Miracle Dough: (Grain-Free Version below)
2 cups grated Mozzarella cheese (500 mL)
2 tbsp butter, melted (30 mL)
1 cup Gluten-Free Bake Mix 2, OR alternative below (250 mL)
1 egg, fork beaten
1/4 tsp onion salt (1 mL)
1/4 tsp granulated garlic powder (1 mL)
Quiche Filling:
7 slices bacon, cooked diced
(reserve 1 tbsp (15 mL) bacon fat)
1 cup sliced mushrooms (250 mL)
1/2 cup chopped onion (125 mL)
1/2 cup chopped green pepper (125 mL)
3 eggs
3/4 cup cottage cheese (175 mL)
1 cup grated Monterey Jack cheese (250 mL)
3/4 cup grated Swiss cheese (175 mL)
Preheat the oven to 400°F (200°C).
Miracle Dough: In microwave oven in microwaveable bowl, melt Mozzarella cheese. This took 2 minutes in my 1200 Watt microwave oven. Be careful when removing the bowl with molten cheese. Add melted butter. Place Gluten-Free Bake Mix 2, OR alternative (See Helpful Hints) on top. In small bowl, beat egg with fork. Add onion salt and garlic powder; beat again with fork to combine. Add to Mozzarella cheese. Stir with a fork or mixing spoon to form a dough ball. Knead a little to form a soft ball (add a little extra coconut flour, if needed). Place on parchment or wax paper and using a rolling pin, roll dough out to be a bit larger than a 9-inch (23 cm) glass pie dish (OR make 2 pie crusts by dividing the dough in half). Place dough in pie dish or dishes or fluted pan with removable circumference. If using only one dish and the whole Miracle Dough recipe for one quiche, you will need to flute the pie edges to make it look attractive as it will be rather thick.
Quiche Filling: In nonstick frying pan, cook mushrooms, onions and peppers until softened. In medium bowl, beat eggs with fork. Stir in cottage cheese, bacon, veggies and Monterey and Swiss cheeses. Pour over pie crust. Bake 25 to 30 minutes, or until set and the pie crust is a lovely golden brown color.
Helpful Hints: For a Grain-Free version, use a bake mix made up of 2 cups (500 mL) almond flour and 2/3 cup (150 mL) coconut flour. Use 3/4 cup (175 mL) of the mixture. Or, simply use 2/3 cup (150 mL) almond flour and 2 tbsp (30 mL) coconut flour for each batch of Miracle Dough (I have not tested this smaller version, but the Grain-Free Bake mix – yes!). I still prefer the Miracle Dough goodies made with the Gluten-Free Bake Mix, however, this is an very lovely option.
Yield: 8 servings
Dough split/full dough
271.8/359.8 calories
22/2/27.4 g protein
17.6/24.0 g fat
0.4/0.4 g fiber
5.0/6.9 g net carbs
