Chicken and Vegetable Quiche

This recipe is so simple and works for any meal of the day, is relatively easy to pack for lunch as a take away.  The versatility of the fillings give you carte blanche to add what you like and if you like a cheesy taste, the nutritional yeast does just that. You may omit this if you prefer . This recipe may be used to make mini quiches and muffins.  Served with a crisp salad, this makes a filling light meal.


4 eggs
1 can (without additives) or 400ml home-made coconut milk
1-2 Tblsp ghee or olive oil
1/2 onion
1 cup diced or shredded meat – I used chicken meat, and grated carrots
OR diced vegetables (mixed peppers, asparagus, spinach, mushrooms or baby marrow work especially well)
2-3 tblsp nutritional yeast
1/2 tsp Himalayan salt and freshly ground black pepper to taste
Optional:  other herbs and spices, as you prefer.  I used freshly ground garlic and roasted cumin seeds, sautéed  with the onions and fresh thyme for extra flavor and green chilli for heat.

Here’s How

  • Preheat the oven to 180 degrees celcius. 

  • Break the eggs into a mixing bowl and beat in the coconut milk.  Mix in the nutritional yeast, salt, and any other herbs or spices that you prefer.

    • In a frying pan, add the oil of choice and saute the onions, garlic and fresh herbs for several minutes until soft and translucent.

  • If you are using vegetables, add them now and sauté several more minutes, allowing any moisture to reduce totally (such as with mushrooms).
  • Turn off the heat, add your meat and stir, transfer into a quiche dish or pie plate and then pour the egg mixture over the top.

  • Bake for 45 minutes or until an inserted knife comes out clean.

  • Cut and serve with a crisp and fresh salad.

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Prava Singh

A Mom, daughter, wife, sister, aunt and friend experiencing life through an evolutionary body with a revolutionary mind... A recent past former Type 2 insulin dependent and hypertensive walking time-bomb for 13.5 years, I have made positive lifestyle changes that has aided and abetted my health status for my overall betterment. Passionate about all things food, with a proud Indian heritage, I regularly blog my culinary attempts that have worked for me in my endeavours to break the shackles of food addictions and food slavery. Passionate about people too, my decision to share these endeavours is driven by informing others that a lifestyle change through food is indeed possible. I have indeed survived high school and survived life too in the most interesting and thought-provoking ways. Having lost over 50kgs of excess weight in just under a year, I have reclaimed my life and am thoroughly enjoying the journey.

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