A simple press-in crust of egg, coconut oil and coconut flour forms the base for this grain-free twist on a quiche. Try serving with a green salad or simple roasted vegetables for a complete meal.
1 cup cooked and diced boneless, skinless chicken breast
1/2 cup halved cherry tomatoes
1/3 cup crumbled feta cheese
1 scallion, thinly sliced
2 tbsp chopped fresh dill
1 to 2 tbsp chopped fresh mint leaves
1 cup whole milk
1/4 tsp ground nutmeg
Sea salt and fresh ground black pepper, to taste
2 eggs, beaten
1/3 cup coconut oil, melted, plus additional for greasing pie plate
3/4 cup coconut flour
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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