Here is how it looked before going in the oven!

 Hmm, out of the oven.  This homemade Miracle Dough crust is so good with quiche.


Truly one of the best quiche recipes I’ve ever made.  We finished this between my husband and I in 24 hours flat!  So good - even good cold straight out of the refrigerator!  The substantial Miracle Dough crust  is absolutely fantastic with this.  We also used this as a side dish with our meat entree and another fabulous veggie....just made the meal actually.  Great use of zucchini - uses 4 cups!

IMPORTANT TIP:  There is a fine line....5 minutes can make this crust too golden brown.  You want the crust to be a LIGHT golden brown as in the photo above.  Too brown makes the crust a bit harder and a lot less like the crusts we are used to.  It will be fine to eat...just not as nice.  This is the case with most of the recipes using MIRACLE DOUGH....do not allow the crust to get too dark.

Miracle Dough:* (GRAIN-FREE version - see below)
2 cups grated Mozzarella cheese (500 mL)
2 tbsp butter, melted (30 mL)
1 cup Gluten-Free Bake Mix 2 OR (click for recipe) (250 mL)
  Grain-Free Bake Mix, OR 1 1/4 cups Keto Bake Mix
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp granulated garlic powder (1 mL)
Quiche Filling:
2 tbsp bacon fat (30 mL)
4 cups thinly sliced zucchini (1 lb; 0.45 kg)
1/cup chopped onion (125 mL) 
Seasoning salt, to taste
Black pepper, to taste
4 oz cream cheese, softened (125 g)
2 eggs
2 tsp dried parsley (10 mL)
1 tsp crushed garlic – I used the bottled kind (5 mL)
1/tsp dried basil (2 mL)
1/tsp dried oregano (2 mL)
1/tsp salt (2 mL)
1/tsp black pepper (1 mL)
2 cups grated Mozzarella cheese (500 mL)
1/cup chopped, crispy cooked bacon bits (60 mL)
Preheat the oven to 400°F (200°C). 

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 option of choice) 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.  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. If at any time the dough is more difficult to roll out (only happens if dough is allowed to get too cool), nuke about 20 seconds and it should roll out with ease again.  Place dough in pie dish and make a thick edge with the pastry. Cut bits where it is longer with a kitchen scissors and add to places where it is needed (if necessary).  Flute this edge with your fingers to make it look attractive.

In frying pan, in bacon fat, fry zucchini and onion until turning soft.  Sprinkle with seasoning salt and black pepper.  In food processor, process cream cheese.  Add eggs, parsley, garlic, basil, oregano, salt and black pepper; process.  Pour over the vegetables and stir in the Mozzarella cheese.  Pour quiche mixture into the prepared Miracle Dough crust.  Sprinkle with bacon bits.  Bake 25 to 30 minutes in the preheated oven on the lower oven rack, or until the center is set and the crust is a lovely golden brown. Some ovens run very hot, so check after 10 minutes to see how golden the crust is becoming.  If it is getting too dark at any point, cover with a piece of foil over top like a tent (no need to tuck it in to the pie dish).  Allow to cool 10 minutes before serving.

*For a Grain-Free versions besides the bake mix given in ingredient listing, 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 a very lovely option.  Still two other options now exist - see ingredient listing for Grain-Free Gluten-Free Bake Mix and Keto Bake Mix.

Yield:  8 to 10 servings
1 serving
401.4/321.1 calories
20.5/16.4 g protein
31.9/25.5 g fat
1.2/0.9 g fiber
6.8/5.5 g net carbs 

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MIRACLE DOUGH TIPS: - Please note:USE BOB'S RED MILL COCONUT FLOUR FOR ALL MY RECIPES AND ESPECIALLY FOR THIS MIRACLE DOUGH - COCONUT FLOURS DIFFER GREATLY IN THEIR ABILITY TO ABSORB MOISTURE!  There are several variations of this kind of dough on the internet, but mine is different to all the others out there.  I am getting very adept with this dough.  Use a fork to make it come together.  At first it looks impossible (might even have strings of cheese in it), but keep mixing and then turn out on a cutting board.  Knead for a couple of minutes, adding a bit of coconut flour as needed to make a lovely elastic dough. The more coconut flour one can add (usually about 1 tbsp or a bit more), the more bread-like the dough becomes (more substantial).  Since coconut flour is mostly fiber, you're not really adding much in the way of carbs, spread over several servings.  I put the dough ball on parchment paper and cover the dough with plastic wrap and using a  rolling pin (sometimes I use my special small one for pie dough), roll it out with ease.  If at any time the dough becomes resistant to rolling, nuke it approximately 10  to 20 seconds and away you go again!

Here is a pic of the dough ball - lovely, soft and malleable!!

Mozzarella cheeses that I have successfully used with the Miracle Dough and The Sweet Miracle Pastry Dough as well.  I get mine from Price Smart in Central (technically South America) America, which is the same as Costco in the United States. Even the whole milk shredded Mozzarella cheese works well.

I tried this one a couple of times

I usually grate my own cheese using my 20-year old Braun food processor, which has a ton of gadgets - this is the cheese below that I used to use most often, but nowadays, I use the pre-shredded cheese for convenience.