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.

Ingredients

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.

• 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.