KETO MUSHROOM AND BRIE QUICHE

Ingredients:

• 1/2 lb brown mushrooms, sliced

• 1 shallot, diced

• 2tbsp fresh sage

• 4tbsp salted butter

• 1 cup arugula, roughly chopped

• 8oz brie, cubed (rinds removed)

• 3 eggs

• 1 cup half and half

• 1/2 cup heavy whipping cream

• salt and pepper

Instruction:

Preheat oven to 400. In a large pan sautée mushrooms, shallot, and sage in butter until lightly browned (5-7 minutes), season with salt and pepper. Add arugula and allow to wilt in pan 1-2 minutes before turning off the heat.

In a separate bowl whip together eggs, half and half, and cream until well combined and frothy. Season with salt and pepper.

In a small casserole dish or pie pan layer half the vegetable mixture, and top with half of the brie chunks. Repeat. Pour egg mixture over the top and place in preheated oven for 25-30 minutes, until center is just set (a little wiggle is okay!). Allow 5-10 minutes to cool before slicing.

Nutrition Info (per MFP), 6 servings: Calories 336, Protein 13.5, Fat 28, Net Carbs 4.5

To reduce carbs you can substitute HWC for all of the half and half, but be advised that the calories and fat will increase substantially. You can also omit the shallot if desired.