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 

Broccoli Sprout Salad: 
1 small package Broccoli Sprouts 
2 tbsp. fresh ginger, minced 
Juice from lemon 
1 tbsp. red onion 
2-4 tbsp. vinegar 
1 cup olive oil 
Salt and pepper to taste 

Filling Preparation: 
Preheat saute 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. Serve with Sprout Salad. 

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 

Broccoli Sprouts with Ginger Lemon Vinaigrette Preparation (approximately 3.5 net carbs for entire salad): 
Beat vinegar, ginger, lemon juice and onion in small bowl with wire whip. Slowly drizzle in olive oil while vigorously beating with whip. Season to taste with salt and pepper. Toss sprouts with 2-3 tablespoons of dressing and serve with quiche. 

Yields 8 servings - approximately 6 net carbs per serving