Italian quiche recipe


a small amount of coconut oil to grease tin 5 eggs
a pinch of ground black pepper
a pinch of sea salt
1 tsp Italian seasoning
50g closed cup or button mushrooms, finely chopped
70g plum tomatoes, halved
10g grated Parmesan cheese (optional)
60g cooked chicken, cut into small pieces
15g Parma ham, cut into strips
25g green or black pitted olives, sliced
60g Mozzarella cheese, cut into pieces (or use a similar dairy free cheese if preferred)
a handful of fresh basil leaves, to garnish

Serves 2

Per serving:

429 calories
29g fat
8g carbs
34g protein

Preheat oven to 180 ̊C/350 ̊F. Grease the sides and base of a 15x15cm oven tin with coconut oil or butter.

Crack the eggs into a jug. Add the salt, pepper, and Italian seasoning and mix thoroughly with a fork.

Add the mushrooms, tomatoes, chicken, Parmesan (if using) and stir well. Pour the mixture into the tin.

Top with the Parma ham, olives and Mozzarella cheese.
Bake for around 25 minutes, or until the centre of the quiche is firm.

Distribute the basil leaves evenly around the quiche. Cut the quiche into two pieces and serve.

Store any leftovers in an airtight container and refrigerate for up to 2 days.

Nick Wardle
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