Crustless Chicken, Bacon and Mushroom Quiche
A filling, low carb quiche recipe that features leftover roast chicken, mushrooms, and crispy bacon for an easy midweek dinner idea.
Crustless Chicken, Bacon and Mushroom Quiche A filling, low carb quiche recipe that features leftover roast chicken, mushrooms, and crispy bacon for an easy midweek dinner idea. |
| Servings | Prep Time |
| 6servings | 10min |
| Cook Time |
| 1hour |
|
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Ingredients
- 3tablespoons coconut oil
- 1large brown onionfinely chopped
- 2teaspoons crushed garlic
- 2 birds eye chilifinely chopped
- 250gr button mushrooms
- 10ml fresh thyme leaves
- 250gr nitrate free bacondiced
- 250gr shredded chickenfrom leftover roast chicken or rotisserie chicken
- 5ml dried mixed herbs
- 3large free range eggs
- 1cup milk/cream
- 2cups grated cheddar cheese
- crumbled feta cheeseto serve
Instructions
- 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.