Making a crustless chicken quiche is a quick and easy way to use up any extra meat or veggies you have in the fridge. It makes a good breakfast, or goes well with a nice salad for lunch.
Ingredients:
- 8 eggs
- 1 cup shredded chicken breast
- ½ red bell pepper, diced
- ½ small onion, diced
- 2 garlic cloves, minced
- 1 teaspoon jalapeño, minced
- ¼ teaspoon sea salt
- 1/8 teaspoon black pepper
- ½ teaspoon basil
- ¼ teaspoon rosemary
- 1 teaspoon grapeseed oil
Directions:
- Pre-heat oven to 180° C (350° F)
- Beat eggs in a bowl and set aside
- Heat oil in a medium oven-safe frying pan until hot
- Add bell pepper, onion, jalapeño and garlic and sauté 3-5 minutes
- Add chicken, sea salt, black pepper and rosemary, and sauté an additional 2-3 minutes
- Pour eggs into the pan and transfer to the oven
- Cook 15-20 minutes or until egg is set
Tips and Modifications:
- You can add ½ cup of shredded cheese with the egg before placing in the oven
- You can substitute butter or other types of oil for grapeseed oil
- If you don’t have an oven-safe frying pan, you can transfer the chicken and vegetables to a casserole dish before adding eggs