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.
Hands-on Time: 20 minutes
Total Time: 1 hour, 10 minutes
- 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
- 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.)
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.
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!