Gluten Free Breakfast Quiche
This Vegetable and Chicken Quiche is a wholesome, grain-free twist on a classic favourite. Packed with protein-rich chicken, fresh seasonal vegetables, and creamy eggs, it’s a nourishing meal that works beautifully for breakfast, lunch, or dinner. By skipping the traditional pastry crust, this recipe is lighter, easier to digest, and perfect for anyone following a gut-friendly or anti-inflammatory eating plan.
Chicken & Veg Quiche: Nutrient-Dense and High in Protein
Loaded with nutrient-dense ingredients like leafy greens, bell peppers, and herbs, each slice offers a satisfying balance of protein, fibre, and healthy fats. The chicken provides steady energy, while the vegetables support digestion and supply key vitamins and minerals. This combination makes it ideal for those managing Candida, SIBO, or gluten intolerance, without sacrificing taste or texture.
Whether enjoyed warm from the oven or chilled for a quick next-day snack, this grain-free quiche is a versatile, make-ahead option for busy days. It’s a great way to use up leftover chicken and vegetables, ensuring nothing goes to waste. Plus, the flavour is fresh, light, and satisfying—proof that healthy eating doesn’t have to mean bland or boring.
Vegetable and Chicken Quiche – Grain Free
Ingredients
- Crust
- 2 large eggs beaten
- ⅓ cup coconut oil melted +more for greasing the pie plate
- ¾ cup coconut flour
- Quiche
- 1 cup cooked and diced boneless chicken breast
- ½ cup cherry tomatoes halved
- ⅓ cup crumbled feta cheese
- 1 spring green onion finely sliced
- 2 tbsp finely chopped fresh dill
- 1 – 2 tbsp finely-chopped mint
- 3 large eggs
- 1 cup whole milk
- ¼ tsp ground nutmeg
- ⅛ tsp ground clove
- Sea salt and ground pepper to taste
Step-by-Step Instructions
- Preheat oven to 350F (180C)
- Prepare crust
- In a medium bowl, whisk eggs and coconut oil until blended.2 large eggs, 1/3 cup coconut oil
- Stir in the coconut flour until just combined3/4 cup coconut flour
- Lightly grease a 9-inch (23cm) pie plate.
- Using your hands, press the crust mixture into the plate until the base and sides are evenly covered and smooth.
- Bake until a pale golden brown, it takes about 10 minutes.
- You can prepare this crust 1 – 2 days beforehand, cover and refrigerate. Make sure it is at room temperature before you fill and bake the crust.
- Prepare Quiche
- Increase the oven temperature to 375 F (190C).
- In medium bowl, combine the chicken, tomatoes, feta, spring onion, dill, and mint.1 cup cooked and diced boneless chicken breast, 1/2 cup cherry tomatoes halved, 1/3 cup crumbled feta cheese, 1 spring, 2 tbsp finely chopped fresh dill, 1 – 2 tbsp finely-chopped mint
- Sprinkle them evenly into the pie crust base.
- In a bowl, which together the eggs, milk, nutmeg, clove, salt, and pepper.3 large eggs, 1 cup whole milk, 1/4 tsp ground nutmeg, 1/8 tsp ground clove, Sea salt and ground pepper to taste
- Pour evenly over the ingredients in the crust.
- Bake for about 30 minutes, until a knife inserted in the centre of the quiche comes out clean.
- If you find the edges of the quiche brown too quickly, cover with foil.
- Cool on a wire rack for 10 mins before serving.
Eric Bakker N.D.
Greetings! I am a naturopathic physician from New Zealand. Although I’ve retired from clinical practice since 2019, I remain passionate about helping people improve their lives. You’ll find I’m active online with a focus on natural health and wellbeing education through my Facebook page and YouTube channel, including this website.
