By 
No crust chicken quiche
Chicken has long been lauded as a staple for those looking to lose weight and with just cause. Its high protein content is central to its benefits.
Ingredients
- 1 tbsp Coconut oil
- 1 Small Zucchini chopped
- 1 Pepper chopped
- 3 Eggs
- 3/4 cup Oat milk
- 1 tbsp Garlic powder
- 125 g Roast chicken
- 25 g Parmesan cheese
Instructions
- Heat the oil in a pan over medium-high heat.
- Add the sliced zucchini and chopped peppers, season with salt and pepper.
- Cook for 6-7 minutes or until tender. Transfer into a bowl and cool as you prepare the egg mixture. Preheat oven to 350°F (180°C).
- Grease a 9-inch pie or square tin and set aside. In a large bowl, whisk the eggs, egg whites, milk, garlic powder, salt, and pepper until combined.
- Arrange the veggies into the prepared pan and top with the chicken slices. Then, pour the egg mixture on top and sprinkle with grated parmesan cheese.
- Bake for 45 minutes or until the filling is set and no longer jiggles.
- Store tightly covered in the refrigerator for up to 4 days.
- Serve with a side salad or veggies.
Notes
Key features
- Gluten-Free (check oat milk)
- Low Calorie
- High Protein
- Meal Prep
Nutrition
Serving: 2gCalories: 350kcalCarbohydrates: 13gProtein: 36gFat: 17g
Tried this recipe?Let us know how it was!