Crustless Chicken Quiche
This recipe is for a simple chicken quiche that is so easy to make and packed with flavor! You’ll need only 15 minutes of hands-on time to prep and mix the ingredients, and then 45 minutes in the oven while you clean the kitchen, or sit back and relax until dinner is ready.
This simple recipe needs only 6 fresh ingredients and some spices! It’s Keto-friendly, Low-Carb approved and 100% Gluten-Free.
Ingredients to Make Crustless Chicken Quiche:
- chicken
- onions
- fresh asparagus
- cheddar cheese
- milk
- eggs
- oil
- herbs and spices
How to Make Crustless Chicken Quiche:
- Brown onions in oil for 10-15 minutes, preparing the rest of the ingredients while the onion cooks.
- Add the shredded chicken to the onions.
- Add all the spices to the pan and stir until everything is well mixed.
- Grease the pie dish and add the chicken and onion to the mix, then the asparagus on top, mixing gently.
- Top with shredded cheese, then whisk together milk and eggs and pour over the ingredients.
- Bake for 45 minutes, then allow it to stand for 10-15 minutes before serving.
faq
Store this chicken quiche in an airtight container or wrap tightly in plastic wrap or foil and keep in the fridge for 3-4 days, or keep it in the freezer for 3-4 months.
Using a food thermometer, the internal temperature of the pie/quiche will be between 165-185°F. Alternatively, insert a knife into the center of the quiche and pull it out. If it’s clean, it is done.
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Crustless Chicken Quiche
Ingredients
- 2 cups shredded chicken
- 1 cups asparagus, chopped
- 1 onion, diced
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon mustard powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon pepper
- ¼ teaspoon cayenne pepper
- ½ cup milk
- 4 large eggs
Instructions
- Preheat the oven to 350 degrees. Grease a pie dish with extra oil.
- Cook the onion in a little bit of oil until the start to brown, about 10 minutes.
- Once the onions are nicely browned, add the chicken and all the spices into the pan and stir until everything is well combined
- Add the onion and chicken to the pie dish. Add the asparagus pieces of top and gently mix.
- Top with the shredded cheese.
- Now, in a small bowl, mix together the milk and eggs and carefully pour over the ingredients in the pie dish. Be sure to gently shake the dish a little bit to help the egg mix spread into all the nooks and crannies.
- Slide into the oven and bake for 45 minutes.
- When done, allow to stand for 5-10 minutes before serving.
Notes
- This is a great recipe for leftover or rotisserie chicken, but if you don’t have leftover chicken you can lightly season two butterflied chicken breasts with salt and pepper and allow it to cook in a second pan while you brown the onions and prep/measure the rest of the ingredients.
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