Mushroom and Cheese Quiche with Crust

Source: Blaine's Low Carb Kitchen

Filling:
1 cup heavy cream
5 eggs
2 tbsp. olive oil
2 cup mushrooms, sliced
6 oz. Jarlsburg® or Swiss cheese, grated
2 tbsp. shallot, minced
3 tbsp. scallion (raw) - sliced

Crust:
1 Cup soy flour, sifted
1 stick butter, cut in eight sections
3 tbsp. heavy cream
2 tbsp. water
1 cup parmesan cheese

Filling Preparation:
Preheat sauté pan over medium heat. Cook mushrooms, shallot and scallion in pan with 2 tablespoons olive oil until soft (about 7-8 minutes). Season with salt and pepper to taste. Drain well in strainer. Beat eggs and heavy cream for 4-5 minutes in mixer or with wire whip. Put 1/2 of mushroom mixture in bottom of quiche crust. Pour 1/2 of egg mixture over filling then top with half amount of cheese. Repeat with filling, egg mixture then cheese. Bake in 375-degree oven for 45 minutes.

Quiche Crust Preparation (Makes 2 Pie Crusts = 10.5 net carbs per Crust):
Mix soy flour and Parmesan cheese together with rubber spatula. Add butter in sections until mixture starts to crumb. Gradually add heavy cream and water. Press dough into pie plate and bake empty crust at 375 degrees for 15 minutes

Yields 8 servings - approximately 6 net carbs per serving