CHICKEN,
BACON AND BROCCOLI QUICHE
Rich, super-tasty, creamy quiche that
becomes much firmer upon refrigerating. I even like it cold! You can even use leftover turkey in this quiche.
Crust:
1/2 cup ground
almonds, OR (125 mL)
almond flour
1/4 cup Gluten-Free Bake Mix, (60 mL) or more ground almonds/flour
3
tbsp butter, melted (45 mL)
Filling:
6
bacon slices
2
cups chopped broccoli (500 mL)
1/2 cup chopped
onion (125 mL)
2
cups diced, cooked chicken, OR turkey (500 mL)
1/2 tsp salt (2
mL)
1/2 tsp Italian
seasoning (2 mL)
1/4 tsp black pepper (1 mL)
8
oz light cream cheese, softened (250 g)
1/4 cup sour cream, OR yogurt (60 mL)
5
eggs
4
oz shredded Monterey
1/4 cup Parmesan cheese (60 mL)
2
tbsp shredded Monterey
1
tbsp Parmesan cheese (15 mL)
Crust: In medium
bowl, combine ground almonds, OR almond flour, Gluten-Free Bake Mix and butter. Press into 9-inch pie
dish. Bake in 350°F (180°C) oven 10 minutes.
Filling: In large
skillet, cook bacon until just before it gets crisp. Set aside to drain on paper towels. In bacon fat, cook broccoli and onion until
tender. Stir in chicken, OR turkey and
stir fry couple of minutes. Sprinkle
with salt, Italian seasoning and black pepper.
In food processor, process cream cheese and sour cream, OR yogurt. Add eggs one at a time while processing. Stir in 4 oz (125 g) Monterey Jack cheese and
Parmesan cheese. Add to skillet along
with chopped bacon and stir everything well.
Pour over crust. Sprinkle with 2
tbsp (30 mL) Monterey Jack cheese. Bake
in oven 40 minutes or until set.
Sprinkle with remaining Parmesan cheese.
Allow to cool 10 minutes before cutting.
Yield: 8 servings
1
serving
453.4
calories
41.4
g protein
28.9
g fat
4.9
g carbs
Variations: Chicken, Bacon and Leek Quiche: Use 2 cups
(500 mL) chopped leeks. (8.9 g carbs)
For other great Low-Carb, Gluten-Free recipes by the team & me:
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