A filling, low carb recipe for crustless chicken and bacon quiche – an easy midweek dinner idea
3 tablespoons coconut oil
1 large brown onion finely chopped
2 teaspoons crushed garlic
2 birds eye chili finely chopped
250 gr button mushrooms
10 ml fresh thyme leaves
250 gr nitrate free bacon diced
250 gr shredded chicken from leftover roast chicken or rotisserie chicken
5 ml dried mixed herbs
3 large free range eggs
1 cup milk/cream
2 cups grated cheddar cheese
crumbled feta cheese to serve
Heat the oil and saute the onion, garlic, and chili until translucent in a large saucepan. Remove from the heat, and transfer the onion to a mixing bowl.
In the same pan, fry off the mushrooms and thyme until the water has cooked out. Remove the mushrooms from the pan and transfer it to your mixing bowl with the onion.
Then, in the same pan again, fry the bacon until crispy. Transfer the bacon to the mixing bowl as well.
If you have a rotisserie chicken or leftover roast chicken, measure about 1 cup of shredded chicken and transfer it to the mixing bowl as well. Add the dried herbs and set aside.
In another mixing bowl, combine the eggs, milk and cheese.
Mix the wet ingredients with the fried ingredients and top off with more cheese if you so wish.
Bake for 40 minutes or until the quiche is set. Top with crumbled feta cheese and enjoy with a side of green salad.
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Recipe provided by Anina’s Recipes – a food blog by Anina Meyer.