Paleo Chicken Bacon Mushroom Quiche

Paleo Chicken Bacon Mushroom Quiche

  • Prepare: 30M
  • Cook: 30M
  • Total: 1H
Paleo Chicken Bacon Mushroom Quiche

Paleo Chicken Bacon Mushroom Quiche

Diets

  • Gluten free
  • Paleo

Ingredients

  • Meat

    • 6 strips Bacon
    • 1 1/2 cups Chicken
  • Produce

    • 2 oz Mushrooms, dried
    • 2 tsp Sage, dried leaves
  • Refrigerated

    • 6 Eggs
  • Canned Goods

    • 1 cup Coconut milk, full-fat
  • Baking & Spices

    • 1/2 tsp Black pepper
    • 1/2 tsp Sea salt
  • Oils & Vinegars

    • 1 Coconut oil
  • Time
  • Prepare: 30M
  • Cook: 30M
  • Total: 1H

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Description

Ingredients

  • 2 ounces (55 grams) dried mushrooms
  • 6 strips of bacon, chopped
  • 1-1/2 cups leftover shredded chicken
  • 2 teaspoons dried sage leaves
  • 6 eggs
  • 1 cup (240 mL) full-fat coconut milk
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • Coconut oil

Directions

  • If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well. 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. 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. 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. Bake the quiche for about 30 minutes or until the center is set and not jiggly.
  • If using dried mushrooms, soften them by covering them with boiling water in a heat-proof bowl for about 30 minutes. Drain well.
  • 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.
  • 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.
  • 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.
  • Bake the quiche for about 30 minutes or until the center is set and not jiggly.
  • Serves: Serves 4 to 6
  • Prepare: 30 mins
  • Cook Time: 30 mins
  • TotalTime:
stupideasypaleo.com

stupideasypaleo.com

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Title:

Paleo Chicken Bacon Mushroom Quiche – Stupid Easy Paleo

Descrition:

This Paleo Chicken Bacon Mushroom Quiche is incredibly easy to make and uses up leftover meat you may have in your fridge. What makes this Paleo? First, it

Paleo Chicken Bacon Mushroom Quiche

  • Meat

    • 6 strips Bacon
    • 1 1/2 cups Chicken
  • Produce

    • 2 oz Mushrooms, dried
    • 2 tsp Sage, dried leaves
  • Refrigerated

    • 6 Eggs
  • Canned Goods

    • 1 cup Coconut milk, full-fat
  • Baking & Spices

    • 1/2 tsp Black pepper
    • 1/2 tsp Sea salt
  • Oils & Vinegars

    • 1 Coconut oil

The first person this recipe

stupideasypaleo.com

stupideasypaleo.com

353 0

Found on stupideasypaleo.com

Stupid Easy Paleo

Paleo Chicken Bacon Mushroom Quiche – Stupid Easy Paleo

This Paleo Chicken Bacon Mushroom Quiche is incredibly easy to make and uses up leftover meat you may have in your fridge. What makes this Paleo? First, it