An unusually good quiche!  I was amazed how wonderful the cottage cheese and the mix of cheeses went together in this tasty quiche.  The Miracle Dough makes a fantastic crust for quiche.  I give the option to use the whole batch for one quiche or divide the batch of dough between two dishes.  Either way, it works!

Miracle Dough: (Grain-Free Version below)
2 cups grated Mozzarella cheese (500 mL)
2 tbsp butter, melted (30 mL)
1 cup Gluten-Free Bake Mix 2, OR alternative below (250 mL)
1 egg, fork beaten
1/tsp onion salt (1 mL)
1/tsp granulated garlic powder (1 mL)
Quiche Filling:
7 slices bacon, cooked diced
  (reserve 1 tbsp (15 mL) bacon fat)
1 cup sliced mushrooms (250 mL)
1/cup chopped onion (125 mL) 
1/cup chopped green pepper (125 mL) 
3 eggs
3/cup cottage cheese (175 mL)
1 cup grated Monterey Jack cheese (250 mL)
3/cup grated Swiss cheese (175 mL)

Preheat the oven to 400°F (200°C). 

Miracle Dough:  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 (See Helpful Hints) 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 (add a little extra coconut flour, if needed).  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 (OR make 2 pie crusts by dividing the dough in half).  Place dough in pie dish or dishes or fluted pan with removable circumference.  If using only one dish and the whole Miracle Dough recipe for one quiche, you will need to flute the pie edges to make it look attractive as it will be rather thick.

Quiche Filling:  In nonstick frying pan, cook mushrooms, onions and peppers until softened.  In medium bowl, beat eggs with fork.  Stir in cottage cheese, bacon, veggies and Monterey and Swiss cheeses. Pour over pie crust.  Bake 25 to 30 minutes, or until set and the pie crust is a lovely golden brown color.

Helpful Hints:  For a Grain-Free version, 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 an very lovely option.

Yield:  8 servings
Dough split/full dough
271.8/359.8 calories
22/2/27.4 g protein
17.6/24.0 g fat
0.4/0.4 g fiber
5.0/6.9 g net carbs

SUPPORT YOUR TEAMbuy Low-Carbing Among Friends cookbooks:

For other great Low-Carb, Gluten-Free recipes by the team & me:
  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 how it looks while mixing with a fork - looks impossible, right?  Don't worry, keep mixing!

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.

I used this one many 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 I use most often - looks like it might be very similar to the one above, however, these days I prefer the pre-grated cheese - either part skim Mozzarella or whole milk Mozzarella - both work very well.  CLICK ON THE PHOTO TO SEE A BIGGER IMAGE.