Have leftover chicken? Then here’s a great way to use it up!
This recipe, by my calculations, has less than 400 calories per serving, and one quiche serves 4! So you get a lot of food for your calorie buck. (Disclaimer: I cannot guarantee your version will have the same nutritional content. Thanks for understanding.)
Get your ingredients together. Use gluten free Bisquick or regular Bisquick. You’ll also need milk, Greek yogurt, eggs, red onion, celery, carrot, parsley, cheese, garlic powder, salt and pepper.
If you don’t have Greek yogurt, increase the milk to 3/4 cup. But it adds extra protein and you can’t taste it at all!
Simple ingredients, easy to make, family friendly. Perfect!
Crustless Chicken Quiche
- 1 1/2 cups cooked chicken, diced small
- 2/3 cup gluten free Bisquick (or use regular)
- 3 eggs
- 1/2 cup Greek yogurt
- 1/2 cup milk
- 1 1/2 cups shredded Cheddar cheese, plus more for topping
- 1 cup carrots, chopped small
- 1/2 cup celery, chopped small
- 2/3 cup red onion, chopped small
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried)
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon canola oil
In a pan with 1 tablespoon canola oil, saute the carrot, celery and onion until the onion is translucent, about 10 minutes. Remove from heat.
Beat together the eggs and milk; add the Greek yogurt and stir to combine. Then add the Bisquick a small amount as a time, whisking as you go. Finish with the garlic powder, salt and pepper, and chopped parsley.
In a buttered pie plate, combine the chicken and vegetables. Top with cheese, then pour the egg mixture over the top. Give it a gentle stir to be sure the egg mixture reaches the bottom of the pan. Top with a bit more cheese.
Bake at 350 degrees for 15-20 minutes, or until quiche is set. Enjoy!