Yes, you read correctly: mediterranean chicken and vegetable quiche.

Found it via Clean Eating Magazine and thought, J really digs Mediterranean food, we’ll give this a shot. (PS – the crust may not look very pretty, but it was quite yummy.) I’ve posted it for you here, but if you’re ever looking for a lighter version of your favorite dish? This website/magazine might what you’re looking for.

Serves: 6
Hands-on Time: 20 minutes
Total Time: 1 hour, 10 minutes

INGREDIENTS:

• 1 cup cooked and diced boneless, skinless chicken breast
• 1/2 cup halved cherry tomatoes
• 1/3 cup crumbled feta cheese
• 1 scallion, thinly sliced
• 2 tbsp chopped fresh dill
• 1 to 2 tbsp chopped fresh mint leaves
• 3 eggs
• 1 cup whole milk
• 1/4 tsp ground nutmeg
• Sea salt and fresh ground black pepper, to taste

CRUST

• 2 eggs, beaten
• 1/3 cup coconut oil, melted, plus additional for greasing pie plate
• 3/4 cup coconut flour (I used whole wheat flour because it was on hand.)

INSTRUCTIONS:

Preheat oven to 350°F. Prepare crust: In a medium bowl, whisk 2 eggs and oil until blended. Stir in flour until just combined.

Lightly grease a 9-inch pie plate. Using your hands, cover the bottom and sides of pan with crust mixture. Bake until light golden brown, about 10 minutes.

Increase oven temperature to 375°F. In a medium bowl, combine chicken, tomatoes, cheese, scallion, dill and mint. Sprinkle evenly into pie shell. In bowl, whisk together 3 eggs, milk, nutmeg, salt and pepper; pour evenly over ingredients in shell.

Bake in center of oven until a knife inserted in center of quiche comes out clean, about 30 minutes. Let cool.

 

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PS – I may or may not have put in too much dill, and for those of you who have used dill before, it is STRONG. Be wary of the dill. :)

We liked it, and it was light and fresh. Great for upcoming springtime!

{Curly hair tips & continuing on}