Chicken And Zucchini Breakfast Quiche Recipes

CHICKEN AND ZUCCHINI BREAKFAST QUICHE

Steps:

• Preheat the oven to 350°F. To make the crust of the quiche, pulse together the almond flour and salt in a food processor.
• Next, add the coconut oil and egg into the food processor and pulse until the mixture forms a ball. Press the ball into a lightly greased, 9-inch pie dish and set aside. It is not necessary to pre-bake this crust.
• In a large skillet, cook and lightly brown the ground chicken. Set aside to cool slightly.
• In a large bowl, crack all eggs and whisk until smooth. Add in cream, spices, and mix. Next, add the grated zucchini and cooled chicken. Mix everything until well incorporated.
• Pour completed filling into the prepared pie crust and bake for 30-40 minutes or until center is firm and the crust golden.
• Serve with a dollop of sour cream and enjoy!

CRUSTLESS CHICKEN QUICHE

Steps:

• In a small skillet, saute onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine eggs and cream. Stir in the chicken, cheese, bacon and onion mixture. Pour into a greased 9-in. deep-dish pie plate., Bake at 375° for 35-45 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

CHICKEN ZUCCHINI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Open the cans of crescent rolls, unroll the dough, and place the dough into the bottom of an 11x15-inch baking pan. Do not separate the rolls. Press the edges of the dough up the sides of the pan to make a shallow crust. Spread the honey mustard over the dough.
• Place the zucchini and a few tablespoons of water into a saucepan over medium heat, cover, and bring to a boil. Reduce heat to medium-low, and cook the zucchini until tender, about 15 minutes. Drain and set the zucchini aside. Place the onion in a large skillet with butter over medium heat, and cook and stir until the onion is translucent, 5 to 8 minutes. Stir the cooked zucchini and chicken into the onion, and mix well. Let the mixture heat for about 5 minutes, stirring occasionally. Spread the zucchini mixture in an even layer over the crust.
• In a bowl, beat the eggs with salt, black pepper, basil, oregano, and garlic powder; pour the egg mixture over the zucchini. Sprinkle the cheese over the top.
• Bake in the preheated oven until the egg mixture is set and the cheese is browned and bubbling, about 20 minutes.