Paleo Quiche with Chicken Bacon Mushrooms

Source: stupideasypaleo.com
Course: Breakfast
Preperation time: 15min
Cooking Time: 30min
Serves: 4

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1 1/2 cup(s) Chicken, Shredded 26 26 0 0 3 3 140 140
2 Ounce(s) Dried Mushrooms 0 0 0 0 0 0 0 0
1 cup Full Fat Coconut Milk 1 1 3 3 14 14 138 138
1 To Taste Coconut Oil(s) 0 0 0 0 0 0 0 0
6 Strip(s) Bacon, Chopped 0 0 0 0 9 9 81 81
2 Teaspoon(s) Dried Sage 0 0 0 0 0 0 1 1
1/2 Teaspoon Black Pepper 0 0 1 1 0 0 6 6
1/2 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
6 Large(s) Egg(s) 0 0 0 0 0 0 0 0
Total: Approximate Nutrition Info, Per Serving: 28 5 26 366
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Instructions

  1. If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
  2. Preheat the oven to 375°F (190ºC). Grease a casserole dish or glass baking dish with coconut oil. I used a 10″ round casserole. If you use a smaller one, you may have to bump up the baking time a few minutes since the quiche will be thicker.
  3. In a large skillet over medium heat, render and brown the bacon. Add the leftover chicken, mushrooms and sage to the pan and cook for a few minutes, making sure there is no moisture left from the mushrooms (if not, your quiche will be soggy…no bueno). Dump this mixture into the greased casserole dish, and set aside.
  4. Crack the eggs into a medium bowl. Add the coconut milk, sea salt and pepper. Whisk to combine. Pour the egg mixture into the casserole dish.
  5. Bake the quiche for about 30 minutes or until the center is set and not jiggly.
Visit stupideasypaleo.com for the full instructions.

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