Chicken & Mushroom Quiche on a Cottage Cheese Base

Ingredients

• 2 1/2 oz (75 g) cottage cheese, 2%
• 1/2 oz (15 g) almond flour
• 2 large (100 g) eggs
• 1/2 oz (15 g) flaxseed, ground
• 2 1/2 oz (70 g) chicken breast, diced
• 1 tsp (5 ml) extra-virgin olive oil
• 5 oz (140 g) mushrooms
• 2 (6 g) garlic cloves, minced
• 3 oz (80 g) fresh spinach
• 1 tsp (5 g) dijon mustard
• 1 tbsp (3 g) fresh dill
• 1 tbsp (15 ml) lemon juice
• 1 1/2 oz (40 g) white cabbage

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Method

1. Heat the oven to 190°C (375°F). Blend the cottage cheese, almond flour, flaxseed and one egg in a small food processor, press into a 5-inch (13 cm) tart pan, prick and bake 12 minutes, until golden.
2. Fry the mushrooms in the olive oil 6 minutes, until golden, then the diced chicken breast and garlic 3 minutes, until it reads 74°C (165°F); wilt in the spinach until the pan is dry.
3. Beat the second egg with the dijon mustard, pour over and bake 12 minutes, until set.
4. Rest 5 minutes, squeeze the lemon juice over, scatter the dill. Three days boxed; 150°C (300°F) warms a slice, cabbage alongside.