MAKES 8 (1-SLICE) SERVINGS
PREP: 15 MINUTES / COOK: 40 MINUTES / TOTAL: 55 MINUTES
Start your day off with a satisfying, protein-packed breakfast like this quiche. Use the leftover grilled chicken from last night’s dinner to toss together a fast breakfast. Try adding in chopped vegetables such as bell peppers, onions, and tomatoes to sneak in some extra vegetables. Did I mention that quiche doesn’t have to be reserved just for breakfast? Make this for a weeknight meal and keep everyone’s palates happy and stomachs full.
Nonstick cooking spray
6 ounces (1¼ cups) grilled, boiled, baked, or canned chicken breast, cubed
4 ounces Swiss cheese, cubed
8 ounces shredded low-fat mozzarella cheese
½ teaspoon dried basil
½ teaspoon dried oregano
¼ teaspoon dried thyme
1 cup low-fat milk
1 Preheat the oven to 400°F.
2 Spray a 9-inch pie pan with cooking spray.
3 Add the chicken and Swiss cheese to the pie pan.
4 Sprinkle the mozzarella over the top, and sprinkle everything with the basil, oregano, and thyme.
5 In a medium bowl, whisk together the eggs and milk. Pour the egg mixture over the chicken and cheese.
6 Bake for 40 minutes, or until lightly browned. Let the quiche rest for 5 minutes, and then serve immediately.
7 The quiche can be refrigerated for up to 1 week. Just reheat the quiche before eating.
Did you know? Eggs are an excellent source of omega-3 fatty acids. Choose organic cage-free eggs, farm fresh, or omega-3 fortified eggs to get in some of these heart-healthy and anti-inflammatory fats.
Per Serving (1 slice): Calories: 186 Total fat: 10g Sodium: 360mg Total carbs: 4g Sugar: 0g Fiber: 0g Protein: 20g