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PREPARATION
- Add almond flour and coconut flour into a food processor, along with the Xanthan gum and salt. Pulse briefly to combine.
- Cut 150 grams of cold butter into small cubes. Add the butter cubes, salt and rosemary into the food processor. Pulse until a breadcrumb texture forms. Create a well and add the egg and apple cider vinegar. Pull together and knead gently until a dough forms.
- Refrigerate for 20 minutes. Remove and roll between two sheets of parchment paper. Using the back of a rolling pin, gently
transfer the pastry dough to a greased quiche pan and trim off the excess dough. - Bake the crust for 10 minutes at 325°F. In a large bowl, combine 6 eggs, ½ cup of cream, garlic and fresh thyme. Pour mixture
into the pie crust. Top with shredded chicken and mushrooms. - Return to the oven for 45 minutes or until a knife inserted into the center comes out clean.
