No crust chicken quiche

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.
Course Breakfast, Side Dish
Cuisine American, Chinese, French
Servings 1
Calories 350 kcal


  • 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


  • 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.


Key features
  • Gluten-Free (check oat milk)
  • Low Calorie
  • High Protein
  • Meal Prep
Keyword bacon, Breakfast

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