Crustless Chicken, Asparagus, Leek Quiche
- 2 chicken breasts (cooked – seasoned if you prefer)
- Asparagus (two small bunches)
- 1 Leek (white part only)
- 8 eggs (one of mine was a double-yolker!!)
- Parmesan cheese
- Cheddar cheese
- Salt and Pepper to taste
- 1 Tbsp coconut oil
Heat your oven to 350 degrees. Grease a deep dish pie pan. I used coconut oil liberally.
Cut the chicken into small pieces. Break the asparagus into bite-sized pieces and slice the leek into small discs. Heat the coconut oil in a skillet and add the asparagus and leek. Cover and cook until softened a little. Add the chicken and heat until warmed through.
Whisk your eggs with a little cream until well-blended. I didn’t measure this, but I’m thinking 1/4 Cup. Sorry….
Place the heated chicken, asparagus, and leek in the pie pan. Pour the egg/cream mixture on top along with the cheeses and blend gently. You determine the amount of cheese. It’s really a preferential amount.
Bake until browned and cooked through. You will know the quiche is cooked when the liquid doesn’t jiggle when the pie pan is moved. We enjoyed this quiche at room temperature, but it can be eaten cold, warm, or hot from the oven!