This breakfast quiche recipe courtesy of Clean Eating is made with wholesome ingredients like eggs, tomatoes, mushrooms, artichokes and cheese. The recipe is for a crusted quiche, but you can also try baking it without a crust.

under 50 mins
breakfast lunch

Ingredients for servings


  • 1 cup boneless, skinless chicken breast cooked and diced

  • 0.5 cup halved cherry tomatoes

  • 0.33 cup crumbled feta cheese

  • 1 scallion thinly sliced

  • 2 tablespoons chopped fresh dill

  • 2 tablespoons chopped fresh mint leaves

  • 3 large eggs

  • 1 cup whole milk

  • 0.25 tsp ground nutmeg

  • to taste Sea salt

  • to taste fresh ground black pepper

  • Crust

  • 2 large eggs beaten

  • 0.33 cup coconut oil melted, plus additional for greasing pie plate

  • 0.75 cup coconut flour (certified gluten-free if necessary)


    Preheat oven to 350°F. Prepare crust

    • In a medium bowl, whisk 2 eggs and oil until blended. Stir in flour until just combined.

    Lightly grease a 9-inch pie plate. Using your hands, press crust mixture into plate until base and sides are evenly covered and smooth. Bake until light golden brown, about 10 minutes. (Make Ahead

    • Prepare crust up to this point up to 2 days ahead; cover and refrigerate. Bring to room temperature before filling and baking.)

  • Increase oven temperature to 375°F. In a medium bowl, combine chicken, tomatoes, cheese, scallion, dill and mint. Sprinkle evenly into pie shell. In bowl, whisk together 3 eggs, milk, nutmeg, salt and pepper; pour evenly over ingredients in shell.

  • Bake in center of oven until a knife inserted in center of quiche comes out clean, about 30 minutes. (Tip

    • If edges begin to brown too much before quiche is set, loosely cover crust with foil.) Let cool.

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