by making the crust for the quiche. To make the crust, pulse the almond flour and salt in a food processor.
Next, add the coconut oil and egg into the food processor and pulse until all items are mixed well and the mixture forms a ball.
Take the ball and press it firmly into a lightly greased, 9-inch pie dish and set aside. You do not have to pre-bake the crust.
In a large, non-stick skillet, lightly brown the ground chicken then set it aside to cool.
In a large bowl, crack all the eggs and whisk together until smooth. Once done, add in cream, spices, and mix well.
Next, add your grated zucchini and the cooked ground chicken. Mix everything until together until it's all well incorporated.
Pour your filling into the prepared pie crust and bake for 30 - 40 minutes or until center is firm and the crust is golden brown.
Allow to cool for 10 minutes before serving then add a dollop of sour cream on top. Enjoy!