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–+ servings

Vegetable and Chicken Quiche - Grain Free

You'll love this delicious grain-free high protein quiche. The crust is unique and made from egg, coconut oil and flour. Fresh herbs give this breakfast recipe a nice fresh taste, making it a tasty addition to the Foundation Diet.
Print Recipe
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: Mediterranean
Keyword: Gluten Free
Servings: 6

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 combined
    3/4 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.